Filter
Reset
Sort ByRelevance
Natsukoro
Indian curry with chickpeas and mango
Indian dish with cucumber, onion, chickpeas, curry paste, tomato cubes, coconut milk, mango, pappadums and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the cucumber, remove the seeds and cut any other flesh into cubes.
-
Slice the onion. Let the chickpeas drain.
-
Heat the oil in a frying pan and fry the onions for approx. 2 min.
-
Add the curry paste. Add the chickpeas, tomato cubes, cucumber and coconut milk and cook for about 8 minutes on low heat until tender.
-
Meanwhile, peel the mango, remove the kernel, cut the mango into cubes and cook for the last 3 minutes.
-
Prepare the pappadums according to the instructions on the packaging.
-
Cut the coriander just before serving.
-
Divide the curry over deep plates and garnish with coriander.
Blogs that might be interesting
-
60 minMain dishchicken roll, olive oil, sunflower oil, garlic, potato, Brussel sprout, berry gin, Apple juice, sugar, cranberry, fresh thyme, dried thyme, butter, nutmeg,chicken roulade with cranberry-tiger sauce -
60 minMain dishRed pepper, pak choi, oil, sesame oil, Sesame seed, Japanese soy sauce, trout, coarse sea salt, oil to grease,stuffed trout from the east -
30 minMain dishfrozen fish fillet, White bread, garlic, fresh parsley, mustard, root, root, white raisin, olive oil, orange juice,crispy pollock with carrot salad -
25 minMain dishunpolished rice, olive oil, Dutch beef meatballs, onions, mushrooms, Red pepper, tomato cubes, sour cream,Meatballs in tomato sauce
Nutrition
425Calories
Sodium0% DV1.080mg
Fat20% DV13g
Protein26% DV13g
Carbs13% DV40g
Fiber68% DV17g
Loved it