I’ve been making a lot of curries lately (including this super easy and delicious shrimp coconut curry), most of them coconut based. But over the past few weeks I started to experiment more with mango powder (or amchur powder), a fairly new ingredient to me. Mango powder is made from raw green mangoes and adds a really nice and tart flavor (not unlike lime juice) to curry dishes.
My husband and I both love this curry with some plain yogurt either on the side or mixed into the curry right before serving. It’s a nice balance to the spices and also takes off some of the cayenne pepper heat. Fresh cilantro is added at the end, but for those of you who don’t like cilantro, I’d suggest using flat-leaf parsley instead.
Spiced Chickpea Curry with Mango Powder Recipe
Adapted from Raghavan Iyer’s “660 curries”
2 tablespoons oil
1 teaspoon cumin seeds
3 cardamom pods, black and/or green
2 cinnamon sticks
2 tomatoes, finely diced
1 1/2 teaspoons course sea salt
2 1/2 tablespoons mango powder
3 teaspoons ground coriander seeds
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 teaspoon light brown sugar
1 15-ounce can chickpeas, washed and drained
1 cup water
1/4 cup fresh cilantro or parsley, chopped
1/4 cup onion, finely chopped
plain yogurt, for topping (optional)
Heat oil on medium-high in a large pan. Add cardamom pods, cumin seeds and cinnamon sticks and cook for just a few seconds, until fragrant.
Stir in finely diced tomatoes, salt, mango powder, ground coriander, ground cumin, cayenne, brown sugar and turmeric. Turn down heat to medium-low and simmer for about 10 minutes, partially closed with lid.
Stir in chickpeas, water and half of the cilantro. Cover pan with lid and simmer for about 25 minutes or until sauce begins to thicken, stirring occasionally.
Serve curry in bowls topped with freshly chopped onions, cilantro, plain yogurt and a side of basmati rice.
Total Time: 60 minutes
Yield: makes 4 servings
buy ingredients as a recipe kit