Sauté 100 g onion in 1 tbsp ghee until transparent
Add 1 tbslp curry powder and sizzle them to bring out the flavour. Spices are often oil soluble, not water soluble, so you get the best flavour by cooking them in oil.
Add 480 g chickpeas, 200 g mango pulp, 400 ml coconut milk , 200 g spinach and simmer gently for a few minutes.
Taste. Add a tsp salt and a tsp pepper. Stir very well and taste again. Does it need more salt, or pepper, or curry spice?
Serve with rice and / naan
Notes
How to store mango and chickpea curry
The curry will store in the fridge for several days. Any longer than that and it needs to be frozen. Freeze in family or individually sized portions. Don't forget the label.Thaw and reheat thoroughly by heating in a pan on the hob, warming in a dish in the oven, or in the microwave.
Variations to this super simple curry
The spices here can be absolutely anything that you have. Any general curry powder spice mix would be fine, or a mix of coriander, cumin and turmeric, or a tblsp of a curry paste from a jar.
If you have any, a sprinkle of fresh coriander would be lovely, or mint.
Instead of the chickpeas, you could use any of the firm lentils, (the green/brown ones), white beans, kidney beans or soya beans (dried or green ones).
The spinach can be swapped out for a mix of root vegetables or some frozen mixed veg.
Swap the chickpeas for a couple of chicken thighs or a couple of frozen white fish fillets. Or use both chickpeas and chicken/fish.
You could substitute a tin of broken mandarin segments for the mango.
Use either coconut milk powder, a tin of coconut milk, or some coconut cream.