Curried mango & chickpea pot
- Preparation and cooking time
- Prep:
- Easy
- Serves 1
Ingredients
- 200g chickpeas , drained and rinsed
- 2 tbsp fat-free Greek yogurt
- ½ lemon , juiced
- 1 heaped tbsp korma curry paste
- ½ carrot , julienned or grated
- 70g red cabbage , shredded
- 50g baby spinach , shredded
- 40g mango , finely diced
- ½ tsp nigella seeds
- ½ small red chilli , finely sliced (deseeded if you want less heat)
Method
- STEP 1
Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli.