From late March to June, India is gripped by a national obsession : mango season. The fact that the fruit is available only for a few months each year makes it even more desirable. Growing up in India, we looked forward to the mango madness in summer. While most often enjoyed on their own, mangoes both green and ripe, abound in the diverse richness of Indian cuisine. Each region had its own mango recipes, using it in curries, rice, puddings and dessert.
So, reminiscent of my summers in India I made this variation of the traditional Indian chickpea curry (chana masala), perfect when mangoes are available aplenty.
It is simple and healthful, and a real treat for the taste buds, with an amalgamation of flavors and is sweet, tangy and spicy. Hope you get to try my take on this traditional Indian dish. It sure brought back memories of my summer days in India!
| Prep | Cook | Serves |
|---|---|---|
| 10-15 Minutes | 25-30 Minutes | 4 Servings |
Ingredients
2 cans of organic chickpeas drained
2 ripe mangoes peeled and diced and pureed(substitute 2 cups of mango pulp from can available at Indian grocers when fresh mangoes are not available)
2 cups of coconut milk
1 large red onion chopped
1 inch piece of ginger finely chopped
2-3 cloves of garlic finely chopped
1/2 inch piece of cinnamon stick (or 1/2 tsp cinnamon powder)
2-3 clove buds (or 1/4 tsp of clove powder)
1 tsp each of cumin and coriander powder
1/2 tsp cayenne pepper (make it 1 tsp if you like it spicier)
1 tbsp coconut oil
1 tbsp chopped curry leaves (optional since it’s only available at Indian grocery stores)
1/4 cup chopped cilantro
1 tbsp lemon juice
2 cups cooked basmati rice
Salt to taste
Recipe Credit
Hi, I’m Devasena (aka Dev) and I’m passionate about healthy cooking. I’ve been a vegetarian my entire life and gave up dairy since 2018. I have an eCornell Plant-Based Nutrition Certificate, am into fitness, and enjoy traveling. Follow my culinary adventures @Sattvic_Chef
Instructions
- Saute chopped red onion in coconut oil along with chopped curry leaves, ginger and garlic till onions are cooked.
- Add cumin, coriander and chilli powders.
- Add cinnamon and cloves and cook for 2-3 minutes till aromatic.
- Add pureed mangoes, cover and cook for 3-4 minutes.
- Add coconut milk, salt, lemon juice and simmer for 5-6 minutes.
- Turn off the heat, stir in the chopped cilantro and enjoy with steamed basmati rice.
Recipe Credit
Hi, I’m Devasena (aka Dev) and I’m passionate about healthy cooking. I’ve been a vegetarian my entire life and gave up dairy since 2018. I have an eCornell Plant-Based Nutrition Certificate, am into fitness, and enjoy traveling. Follow my culinary adventures @Sattvic_Chef