Prep Time: 15 mins
Cook Time: 20 mins
Any vegetable oil, as needed (substitute for water if avoiding oil)
1 medium-size brown onion, finely chopped or minced*
5cm knob of ginger, finely chopped or minced*
3 cloves garlic, finely chopped or minced*
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
1 (~100g) medium-sized capsicum, chopped roughly
1 1/2 cups (300g) chickpeas, cooked
1 1/2 cups (300g) oob organic frozen mango, defrosted then pureed
1/2 cup (60g) oob organic frozen cut leaf spinach, loosely packed
1/4 cup (65mL) coconut milk, canned or drinkable
Pinch of any good-quality salt
Rice or naan bread, if desired
Coconut milk, canned or drinkable
Heat a large fry pan over high heat and add the oil. Add the onion, garlic and ginger to the fry pan and saute for 5 minutes or until fragrant.
Turn down the heat to medium. Add all the spices and saute for 5 minutes or until fragrant.
Add the capsicum to the saucepan and saute for 5 minutes or until the outside of the capsicum is seared.
Add the chickpeas and mango puree to the saucepan and mix. Add a dash or more of water until the curry reaches your desired thickness. Cook the curry until the capsicum is softened and the chickpeas are heated through.
Add the coconut milk, frozen spinach and salt to the curry and cook for another 3 minutes. Remove the fry pan from the heat.
Serve the curry warm with rice, naan, fresh coriander/cilantro and/or coconut milk. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
* For an easy way to mince the onion, garlic and ginger, add them to a food processor and process them until they forms a smooth paste.