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Mango Curry Chickpeas

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Vegan Richa's Indian Kitchen, by Richa Hingle this Recipe

When I found out that one of my favorite bloggers, Richa of veganricha.com, was writing a cookbook, I was so excited to see what she would come up with. I’ve been a regular reader for years and have always had luck with cooking from her blog, which is updated often and also really gorgeous to look at.

Vegan Richa’s Indian Kitchen is a strong reflection of her blog. What I love most about Richa’s work is that she masterfully blends together her passion for and command of Indian flavors and cooking techniques while adhering to her vegan beliefs, creating her own style of cooking that’s unique and inspiring. Some other things that I really admire about Richa are that:

  • she’s a prolific recipe developer: Richa typically updates her site with new recipes a few times each week. Even if I’m not going to cook from her blog, I love dropping by to take a peek at what she’s come up with! In her cookbook, she’s extracted the best ideas and techniques to create recipes that anyone can make and enjoy;
  • I trust her recipes: In my experience, Richa’s recipes are pretty foolproof. They’re also approachable, usually quick to make and non-fussy—and her huge blog following is a reflection of that. The trust Richa has built up with her audience over the past several years is a result of her expertise and knack for simply creating dishes that people want to make; and
  • she’s a great photographer: All of her food is gorgeous, but I especially love Richa’s epic, towering and bold burgers … take a look! I can always spot her trademark photography style on social media channels right away.

But back to her cookbook! With VRIK, Richa has taken traditional and sometimes time-consuming Indian dishes and has not only made them vegan, but also more simplified, and quicker to make, with authentic or close-to-authentic results.

Richa Hingle of Vegan Richa

Some of the dishes in the cookbook include savory lentil pastries, roasted cauliflower and radish, split pea soup with spices and coconut, South Indian chickpea eggplant stew, butter seitan curry, vegan paneer and spinach in tomato sauce, saffron cream fudge and Bengali saffron cheese dessert. VRIK also includes spice blends, Indian breads, several chutneys, as well as sauces and basics.

I started off with making Richa’s Mango Curry Tofu (I subbed chickpeas which is a suggestion provided in the recipe) and we both loved it! I actually loved it more because while making it, I got to experience standing over the pot and smelling its heavenly aroma while it simmered. Sweet mango puree is mingled with rich coconut milk that’s balanced out with a small hit of apple cider vinegar and scented with cayenne, cinnamon, Garam Masala and cumin.

This has easily become a great go-to dish for us, so I’m excited that Richa’s publisher, Vegan Heritage Press, is not only allowing me to share it with you here, but also offering a free copy of the cookbook to one reader through this post.**To enter, just tell me your favorite Indian dish in the comments section, and I’ll randomly pick and announce a winner on Saturday, June 20 (shipping is limited to US only). Include your email, twitter handle or IG account name or some way to contact you in case your comment is drawn as the winner … good luck!**

The winner of this giveaway is Shelley, congrats! Thanks to everybody who entered!

Mango Curry Chickpeas
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Mango Curry Chickpeas

Mango Curry Chickpeas

  • Author: richa hingle
  • Total Time: 1 hours 5 minutes
  • Yield: 4 servings
Print Recipe

Description

(Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.)

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free with 2 cups of soaked chickpeas.

Ingredients

TOFU

  • 14 ounces firm tofu
  • 2 teaspoons safflower or other neutral oil
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon salt

CURRY

  • 3/4 cup chopped red onion
  • 1 (1-inch) knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • 1/4 teaspoon cumin seeds
  • 2 bay leaves
  • 4 cloves
  • 1 1/4 cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • Generous dash of black pepper
  • 1/4 teaspoon Garam Masala, for garnish
  • 2 tablespoons chopped cilantro, for garnish

Instructions

Tofu:

  1. Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

Curry:

  1. In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
  2. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Did You Make This Recipe?

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Mango Curry Chickpeas

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Reader Interactions

Comments

  1. ann says

    I love Gobi Manchurian at our local Indian restaurant. Manchurian sounds more Chinese than Indian though doesn't it?? But I've always been afraid to try cooking Indian at home. Richa's book might be just the thing I need!

    Reply

  4. Jennifer says

    I love Richa's blog and recipes. I think I might of had a small complaint (like once I remember she didn't write to preheat the oven, and I had to wait an extra 20 minutes to the oven to heat up, but then again I should of read the recipe all the way) I can't wait to look at this book and see all the different recipes.

    Reply

  5. ewlake says

    I've never met an Indian dish I didn't like! Would love to try making naan and paratha. We are fortunate to have the Karma Cafe in Salt Lake City. The owner serves one entree each night, prepared as Indians would at home – not restaurant style. Simple, satisfying, and delicious. Thanks for the giveaway!

    Reply

  9. Heather says

    I love Indian food and tried Malai Kofta for the first time the other day. That, along with the garlic naan was a wonderful meal! Now, If I could just find a vegan version of this vegetarian recipe that would be great! Who knows, maybe she has one in this cookbook?!

    Reply

  19. CMS Sultana says

    I really love all the creamy Indian sauces which I've had to forego since finding veganism. Richa is a wonderful person who has helped me figure out Indian ingredients, recently she directed me to chickpea flour for some vegan omelettes. I would really enjoy holding her book in my hands.

    Reply

  27. Casey says

    I love Chana Masala and Naan. I am a huge fan for her recipes and her blog! So excited for the cookbook. Always nervous about making Indian food for my son, because I worry he won't like it!

    Reply

  31. Amelia says

    As much as I love saags and curries, I'd have to say my favorite Indian dish is vegan Nav Ratten Korma. Thanks for the recipe and the opportunity to win!

    amelia6097@hotmail. com

    Reply

  32. Lan | MoreStomach says

    i am such a fan of indian food and i'm lucky dw loves it too. we are limited in ordering it out because of the use of milk/cream/butter. i love vindaloo but it has been years since i've been able to have saag paneer.

    Reply

  36. Barb Skoog says

    Dal Makhani!!! I hope she has a vegan version of this recipe in her book. When I was in Rajasthan last year, this dish stole my heart. Of course it's made with cream and ghee in India but I'd love to make a vegan version of it at home.

    Reply

  43. kzcakes says

    My fave indian to order out is aloo gobi with veggie samosas! If im cooking at home i always go for the curries like malai kofta and chana masala!

    Reply

  46. Mac says

    I love tofu tikka masala so much! I'd also really like to make samosas sometime. Indian food is one of my favorites, I don't think I've tried anything I didn't like! I'd also love to try making some tofu palak paneer! I'd love to get my hands on her cookbook, everything I make from her is spot on!

    Reply

  49. Betty says

    I love most Indian food, but my absolute favorite is Tika Masala. The flavors are amazing! This looks like a great book for a new vegi person!

    Reply

  53. thevioletfern.com says

    Any type of curry – ANY – love. I never pass up a good Channa Masala either. Me, my sister and brother-in-law are addicted (no lie) to Vegan Richa's jalapeño popper dip! I would so enjoy and use and batter her cookbook!

    Reply

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