Description
A vibrant and flavorful Curried Mango & Chickpea Pot that combines creamy chickpeas with fresh mango, crunchy vegetables, and a hint of korma curry paste for an easy, nutritious, and wholesome meal perfect for lunches or light dinners.
Ingredients
Scale
Main Ingredients
- 200g chickpeas, drained and rinsed
- 2 tbsp fat-free Greek yogurt
- ½ lemon, juiced
- 1 heaped tbsp korma curry paste
- ½ carrot, julienned or grated
- 70g red cabbage, shredded
- 50g baby spinach, shredded
- 40g mango, finely diced
- ½ tsp nigella seeds
- ½ small red chilli, finely sliced (deseeded if you want less heat)
Instructions
- Prepare Chickpea Mixture: In a mixing bowl, combine the drained and rinsed chickpeas with fat-free Greek yogurt, freshly squeezed lemon juice, and korma curry paste. Stir well to evenly coat the chickpeas with the creamy, spiced yogurt dressing.
- Add Vegetables and Mango: Toss the julienned or grated carrot, shredded red cabbage, shredded baby spinach, and finely diced mango into the chickpea mixture. Mix thoroughly to incorporate all the fresh, crunchy, and sweet elements.
- Assemble and Garnish: Transfer the mixture into your lunchbox or an airtight container. To finish, scatter nigella seeds and finely sliced red chilli on top for added flavor and a subtle heat boost.
Notes
- To reduce heat, deseed the red chilli before slicing.
- Use fresh mango for best flavor; canned mango can alter texture and sweetness.
- This dish can be served immediately or chilled for later consumption.
- For added protein, sprinkle some toasted nuts or seeds on top before serving.
- Adjust seasoning with extra lemon juice or curry paste according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Indian-inspired
Keywords: curried chickpea salad, korma curry recipe, mango chickpea lunch, healthy vegetarian pot, no-cook lunch recipe
