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Ripe Mango Curry with Chickpeas

The transition away from ginger usually is fine, but other times, I go to taste the recipe and think, "hmmmm it's just needs one thing... oh right. Ginger."

I liked this one a lot, but highly recommend following the directions on the original recipe, not mine.

Inspiration: My Heart Beets | Serves: 4 | Time: 1 hr

Changes: fudged some amounts; replaced onion with fennel; skipped curry leaves and ginger; added lime juice


1 tbsp coconut oil

1 tsp brown/black mustard seeds

½ fennel bulb, finely chopped

½ serrano pepper or green chili minced

1 tsp salt

½ tsp turmeric

¼ tsp cayenne to taste

1 ripe #mango cut into bite-sized pieces

1 can #chickpeas, drained and rinsed

1 13.5 ounce can full-fat coconut milk

1 tbsp lime juice

Rice to serve


Cook rice according to package instructions. This is what takes so much time. The curry is easy!

Meanwhile, melt the coconut oil in a dutch oven or pot over medium heat, then add the mustard seeds. Once the seeds begin to splutter, add the onion, serrano pepper, curry leaves, and ginger. Cook for 5 minutes, stirring frequently until the edges of the onions begin to turn brown.

Add the salt, turmeric, cayenne, stir, then add the mango and chickpeas, stir again, then pour in the coconut milk and lime juice.

Bring the pot to a simmer, then turn off the heat.

Serve hot or warm or room temperature.

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