mango curry chickpea meatballs
Enjoy the last mangoes hanging on your counter with this fast and saucy weeknight curry.
Ingredients
turmeric chickpea meatballs
- 1 can chickpeas, drained and rinsed
- 1 egg, lightly beaten
- 1/2 cup plain breadcrumbs
- 3 cloves garlic
- 1 tbsp fresh ginger, minced
- 2 tsp turmeric
- 1/2 tsp cumin
- 2 green onions
- 1-2 tbsp flour, as needed
mango curry
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 2 tbsp butter
- 2 tbsp tomato paste
- 2 cans full fat coconut milk
- 1/2 cup apple cider
- 2 cups broccoli florets, chopped
- 2 cups diced mango
- 2 tbsp lime juice
- steamed rice, extra mango, cucumber slices, chopped cilantro, and lime juice, to serve.
Instructions
- In the bowl of a food processor, combine all ingredients for the chickpea meatballs except for the flour, along with a big pinch of salt and pepper, until a smooth batter forms. The batter should be tacky, but not sticky. If it seems too wet, add 1 tablespoons of flour at a time until it reaches the desired consistency.
- Form the batter into 12-16 meatballs. Heat 2 tablespoons of olive oil in a skillet over medium. Sear the meatballs for 10 minutes, turning every couple minutes until each side is browned. Move to a plate.
- To the same skillet, add the shallot and saute until soft, about 2-3 minutes. Stir in the garlic, curry powder, cumin, and turmeric. Toast for 5 minutes until very fragrant. Stir in the butter until melted, then the tomato paste.
- Pour in the coconut milk, apple cider, and broccoli. Simmer until the sauce thickens and the broccoli softens, about 8-10 minutes. Remove from the heat and stir in the mango chunks and lime juice. Taste and adjust salt and pepper.
- Spoon curry over bowls of steamed rice. Serve with extra mango, chopped cilantro or basil, and lime juice, as desired.