Mango Tempeh & Chickpea Curry

So I’ve started to notice a recurring trend with my taste buds. I seem to love to cook a lot of curries. One day I was looking through my footage and pics and noticed I had 3 different curry recipes to edit and upload and thought hmmmm ok overkill I need to space out when I share these haha. What can I say, curries are delicious and it’s amazing how many types can be made. So far, I’ve already shared how to make Broccoli & Pea Korma and also Rogan Josh. I’ve also got a Potato curry recipe waiting in the wings to be edited. But TODAY our gluten free and vegan dish is going to be a Mango Tempeh and Chickpea Curry.

This particular curry you are going to LOVE the variety of textures to sink your teeth into whether it’s the savoury, soft flavours of the pumpkin and potato, or the firmer meaty texture of the tempeh or the pop of the chickpea. Not to mention the lovely aroma and flavours of all the spices and creaminess of the mango. You are going to LOVE this curry recipe.

So without further ado, I’m going to shutup and get on with the recipe. Enjoy! 🙂

Recipe:

Print Pin

Mango Tempeh & Chickpea Curry

Course Main Course

Cuisine Indian

Keyword chickpea, curry, mango, tempeh

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 2 medium Mangoes chopped
• 4 tsp Minced Garlic or Garlic Cloves
• 1 small Onion quartered
• 1 Tbsp Brown Sugar
• 1 tsp Rice Vinegar
• 1 tsp Ginger
• 1/2 tsp Chilli Paste
• 1 Tbsp Curry Powder
• 1/2 tsp Tumeric
• 1 tsp Garam Masala
• 1/2 cup Chicken Stock (I use Massel’s Vegan Chicken Stock)
• 1 chopped Green Shallot
• 1 medium Potato chopped into pieces
• 300 gms Pumpkin chopped into pieces
• 300 gms Tempeh chopped into cubes
• 240 gms Can Chickpeas drained and rinsed
• 1/2 Red Onion sliced
• 400 mls canned Coconut Milk
• Handful
• of roasted Cashews optional

Instructions

• Add to a blender – Chopped mango, onion, garlic, brown sugar, rice vinegar, ginger, chilli paste, curry powder, turmeric, garam masala, green shallot, chicken stock and blend;
• Parboil the tempeh, potatoes and pumpkin for 7 minutes (you can skip this step if you like and just let it all simmer for longer in the sauce to make sure potato and pumpkin are cooked;
• Drain & rinse the chickpeas and set aside;
• Drain & rinse the potatoes, pumpkin and Tempeh ;
• Once you’ve drained above, use the same saucepan and add Oil and then sauté the sliced red onion at medium heat for 3-5 minutes;
• Then add in the drained Tempeh, Potatoes & Pumpkin followed by the chickpeas. Let it cook for a minute or two and mixing around.
• Then add the blended mango sauce along with the coconut milk and simmer for 5-8 minutes;
• Now you’re ready to dish up. I like to serve mine with boiled rice and sprinkle some roasted cashews across the top