1 large russet potato, cut into ¾" cubes (roughly 2 cups)
1 can chickpeas (540ml)
2 cups unsweetened coconut milk beverage
1 teaspoon salt
1 tablespoon curry powder
1 teaspoon turmeric
½ teaspoon cumin
¼-1/2 teaspoon cayenne, depending on spice preference
¼ cup chopped cilantro, reserving a few leaves for garnish
1 large mango, peeled and cubed, ¾"
¼ cup toasted coconut
1 lime
Instructions
In a heavy saucepan heat coconut oil over medium heat. Once hot add in the onion, garlic and ginger and cook for 3-4 minutes. Add in everything except for mango, coconut and lime. Turn heat up to high and bring to a boil, using a whisk to properly distribute spices. Once boiling, reduce heat to low and simmer, covered for 1 hour.
During the cooking hour prepare some white or brown rice to serve the curry on.
Once the hour is up add in the mango and cilantro cooking for 5 minutes. Serve the curry onto a bed of rice, sprinkle the toasted coconut on top, add a few leaves of fresh cilantro and serve with a wedge of lime. The citrus is extra yum with this curry. Enjoy!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mango-coconut-chickpea-curry