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Natsukoro
Indian curry with chickpeas and mango
Indian dish with cucumber, onion, chickpeas, curry paste, tomato cubes, coconut milk, mango, pappadums and coriander.
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Ingredients
Directions
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Wash the cucumber, remove the seeds and cut any other flesh into cubes.
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Slice the onion. Let the chickpeas drain.
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Heat the oil in a frying pan and fry the onions for approx. 2 min.
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Add the curry paste. Add the chickpeas, tomato cubes, cucumber and coconut milk and cook for about 8 minutes on low heat until tender.
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Meanwhile, peel the mango, remove the kernel, cut the mango into cubes and cook for the last 3 minutes.
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Prepare the pappadums according to the instructions on the packaging.
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Cut the coriander just before serving.
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Divide the curry over deep plates and garnish with coriander.
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Nutrition
425Calories
Sodium0% DV1.080mg
Fat20% DV13g
Protein26% DV13g
Carbs13% DV40g
Fiber68% DV17g
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