Spicy and fruity is a combination that works so well together in both sweet and savory dishes. This is (as always) easy to make and a wonderfully nourishing meal.

  • Vegan
  • Clean eating


  • 1 large onion
  • 2 carrots
  • 250g chickpeas (tinned, rinsed & drained)
  • 1.5 tsp of your preferred curry paste
  • 250m coconut milk
  • 45g raisins
  • 80g fresh, cubed mango
  • 20g coconut chips


Serves 2

  1. Heat a large pan with a tsp coconut oil, then add the carrots and onion. Gently cook until soft.
  2. Add the chickpeas, coconut milk, raisins and curry paste and simmer for 10 minutes.
  3. Now add the mango pieces and ¾ of the coconut chips (save some for decoration). Simmer for a further 15 minutes.
  4. Serve and decorate with strips of mango skin and coconut chips, if you wish.