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Wyman’s Mango & Chickpea Curry

Name: Wyman's Mango & Chickpea Curry
Prep time: 20

(2 votes, average: 4.50 out of 5)

20 min prep

2 servings

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12 ingredients

Fresh frozen mangoes with curry? Actually this isn’t so strange. In India, mangoes are often used in savory dishes. This mildly spicy vegetarian Mango & Chickpea Curry sweetly combines two of our favorite pantry...

2 tablespoons grape seed or canola oil
1½ teaspoons cumin seeds
3 tablespoons fresh ginger shredded
1 small onion, diced
Salt, to taste
1 poblano or red pepper, cored and diced (see Ann’s Tips)
1½ cups Wyman’s Fresh Frozen Mango Chunks
1 cup cooked or canned chickpeas, drained and rinsed
1½ tablespoons ground coriander seeds
2 tablespoons ground almonds
¼ teaspoon mustard powder (optional)
Juice of 1 lemon

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Nutrition Facts

Calories

407 cals

Fat

21 g

Saturated Fat

2 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

13 g

Carbohydrates

52 g

Sugar

25 g

Fiber

12 g

Protein

10 g

Sodium

834 mg

Directions

Heat the oil in a wide, heavy-bottomed pan. When it is very hot add the cumin and cook for about 10 seconds, then add the ginger. Let that sizzle for another 10 seconds before adding the onions and a pinch of salt.
Cook, stirring until the onion turns golden, about 8 minutes. Add the peppers and continue to cook, stirring until they start to soften. Add the coriander, almonds, and the mustard powder, if using. Stir to mix.
Add the frozen mango chunks and mix in until they are coated with spices and are starting to thaw. Stir in the chickpeas and the lemon juice. If the mixture looks very dry add a tablespoon of water.
Cover and cook for 20 minutes, or until the mangoes are cooked and the flavors are well blended. Taste for seasonings and serve with basmati rice.

Chef Tips

If you want kick the heat up a little but not too much, use the poblano pepper, or, if you really love spicy, add a diced jalapeno with the ginger in step 1.
If you don’t have ground almonds, finely grind 2 tablespoons of whole, slivered, or sliced almonds in a food processor or clean coffee grinder.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.