MANGO CURRY with CHICKPEAS

Finally sharing this amazing recipe from Richa Hingle's newest cookbook. It is the best curry I have ever had / made and you need it in your life, even if you think you're doing ok without it (... you're the ones you need it most). I've tried a bunch of other recipes from the book - Vegan Richa's Indian Kitchen - as well and loved them all; like spicy potato-filled samosas, flavourful veggie-filled dishes and loads of DIY spice mixes. The recipe I am sharing from the book today is magical for me since I've always adored curries but have never been very good at making them. This curry is sweet, spicy, SO CREAMY, thick, and basically just mango, coconut milk and garam masala. When you pair it with rice and cilantro, the whole world kind of falls away as you take a bite; you and the curry become one. I was trying to listen to The Savage Lovecast while I ate it but it was hard to concentrate because of all the flavour explosions that were happening in my mouth. I'm serious: best curry I have ever had.. and I have had a lot of curry. Now I've said and thought the word 'curry' too many times so it doesn't seem like a real word anymore. Don't you love it when that happens? It illustrates how fluid and temporal the meanings of language actually are.


MANGO CURRY with CHICKPEAS Recipe from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.
Chickpeas:1 1/2 cups cooked chickpeas 2 teaspoons safflower or other neutral oil1/4 teaspoon cayenne1/4 teaspoon ground cinnamon1/2 teaspoon Garam Masala 1/4 teaspoon salt
Curry:3/4 cup chopped red onion1 (1-inch) knob of ginger3 cloves garlic2 tablespoons water1 teaspoon safflower or other neutral oil1/4 teaspoon cumin seeds2 bay leaves4 cloves1 1/4 cups canned or culinary coconut milk3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)1/2 teaspoon salt2 teaspoons apple cider vinegarGenerous dash of black pepper1/4 teaspoon Garam Masala, for garnish2 tablespoons chopped cilantro, for garnish
2. Chickpeas: heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the chickpeas and cook, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
3. Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the chickpeas and all the spices from the chickpea skillet to the sauce skillet. Add a dash of black pepper.
4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Note: I added extra turmeric powder and chili flakes to the curry, and chopped green onions to garnish. 
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