Mango, coconut and feta pasta

Jun 10, 2014 | 4 comments


imageTried a variation of the Chickpea, Mango and Coconut Curry today. Made the sauce as usual, then added some green beans from the freezer. And then instead of rice, nan, or anything else like that, I stirred it through pasta. And popped some little bits of feta on top. It was delish. Obviously, very similar to the with rice version, but different enough to make a nice change. The sauce takes hardly any time to make, but it does also freeze well, so you could have it on standby. Useful maybe if you cook just for yourself. I used half of the sauce and we will either have it again tomorrow, maybe for lunch if not dinner. Or I’ll pop it in the freezer. I’m trying not to do that tho as I’m supposed to be reducing the amount of food in there, not increasing it. I need to use pasta a lot more too, as I have a bit of an Approved Foods pasta mountain, so another good way to have a pasta meal. More to come!



  1. Lesley

    Hi Clare, no, I left the chickpeas out for this one, as we were having the pasta.

  2. Clare

    Hi there,

    I’ve seen your previous post about the mango curry, looks delicious, must try it! I can’t tell from the photo, did you keep the chickpeas with the pasta? Thanks x

  3. Lesley

    Well I don’t see why not. It’s a fruit, it has a similar texture and a mild flavour. And you would get more texture too as the tinned mango is just like juice

  4. Anne

    This sounds delicious. Do you think it would work with tinned peaches instead of the mango?

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