Mango Coconut Curry

Recipe by: Susan Vierck
Featured on Chef AJ’s Show on 1-17-23

Ingredients:

• 1 small onion, diced
• 5–6 cloves garlic, minced
• 2 inch piece of fresh ginger, minced
• 1 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp garam masala
• 2 cups chopped cauliflower florets
• 2 cans lite coconut milk
• 2 cans chickpeas, rinsed and drained
• 1 cup fresh mango, diced
• 1 tbsp maple syrup (optional)
• 1-2 teaspoons Spice Traders Curry Balsamic

Directions:

1. In a large non-stick sauce pan or pot, add onion and sauté until softened. Add a small amount of water to prevent sticking.
2. Add in ginger, garlic, tomato paste, curry powder and Garam masala. Stir and sauté for a minute or until fragrant.
3. Add in cauliflower and a splash of coconut milk and sauté an extra minute then add in chickpeas and remainder of coconut milk. 
4. Stir together and bring to a simmer. Simmer on low heat for 10 minutes.
5. Add in diced mango and maple syrup if using. 
6. Stir and cook for another 3-5 minutes or until curry has thickened
7. Serve with basmati rice and drizzle with Spice Traders Curry Balsamic over the top of rice and coconut curry.