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 chili |
| 1 | garlic clove |
| 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 it in a bowl with 100 ml of warm water. Remove the stem and seeds from the chili pepper and finely chop it. Peel the onion and garlic and dice them finely.
Step 2 of 9:
Trim the ends off the zucchini, quarter it lengthwise, and cut it into pieces about 1 cm wide. Peel the ginger and finely grate it. Drain the chickpeas in a sieve. Remove the mango from the peel, reserving the water.
Step 3 of 9:
Heat 1 tbsp. oil in a small saucepan and fry the chili pepper, 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 the heat.
Step 5 of 9:
Place the basmati rice in a saucepan with 300 ml of water and salt, bring to a boil, and simmer covered over low heat for about 13 minutes, until the water has been absorbed and the rice is cooked.
Step 6 of 9:
Heat the remaining oil in a Frying Pan and fry the zucchini and remaining onion over medium heat for 3 minutes.
Step 7 of 9:
Add the remaining ginger and garlic and fry for 1 more 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.
