Indian curry with chickpeas and mango

Name: Indian curry with chickpeas and mango
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cucumber; 2 onion; 800 g canned chickpeas can of 400 g; 2 el vegetable oil; 3 el mild curry paste; 400 g tomato cubes look; 100 ml coconut milk can of 400 ml; 1 fresh mango; 10 pappadum natural business suit; 8 g fresh coriander bag

Indian dish with cucumber, onion, chickpeas, curry paste, tomato cubes, coconut milk, mango, pappadums and coriander.

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.