This is one super easy 1 pot sweet and delicious veggie curry.
When I say easy, I mean really easy! Why do we need to spend hours in the kitchen prepping something too complicated when we can just make simple and easy, yet so nutritious and delicious dishes? Honestly, I love cooking, but I love even more when I find a delicious and simple recipe that we can be easily pulled off in only a few basic steps. This is one of those recipes.
This curry is creamy, velvety, mangoey and perfect when paired with chickpeas, spinach and/or grilled tofu. Super easy and so flavoursome.
This is one of those dishes you’ll be making over and over again. It is perfect for a weeknight dinner or perfect for when you have guests. And who doesn’t like a good old curry? This one with its super exotic and sweet mangos twist. To keep up with tradition, you can serve it over rice, but quinoa will also work well. Oh! And with the super crunchy Indian flatbread. Yummy!
I used ripe mangoes (to give that extra sweetness) but if you can’t find them you can always buy canned mango puree or infants puree.
Make this super quick and easy curry and garnish it with coriander or dill and chopped mangoes.
- ½ cup chopped red onion
- 2 Tbsp. grated ginger
- 3 cloves garlic
- 2 Tbsp. water
- 2 Tsp. vegetable oil
- ¼ Tsp. cumin seeds
- 1 bay leaves
- 3 cloves
- ¼ Tsp. ground Ceylon cinnamon
- ½ Tsp. or more Garam Masala (or use ½ tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper)
- ¼ Tsp. or more cayenne
- 1 large can of coconut milk
- 1 ripe mango pureed (or unsweetened or lightly sweetened canned)
- ½ teaspoon or more salt (depends on if the chickpeas are salted)
- 2 small cans of cooked and drained chickpeas
- 2 cups spinach
- 200 – 300 grams of firm tofu, drained and cubed
- 1 tsp apple cider vinegar (optional) or lemon
- Generous dash of cayenne and Garam Masala (optional)
- Freshy chopped coriander or dill
- ½ mango cubed (this one doesn’t need to be too ripe)
- Wholegrain basmati rice or quinoa
- Indian flatbread (optional)
- Vegan Indian Mint Raita sauce or yogurt (optional)
- Peel and cube a very ripe mango. Blend with a few tbsp. of water until you get a very smooth puree. Set aside.
- Then, in a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Set aside.
- Oil a small pan with 1 tsp. of vegetable oil (I used coconut oil) and grill the previously cubed tofu (add some spices if you like – cumin seeds, curry seeds, cayenne).
- Separately, heat the remaining tsp. of oil in a large saucepan over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds start changing colour. Add bay leaves, and cloves and cook until the bay leaves changes colour.
- Add the pureed onion and cook until the onion mixture is dry and does not look raw. Stir occasionally to avoid sticking, for 8 to 10 minutes. Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango puree, salt, and mix well.
- Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, for 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tanginess. Add a dash of black pepper. At this point you can fold in the spinach.
- Remove the Bay leaves and cloves (if you can find them) and discard.
- Garnish with coriander, cubed mangoes (better not too ripe this ones) and grilled cubed tofu, a good dash of garam masala and cayenne (optional) and serve hot over rice or quinoa and/or with flatbread and #vegan mint raita sauce.