Mango curry with chickpeas and cucumber

Cucumber is one of those vegetables that I do not much care for. I don’t necessarily dislike them, but find them just kind of bland and boring.

Some while ago, The Boyfriend gave me this book with information on all kinds of vegetables, fruits, vitamins, etcetera. Stating pros and cons of all sorts of foods. And guess what: cucumber does not really have any positive qualities, except for the fact that it is mostly water, so quite handy when you try to lose weight. But not much else. (Nothing negative about them either, by the way). So, this makes me feel better for hardly ever eating cucumbers 😉

However, last week, it was in my bag and I do think it is a waste to throw away a perfectly fine vegetable. But just plain cucumber salad? Bleehhh! So guess how happy I was to find this curry recipe with mango, chickpeas and cucumber 🙂 And my Very Berry Chutney just happened to go perfectly with it 🙂

So, when my mom visited us on what turned out to be the hottest day of the year and I did not feel like cooking much, this turned out to be the perfect dish: I cut all veggies in the morning and also made the berry chutney ahead of time, when the heat was still tolerable. Then, actually cooking the dish took about 15 minutes, which was just about bearable with temperatures of about 38 degrees Celcius 😉

Mango curry with chickpeas and cucumber

Ingredients

  • 1 cucumber, cut into pieces
  • 2 onions, chopped
  • 2 cans of chickpeas (800 grams)
  • 2 tablespoons of oil
  • 3 tablespoons mild curry paste
  • 1 can of chopped tomatoes (400 grams)
  • 100 ml coconut milk
  • 1 mango, peeled and cut into pieces
  • 8 papadums
  • fresh coriander

Preparation

Heat oil and bake onion for about 2 minutes. Add curry paste, chickpeas, tomatoes, cucumber and cocnut milk. Let simmer over low heat for about 8 minutes. Add mango chunks for last 3 minutes.

Prepare papadums according to package directions. Server curry with coriander, papadums and berry chutney.

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1 Comment

  1. Looks great!

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