1 tablespoon canola, soy, or peanut oil
1 teaspoon butter
1 medium red or yellow onion, diced
1 heaping tablespoon curry powder
1/2 teaspoon salt
2 15-oz cans chickpeas (about 3 cups cooked)
2 heaping cups (about 12 oz) frozen mango chunmks
A few dashes cayenne pepper
2 large handfuls baby spinach leaves
*Make this vegan by replacing the butter with an extra tablespoon of oil
- Place a large (10-12") heavy skillet over medium heat. After about a minute, add the oil and wirl to coat the pan. Toss in the butter, and swirl until it melts into the oil. Add the onion, curry powedr, and salt. Cook, stirring occasionally, for about 5 mintues, or until the onion begins to soften.
- Meanwhile, set a colander in teh sink and pour in the chickpeas; give them a quick rinse and allow them to drain.
- Add the chickpeas to the skillet, stirring until they get completly coated with the onion and spices. Turn the heat to meidum-low, and cook , stirring occasionally, for 5 minutes.
- Stir in the mango and spinach and cover the pan. Let it cook on its own for another 5 mintues, then give it a stir. If it looks like it needs more "sauce," you can add up to 1/2 cup water. If you do, let it come to a boil, then turn the heat back down to low, cover the pan again, and cook slowly for an additional 10 minutes. (At this point, the ucrry benefits greatly from being allowed to just sit, covered, off the heat for 5 to 10 minutes. Not absolutely necessary, but this helps develop the flavor.)
- Serve hot, over rice, topped with a fine dusting of cayenne.
I served this dish over brown rice and it was THE BOMB! I love curry flavored anything, so I'm not surprised. This dish was easy to make, quick, filling, satisfying, nutrient-dense and affordable! This is a great option for vegetarians. For those who eat meat, try this as a side to a sweet glazed chicken dish. I can imagine the curry flavors would fare well with a sweet meat.