Curried mango & chickpea pot

Curried mango & chickpea pot. Drained and rinsed, Julienned or grated, Shredded.

Esther Clark

15 + 0 min · 1

Ingredients

• 200 g Drained and rinsed
• 60 g Julienned or grated
• 50 g Shredded
• 70 g Shredded
• 20 g Plain low-fat Greek yogurt
• 50 g ½ lemon , juiced
• 10 g Curry sauce
• 40 g Finely diced
• 3 g Cumin seeds
• 3 g Finely sliced (deseeded if you want less heat)

Preparation

1. Mix the chickpeas, yogurt, lemon juice and the listed curry sauce in a bowl. Add the carrot, cabbage, spinach and mango and toss to combine.
2. Transfer to a bowl or lunchbox and scatter with the cumin seeds and sliced chilli.