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Recipes

Chickpea Curry with Tomato and Mango

  • Preparation Time : 0 mins
  • Type : Soup
  • Cooking Time : 0 Mins
  • Yields : 5 Servings

Ingredients

  • Canola oil, 62.5 mL
  • 3 Medium, finely chopped Onion, 175 g
  • 1 ½ Tablespoon, minced Ginger, 7.5 g
  • 3 Cloves , crushed Garlic, 7.5 g
  • 2 Tablespoons Curry powder, 5 g
  • 2 Teaspoons Ground cumin, 6 g
  • Buitoni® Tomato Coulis, 1500 g
  • 3 Cups, boiling Water, 375 mL
  • 2 x 400g Cans chickpeas, drained and rinsed Chickpeas, 400 g
  • 2 Small, peeled and cut into 2cm cubes Ripe Mangoes, 100 g
  • Salt and ground black pepper, to taste Sea Salt, to taste 1 g
  • Lime, wedges and coriander leaves, to garnish 10 g

How to Prepare

1 Heat the oil in the pan and add the onions, ginger and garlic. Cook over medium heat until onions are translucent and the ginger and garlic becomes fragrant.
2 Add the curry powder and cumin, and cook for a further 3 minutes.
3 Stir in the Buitoni® Tomato Coulis, water and chickpeas and simmer for 20 minutes, until the sauce has thickened and the chickpeas are tender. Gently stir through the diced mango and cook for a further 5 minutes. Season to taste
4 Transfer to a serving dish and garnish with lime and coriander. Serve accompanied by naan, paratha or basmati rice

Nutritional Information



  • Energy (kcal)293 kcal
  • Protein (g)9 g
  • Fats, total (g)24 g
  • Carbohydrate, total (g)47 g
  • Sugars, total (g)17 g
  • Fats, saturated (g)1 g
  • Fiber, total dietary (g)4 g
  • Sodium (mg)255 mg
  • Calcium (mg)64 mg
  • Cholesterol (mg)0 mg
  • Iron (mg)2 mg
  • Vitamin A, IU44 IU
  • Vitamin C (mg)3 mg
  • Vitamin D (µg)0 IU

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