# Ingredients:
→ Produce
01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 large ripe mango, peeled and diced
06 - 1 red bell pepper, diced
07 - 2 cups fresh baby spinach
→ Legumes
08 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Liquids
09 - 1 can (13.5 oz) full-fat coconut milk
10 - 1/2 cup vegetable broth
11 - Juice of 1 lime
→ Spices & Seasonings
12 - 2 tablespoons mild curry powder
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon ground turmeric
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1 teaspoon salt, or to taste
17 - 1/2 teaspoon black pepper
→ Garnishes
18 - Fresh cilantro, chopped
19 - Lime wedges
# Instructions:
01 - Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
02 - Incorporate minced garlic and grated ginger; cook for 1 minute until aromatic.
03 - Introduce diced mango and red bell pepper. Sauté for 3–4 minutes until vegetables begin to soften.
04 - Stir in curry powder, ground cumin, ground turmeric, cayenne pepper if desired, salt, and black pepper. Blend until vegetables are evenly coated.
05 - Add drained chickpeas, coconut milk, and vegetable broth. Bring mixture to a gentle simmer.
06 - Reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and flavors harmonize.
07 - Gently fold in baby spinach and cook for 2–3 minutes until fully wilted.
08 - Remove skillet from heat. Stir in lime juice and adjust salt to preference.
09 - Serve hot, garnished with chopped cilantro and fresh lime wedges.
