This time of year is perfect for warm soups, stews, and curries. We used to go out to one of our favorite Indian restaurants for a date night once a month, but we never seemed to feel great afterward due to the heavy amounts of oil that are used. So I have been working on a new curry recipe that is exactly what we loved flavor-wise, without the high amounts of fat that are so commonly used in other curries. We love a good amount of heat in our curries, but if that is not the case for your family you can feel free to omit or lessen the amount of crushed red pepper that I include in the recipe.
I have done this curry on both the stovetop and in the InstantPot, if you want to use the IP for this curry you can cook on a pressure cook setting for 10 minutes and then quickly release and use the sauté setting uncovered for 10 more minutes. I have made this exact curry for quite a few individuals who have loved it, so I am excited to share it before Christmas and give you a few days to prep if you are wanting to make this for your upcoming holiday get-togethers. One tip is that if you notice after the cooking time that the curry still has not fully come together, you can use a few tbs of flour to help thicken it up. This curry goes great on a bed of rice or quinoa and is a match made in heaven for my easy to make “Everything” Pita Bread.
If you go ahead and give this recipe a try, let me know what you think and share a picture on my Instagram and Facebook page of how it turned out for you.
This easy vegan Mango Ginger Chickpea Curry is one of our favorite recipes to serve during dinner parties hosted in the cooler months.
Scale
Ingredients
3 cups cooked chickpeas
2 ripe mangos
2 cupsvegetable broth
1 cup plant-based milk
2 tbs maple syrup
1 tbs curry powder
1 tbs ginger powder
1 tsp garlic powder
1 tsp onion powder
1 tsp coriander
1 tsp crushed red pepper flakes
1/8 tsp cinnamon
Instructions
Dice the mangos into 1/2″ cubes and then add all of the ingredients into a stockpot. Stir together so that the spices are well dissolved. Cook with lid on and the heat at low medium heat for 25 minutes.
Uncover and stir the curry, then simmer uncovered at low medium heat for a final 15 minutes.
Category:soup, stews, curries, mango, ginger, chickpea, plant based gabriel curry
Method:Stovetop
Keywords: soup, stews, curries, mango, ginger, chickpea, plant based gabriel curry, wfpb curry, vegan curry, oil-free curry
