OTHER COUNTRIES +971 4810 0000
SELECT COUNTRY
SELECT COUNTRY

Recipes

Chickpea Curry with Tomato and Mango

  • Preparation Time : 0 mins
  • Type : Soup
  • Cooking Time : 0 Mins
  • Yields : 10 Servings

Ingredients

  • Canola oil, 125 mL
  • 3 Medium, finely chopped Onion, 350 g
  • 1 ½ Tablespoon, minced Ginger, 15 g
  • 3 Cloves , crushed Garlic, 15 g
  • 2 Tablespoons Curry powder, 10 g
  • 2 Teaspoons Ground cumin, 12 g
  • Buitoni® Tomato Coulis, 1500 g
  • 3 Cups, boiling Water, 750 mL
  • 2 x 400g Cans chickpeas, drained and rinsed Chickpeas, 800 g
  • 2 Small ripe mangoes, peeled and cut into 2cm cubes Ripe Mangoes, 200 g
  • Salt and ground black pepper, to taste Sea Salt, 2 g
  • Lime, wedges and coriander leaves, to garnish 20 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)270 kcal
  • Protein (g)8 g
  • Fats, total (g)19 g
  • Carbohydrate, total (g)35 g
  • Sugars, total (g)9 g
  • Fats, saturated (g)1 g
  • Fiber, total dietary (g)3 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

OTHER COUNTRIES +971 4810 0000
 
FILL IN THE FORM CONTACT US