Mango Coconut and Chickpea Curry

So in the past 2 months or so I’ve been completely and utterly addicted to cooking contests. It gives my cooking a little creative flair and something to work off of. It’s been on the scale of garlic recipes to edible gifts, which is a very big scale indeed. A recent one that I have fallen in love with is put on by So Delicious. First off, they are already an amazing company with a great product so I’m in! I also love love making creamy dairy free recipes and then serving them to friends and family and they are shocked that there’s no dairy in them!

So here I am with my lovely dairy free recipes for you. I hope you love them just as much as I do.

Mango Coconut and Chickpea Curry

IMG_2178

Ingredients:

2 tsp coconut oil

2 cloves garlic, minced

1 inch ginger root, minced (roughly 1 tbsp)

3/4 cup chopped onion

1 large russet potato, cut into 3/4″ cubes (roughly 2 cups)

I can chickpeas (540ml)

2 cups So Delicious unsweetened coconut milk

1 tsp salt

1 tbsp curry powder

1 tsp turmeric

1/2 tsp cumin

1/4-1/2 tsp cayenne, depending on spice preference

1/4 cup chopped cilantro, reserving a few leaves for garnish

1 large mango, peeled and cubed, 3/4″

1/4 c toasted coconut

1 lime

Directions:

In a heavy saucepan heat coconut oil over medium heat. Once hot add in the onion, garlic and ginger and cook for 3-4 minutes. Add in everything except for mango, coconut and lime. Turn heat up to high and bring to a boil, using a whisk to properly distribute spices. Once boiling, reduce heat to low and simmer, covered for 1 hour.

During the cooking hour prepare some white or brown rice to serve the curry on.

Once the hour is up add in the mango and cilantro and cook for 5 minutes. Serve the curry onto a bed of rice, sprinkle the toasted coconut on top and serve with a wedge of lime. The citrus is extra yum with this curry. Enjoy!!

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