A fragrant mild curry with all the best flavours from the tropics. This meal can be enjoyed throughout the year if you freeze some of summer's delicious fresh mangoes.
Ingredients:
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4 tablespoons good quality vegetable oil
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1 red onion, chopped
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3 garlic cloves, crushed
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2.5cm ginger, grated
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2 teaspoons black mustard seeds
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1 teaspoon coriander, ground
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½ teaspoon cinnamon, ground
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½ teaspoon cardamom, ground
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½ teaspoon turmeric, ground
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½ teaspoon black pepper, ground
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450grams butternut pumpkin, cubed
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2 tomatoes, chopped
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1 cup water
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400g chickpeas, precooked or canned
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2 large mangoes, cubed
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250mL coconut milk (light or low-fat option)
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1 tablespoon lime juice
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Salt to taste
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Coriander, roughly chopped
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Yoghurt, for serving, if desired
Method:
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Heat oil in wok. Add onion, garlic, ginger and sauté until onion is soft.
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Add mustard seeds and when they begin to crackle add the remaining spices.
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Add pumpkin and tomatoes, sautéing until pumpkin begins to soften.
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Add water and chickpeas, bring to boil, cover then simmer for 5 minutes.
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Add mangoes and coconut milk, cover and simmer gently for 10 minutes. Remove from heat. Stir in salt and lime juice.
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Serve with brown rice. Top with coriander and yoghurt if desired.
More Information
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