Mango, Pumpkin and Chickpea Curry

Since mango is in season this is really a recipe worth trying, the whole mustard seeds really make this dish delicious.

I found this last year when I was searching for a mango and chickpea curry recipe, and this was the best one i found.

This curry is probably best with as a choice of a range of curries since it is slightly sweet.

Ingredients:

4 tablespoons good quality vegetable oil

1 red onion, chopped

3 garlic cloves, crushed

2.5cm ginger, grated

2 teaspoons black mustard seeds

1 teaspoon coriander, ground

½ teaspoon cinnamon, ground

½ teaspoon cardamom, ground

½ teaspoon turmeric, ground

½ teaspoon black pepper, ground

450grams butternut pumpkin, cubed

2 tomatoes, chopped

1 cup water

400g chickpeas, precooked or canned

2 large mangoes, cubed

250mL coconut milk (light or low-fat option)

1 tablespoon lime juice

Salt to taste

Coriander, roughly chopped

Yoghurt, for serving, if desired

Method:

Heat oil in wok. Add onion, garlic, ginger and sauté until onion is soft. 

Add mustard seeds and when they begin to crackle add the remaining spices. 

Add pumpkin and tomatoes, sautéing until pumpkin begins to soften. 

Add water and chickpeas, bring to boil, cover then simmer for 5 minutes. 

Add mangoes and coconut milk, cover and simmer gently for 10 minutes. Remove from heat. Stir in salt and lime juice.

Serve with brown rice. Top with coriander and yoghurt if desired.