toodle.

Chickpea Curry with Green Mango and Pomegranate

Soak and boil chickpeas then simmer in a fragrant spiced tomato sauce garnished with fresh ginger, mint, and pomegranate.

VegetarianVeganGluten-FreeCurryChickpeasHigh-Protein
Estimated Nutrition
Calories
546.4
kcal / serving
2185.5 kcal total
Carbs
78.1g
per serving
312.2 g total
Fat
21.2g
per serving
84.8 g total
Protein
15.6g
per serving
62.4 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
2
tbsp
Pomegranate Seeds
fleshy seeds for garnish
1
piece
Raw Green Mango
finely chopped for garnish
LegumesPulses
250
g
Chickpeas
dried
Liquids
1.5
l
Water
for soaking
NutsSeeds
4
clove
Garlic
peeled
1
tbsp
Coriander Seeds
1
tbsp
White Cumin Seeds
1
tsp
Black Cumin Seeds
6
piece
Green Cardamom Pods
2
piece
Black Cardamom Pods
5
cm
Cinnamon Stick
6
piece
Cloves
0.5
tsp
Fennel Seeds
0.5
tsp
Mace Blades
1
tsp
Red Chilli Powder
0.25
tsp
Ground Turmeric
1
tsp
Sun-Dried Mango Powder
heaped tsp amchoor
1
tsp
Sun-Dried Pomegranate Powder
heaped tsp anardana
1
g
Salt
to taste
2
tbsp
Mint Leaves
chopped fresh for garnish
OilsFats
60
ml
Sunflower Oil
4 tablespoons
Vegetables
2
piece
Onions
peeled and quartered
5
cm
Ginger
root, peeled
8
piece
Tomatoes
blanched, peeled and halved
1
piece
Red Chilli
finely sliced for garnish
2.5
cm
Ginger
root, finely sliced for garnish

Method

1
2
3
4
5
6
7
8
9
10
11
12