Peel and finely chop the onion, garlic and ginger. Halve the courgette and slice it; dice the mango.
Heat the olive oil in a saucepan or wok and fry the onion, garlic and ginger briefly until fragrant. Add the courgette and fry for a few minutes.
Stir in the curry powder and toast it briefly. Pour in the coconut milk and stir everything into a creamy sauce.
Add the chickpeas and simmer the curry gently until the courgette is soft and the sauce has thickened slightly. Fold in the mango briefly at the very end.
Season the curry to taste with lime juice. If you like, stir in a little lime zest before serving.
Divide the curry between bowls and serve straight away. Jasmine rice or quinoa goes well with it.
Good to know
A curry like this feels like very little effort and a lot of comfort. The sweetness of the mango takes the edge off the spices without making the dish heavy.
Swaps
Mango → pineapple (similarly fruity, also provides vitamin C). Courgette → broccoli (also provides fibre and vitamin C). Chickpeas → white beans (mild, provide fibre and plant protein). Jasmine rice → quinoa (also provides protein and fibre).
Allergens
The dish is naturally gluten-free and vegan, but contains coconut, which some people don't tolerate. For children, simply season it more mildly; in pregnancy, make sure the ingredients are well heated and wash the mango before peeling it.
