The mother-daughter team behind the recipe development site Crowded Kitchen cooks up plant-based dishes starring ingredients from local makers. With April showers ahead, cozy up to this sweet and spicy Chickpea Mango Curry — featuring Teta Foods Amba Sauce ($9, tetafoods.com) — for a stick-to-your-ribs fix.
Ingredients for Chickpea Mango Curry:
2 Tbsp. coconut oil (or other neutral oil)
1 medium yellow onion, diced
2 cloves garlic, finely minced
1 tsp. fresh ginger, minced or grated
1 Tbsp. garam masala
1 tbsp. curry powder
1 tsp. salt
215-oz. cans chickpeas, drained and rinsed
115-oz. can crushed tomatoes
113.5-oz. can full fat coconut milk
2 Tbsp. Teta Foods Amba Sauce
1 Tbsp. lime juice
Cooked basmati rice (for serving)
Cilantro (for garnish)
Directions for Chickpea Mango Curry:
Cook rice according to package directions.
Heat coconut oil in a large sauté pan over medium heat. Add onion and sauté for 5-7 minutes, stirring occasionally. Add garlic and ginger and continue cooking for 2-3 minutes.
Stir in garam masala, curry, and salt. Add chickpeas to the pan and stir well to coat. Add coconut milk and crushed tomatoes, then bring to a boil.
Reduce heat to medium-low and simmer for 10 minutes. Add Amba Sauce and lime juice and continue cooking for additional 10 minutes.
Serve over rice with fresh cilantro.
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
Content provided for Hour Detroit’s ongoing Local Flavor series is not influenced by Harrison and Sinclair’s business partnerships with local brands.