Spiced Chickpea And Mango Stir Fry Recipe

About this recipe

A flavorful Jain-friendly chickpea stir fry with aromatic spices and a hint of sweetness from mango, perfect for a satisfying dinner.

Ingredients

• 600 Ml Bristol Syrup Co Mango Puree, 600Ml
• 100 G East End Ground Coriander
• 700G Perello Judion Butter Beans, 700G
• 400G Cocos Organic Natural Coconut Yoghurt
• 400G Oatly Oatgurt Greek
• 100 G Rajah Garam Masala
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• - Ktc Vegetable Oil

Instructions

1. 1. In a small bowl, mix 1 tablespoon mango puree, 1 tablespoon chili-garlic sauce substitute (made with hing and chili), 1 teaspoon garam masala, 1 teaspoon chili powder, 1 teaspoon ground coriander, and 1 teaspoon ground cumin until well combined.
2. 2. Heat 2 tablespoons vegetable oil in a pan over medium heat and fry the spice paste for one minute until fragrant.
3. 3. Drain and rinse 400 g tinned butter beans, then add them to the pan. Stir well to coat the butter beans with the spice mix.
4. 4. Cook the butter beans for 5 minutes over moderate to high heat, stirring occasionally to ensure even cooking.
5. 5. Skip adding rice and continue cooking the butter beans for an additional 3-4 minutes, stirring to ensure they are evenly coated with the spices and heated through.
6. 6. Serve hot, optionally drizzling with coconut yogurt for added creaminess.