Balinese Mango & Chickpea Curry

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This curry has flavours unique to Bali – enjoy a fragrant blend of kaffir lime, lemongrass, coconut and coriander with a choice of chickpeas or vegan chicken for protein and a mango twist!

Photograph by Rebel Recipes

Gluten free
Wheat free
Quick meal
Low fat, low sugar
Freezable
Cheap
Kids recipe

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Preparation time

10 min

Cook time

30 min

Total time

40

Cuisine

Thai

Meal

  • mains
  • lunches

Servings

6

Ingredients

Paste

  • 1 red onion, diced
  • 2 cloves garlic, roughly chopped
  • 2cm piece of ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp neutral oil (eg rapeseed)
  • 45g/⅓ cup unsalted cashew nuts (ideally toasted or roasted)
  • 4 kaffir lime leaves
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • Juice of ½ a lime

Curry

  • 1 x 400ml/1¾ cups plus 1 tbsp tin light coconut milk
  • 1 tsp salt
  • 1 tbsp sugar (ideally brown) or syrup (eg maple or agave) – optional
  • 2 x 400g/14 oz tins chickpeas, drained and rinsed or 280g/10 oz plain vegan chicken pieces (cooked according to instructions on the packet)
  • 1 ripe mango, stone/skin removed and cut into small bite-sized cubes (or use around 150g pre-cut mango pieces, chopped into smaller cubes)
  • 2 sticks lemongrass, bashed all the way along using rolling pin or similar (optional but it adds incredible fragrance and flavour)
  • Juice of ½ a lime
  • Bunch fresh coriander, finely chopped and also save some whole leaves for decoration

Optional toppings: cashews (ideally toasted or roasted), coconut yoghurt, fresh chilli, fresh coriander

Instructions

Paste

  1. Lightly fry the red onion until soft. Add the garlic, ginger and chilli and fry for a further few minutes.
  2. Transfer to a food processor or high-speed blender and add all of the other paste ingredients. Blend until nearly smooth. Add water or a little more oil if needed.

Curry

  1. In a large wok or deep frying pan, heat a little oil on a medium heat before adding the curry paste.
  2. Cook and stir the paste for 1-3 minutes until the fragrance is released.
  3. Stir in the coconut milk, salt and sugar and bring to the boil.
  4. Add the chickpeas or vegan chicken pieces then turn down to a low heat.
  5. Add the mango and lemongrass and simmer for 15-20 minutes.
  6. Stir through the lime juice and fresh coriander at the end of cooking.
  7. Taste the curry and then add a little more salt, sugar or lime juice if needed.

Serving suggestions: cabbage salad with sesame dressing, coconut rice, pan-fried broccoli, roasted or steamed vegetables, steamed or pan-fried pak choy, vegan Thai crackers, vegetable pakora, vegetable spring rolls, wilted spinach

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