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Mango Coconut Curry

I love making curry, but unfortunately with picky toddlers, I don't cook it very often anymore. I prefer to cook food that can be easily separated, so if child A doesn't like vegetable X, then they can easily eat around it, rather than refusing the entire dish because the flavor is all melded together. With that said, I still enjoy curry, so I still cook it occasionally anyways. 

A few years back, when I was working in the insurance industry, I shared an office with a couple women who both grew up in India and were amazing home cooks.  I would often ask for cooking tips, and they would share their recipes, try my food, and give me their expert advise on how to improve my meals.  When they started saying "This is good!" and stopped saying "Hmm... How did you cook this?", I knew I had made progress in my curry making journey.

Fast forward a few years, and through many trial and error meals, I am confident enough to stray away from the basic curry recipe I learned with, to add and substitute ingredients to my own taste. Here is my most recent recipe for Mango Coconut Curry, that was both husband and toddler approved:

1 Tbsp Olive Oil
3 Cloves Garlic - finely diced
1 Diced Onion
3 Tbsp Curry Powder
1 1/2 Cups Chickpeas
1 Cup Coconut Milk
1 Diced Mango 
1 Cup Chopped Kale
1 Diced Sweet Potato
1/3 Cup Vegetable Stock
Salt to taste 

In a large sauce pan, heat oil over medium heat. 

Sauté onions and garlic until transparent.

Add curry powder and stir until powder becomes more of a paste with the onions.

Add sweet potatoes and chickpeas and stir until they are coated in spices. 

Add vegetable stock and simmer for approximately 20 minutes or until potatoes are tender when poked with a fork. 

Add kale and mango, and cook until heated through (about 3-5 minutes)

Stir in the coconut milk.

Serve over rice and enjoy!


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