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Chickpea Coconut Mango Curry (Vegan + GF)

Rhian Williams
  • 40 minutes
  • Serves 4

INGREDIENTS

1

But firm mango, ripe

1

Carrot

1

(14oz) tin Chickpeas

1

Chilli

1 handful

Coriander, fresh

2

Garlic cloves

1

cm Ginger

1/2

Lime, Juice of

1

Onion

200 g

Spinach

150 milliliters

Coconut milk

1

Vegetable stock

1

Brown or white rice, Cooked

1

heaped tsp Curry powder

1

Salt

1 tsp

Turmeric, ground

1 tbsp

Coconut oil

50 g

Cashew nuts