Indian zucchini and chickpea curry with mango and chili chutney
The mango can proudly boast of its many talents: besides its unmistakable aroma, it also provides energy. Incidentally, over 200 years ago, this red powerhouse fruit was still known as the paradise apple. We know why!
The Indian version of jam harmonizes wonderfully with our delicate curry. Although a chutney consists of fruits or vegetables, ingredients such as vinegar, onions, or pepper give the chutney zest and spice.
30 min
Total Time
25 min
Cooking Time
5 min
Preperation Time
Ingredients
| 1 | Zucchini |
| 1 | red onion |
| 25 g | Ginger |
| 1 | red bell pepper |
| 1 clove of garlic | |
| 400 g | Chickpeas |
| 250 ml | Coconut milk |
| 150g | Basmati rice |
| 30 g | dried mango |
| 400 ml | Water |
| 6 g | Madras Curry |
| 2 tbsp | vegetable oil |
| Salt | |
| Pepper |
Instructions
Step 1 of 9:
Finely chop the dried mango and soak in a bowl with 100 ml of warm water. Remove the stem and core from the peppers and chop finely. Peel and finely dice the onion and garlic.
Step 2 of 9:
Trim the ends off the zucchini, quarter lengthwise, and cut into approx. 1 cm wide pieces. Peel and finely grate the ginger. Drain the chickpeas in a sieve. Remove the mango from the peel, reserving the water.
Step 3 of 9:
Heat 1 tbsp of oil in a small pot and sauté the peppers, half of the ginger, the mango, and half of the onion over medium heat for 2 minutes.
Step 4 of 9:
Deglaze with the mango water and simmer over low heat for 7 minutes. Then remove from heat.
Step 5 of 9:
Combine the basmati rice with 300 ml of water and salt in a pot, bring to a boil, and simmer covered over low heat for approx. 13 minutes, until the water has evaporated and the rice is cooked.
Step 6 of 9:
Heat the remaining oil in a pan and sauté the zucchini and remaining onion over medium heat for 3 minutes.
Step 7 of 9:
Add the remaining ginger and garlic and sauté for 1 minute.
Step 8 of 9:
Then add the madras curry, chickpeas, and coconut milk, and season with salt and pepper to taste. Simmer over medium heat for 5 minutes.
Step 9 of 9:
Then add the madras curry, chickpeas, and coconut milk, and season with salt and pepper to taste. Simmer over medium heat for 5 minutes.
