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
-
90 minMain dishRed pepper, bunch onions, garlic, fresh parsley, sunflower oil, Red wine vinegar, dried oregano, Red pepper, tomato, rib eye, olive oil,ribeye in an Argentine way -
40 minMain dishMacaroni, traditional olive oil, Italian stir-fry mix, sliced mushrooms, grilled yorkshire strips, medium sized egg, cooking cream, spicy grated cheese 45, zucchini, tomato,macaroni pie -
60 minMain disholive oil, winter carrot, vine tomatoes, sweet onion, garlic, Pork roast, dried rosemary,roulade with tomato sauce -
75 minMain dishonion, garlic, unsalted butter, traditional olive oil, fresh thyme, cane sugar, mushroom broth tablet, tortellini ai for, Parmigiano Reggiano,onion soup with tortellini
Nutrition
425Calories
Sodium0% DV1.080mg
Fat20% DV13g
Protein26% DV13g
Carbs13% DV40g
Fiber68% DV17g
Loved it