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🍽️ Fruity Chickpea Curry with Mango

335 kcal · 30 min · 4 servings

Fruity Chickpea Curry with Mango Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the carrots under running water.
  2. 2. Peel the carrots and cut them in half lengthwise.
  3. 3. Slice the carrot halves diagonally into thin pieces.
  4. 4. Thoroughly wash the zucchini under running water.
  5. 5. Trim the ends off the zucchini.
  6. 6. Cut the zucchini in half lengthwise.
  7. 7. Slice the zucchini halves diagonally into thin pieces.
  8. 8. Thoroughly wash the bell pepper under running water.
  9. 9. Cut the bell pepper in half lengthwise.
  10. 10. Remove the stem and seeds from the bell pepper.
  11. 11. Slice the bell pepper into thin strips.
  12. 12. Peel the garlic.
  13. 13. Finely chop the garlic.
  14. 14. Thoroughly wash the lemon under running water.
  15. 15. Zest about one teaspoon of lemon peel.
  16. 16. Cut the lemon in half.
  17. 17. Squeeze the juice from the lemon.
  18. 18. Heat two tablespoons of oil in a pot over high heat.
  19. 19. Add the carrots, zucchini, bell pepper, and garlic to the pot.
  20. 20. Add the curry powder.
  21. 21. Sauté the vegetables and spices for about two minutes.
  22. 22. Deglaze the mixture with 600 milliliters of water.
  23. 23. Add two tablespoons of lemon juice.
  24. 24. Let the curry simmer over medium heat for about eight minutes.
  25. 25. Peel the mango.
  26. 26. Cut the flesh away from the skin.
  27. 27. Dice the mango flesh into cubes.
  28. 28. Drain the chickpeas in a sieve.
  29. 29. Add the mango cubes and chickpeas to the curry.
  30. 30. Add the grated lemon zest.
  31. 31. Season the curry with pepper.
  32. 32. Let the curry simmer for about three minutes.
  33. 33. Thoroughly wash the mint under running water.
  34. 34. Shake the mint dry.
  35. 35. Pluck the mint leaves from the stems.
  36. 36. Finely chop the mint leaves.
  37. 37. Season the curry to taste with salt, pepper, and lemon juice.
  38. 38. Serve the curry in bowls.
  39. 39. Sprinkle the chopped mint on top.
  40. 40. Serve the curry immediately.

Nutrition per serving