Balinese Mango & Chickpea Curry

Paste

• 1 red onion, diced
• 2 cloves garlic, roughly chopped
• 2cm piece of ginger, peeled and grated
• 1 red chilli, deseeded and finely chopped
• 2 tbsp neutral oil (eg rapeseed)
• 45g/⅓ cup unsalted cashew nuts (ideally toasted or roasted)
• 4 kaffir lime leaves
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp chilli powder
• Juice of ½ a lime

Curry

• 1 x 400ml/1¾ cups plus 1 tbsp tin light coconut milk
• 1 tsp salt
• 1 tbsp sugar (ideally brown) or syrup (eg maple or agave) – optional
• 2 x 400g/14 oz tins chickpeas, drained and rinsed or 280g/10 oz plain vegan chicken pieces (cooked according to instructions on the packet)
• 1 ripe mango, stone/skin removed and cut into small bite-sized cubes (or use around 150g pre-cut mango pieces, chopped into smaller cubes)
• 2 sticks lemongrass, bashed all the way along using rolling pin or similar (optional but it adds incredible fragrance and flavour)
• Juice of ½ a lime
• Bunch fresh coriander, finely chopped and also save some whole leaves for decoration

Optional toppings: cashews (ideally toasted or roasted), coconut yoghurt, fresh chilli, fresh coriander