Spiced Chickpea Curry with Mango Powder

I’ve been making a lot of curries lately (including this super easy and delicious shrimp coconut curry), most of them coconut based. But over the past few weeks I started to experiment more with mango powder (or amchur powder), a fairly new ingredient to me. Mango powder is made from raw green mangoes and adds a really nice and tart flavor (not unlike lime juice) to curry dishes.

My husband and I both love this curry with some plain yogurt either on the side or mixed into the curry right before serving. It’s a nice balance to the spices and also takes off some of the cayenne pepper heat. Fresh cilantro is added at the end, but for those of you who don’t like cilantro, I’d suggest using flat-leaf parsley instead.

Heat oil in a pan and add whole spices.

Add tomatoes and ground spices.

Add chickpeas and cilantro and simmer until sauce thickens.

Top with fresh chopped onions, cilantro and (optional) yogurt. Serve with basmati rice.

In yesterday’s kumquat pomegranate cocktail post, I’ve introduced our new business venture GrubKit.com. Below are some images on how it works. The spiced chickpea curry is actually one of the first recipes we’re offering as a recipe kit.

Kits include all non-perishable ingredients.

Spiced Chickpea Curry with Mango Powder Recipe

Adapted from Raghavan Iyer’s “660 curries”

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 3 cardamom pods, black and/or green
  • 2 cinnamon sticks
  • 2 tomatoes, finely diced
  • 1 1/2 teaspoons course sea salt
  • 2 1/2 tablespoons mango powder
  • 3 teaspoons ground coriander seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon light brown sugar
  • 1 15-ounce can chickpeas, washed and drained
  • 1 cup water
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/4 cup onion, finely chopped
  • plain yogurt, for topping (optional)

    Heat oil on medium-high in a large pan. Add cardamom pods, cumin seeds and cinnamon sticks and cook for just a few seconds, until fragrant.

    Stir in finely diced tomatoes, salt, mango powder, ground coriander, ground cumin, garam masala, cayenne, brown sugar and turmeric. Turn down heat to medium-low and simmer for about 10 minutes, partially closed with lid.

    Stir in chickpeas, water and half of the cilantro. Cover pan with lid and simmer for about 25 minutes or until sauce begins to thicken, stirring occasionally.

    Serve curry in bowls topped with freshly chopped onions, cilantro, plain yogurt and a side of basmati rice.

    Total Time: 60 minutes
    Yield: makes 4 servings
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    6 Responses to “Spiced Chickpea Curry with Mango Powder”

    1. Katarina April 27, 2012 at 10:40 pm #

      This sounds so delicious! And looks lovely!

      • Barb April 27, 2012 at 11:01 pm #

        Thanks Katarina 🙂

    2. Caroline September 25, 2012 at 1:18 am #

      Is mango chutney an alternate to mango powder ?

      • Barb September 25, 2012 at 9:31 am #

        Hi Caroline – Mango Powder is a dried and powdered unripe mango, so I’m not sure if mango chutney would be the right alternative. Since mango powder has a tart/sour flavor you can try using tamarind, lemon or lime juice.

    3. Tim January 21, 2014 at 1:14 pm #

      You’ve missed out the addition of the Garam Masala!

      • Barb January 21, 2014 at 1:22 pm #

        Sorry about that…I just fixed and added it to the write up!

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