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Alphonso mango and curried chickpea salad from Plenty More (page 105) by Yotam Ottolenghi

  • cauliflower
  • coriander seeds
  • curry powder
  • limes
  • caster sugar
  • turmeric
  • sunflower oil
  • cumin seeds
  • green chillies
  • black mustard seeds
  • baby spinach
  • dried chickpeas
  • Alphonso mangoes
  • coriander sprigs

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Notes about this recipe

  • Eat Your Books

    Dried chickpeas require soaking overnight.

  • vickster on June 13, 2017

    I really liked this and I highly recommend it. And it is easy. The spice combo and elements of the dish go so well together. Unfortunately my husband doesn't really like this flavor profile, so I probably won't make again.

  • Jane on June 02, 2017

    This was one if those dishes where I entered what I had (mangoes, spinach, cauliflower) into EYB and this is what came up. I didn't have time to use dried chickpeas so used a rinsed can. Not sure whether that would have made a difference but I found this a bit bland. The curry flavor was not very pronounced. If I make this again I would up the spices and also roast the cauliflower florets rather than blanching and pan-frying them. Actually I think tossing the cauliflower in more of the spices before roasting would be a big improvement.

  • kari500 on November 05, 2016

    Used canned beans and regular mango. LOVED it.

  • dinnermints on October 15, 2015

    This was good, although I'd decrease the oil next time. Also, I didn't use the baking soda with the chickpeas, but did cook them with some added vegetables and later on salt for flavor. I think this is the only Ottolenghi dish I've made so far that could've used a little more salt (maybe I accidentally skimped/omitted somewhere). It also took me longer to get color on both the onion and the cauliflower - not sure if that was because I was using a cast iron skillet. Also, I'd try toasting the mustard seeds separately next time, since the coriander and cumin were getting a bit brown and the mustard seeds still weren't popping.

  • TrishaCP on May 31, 2015

    This had quite a few steps, but great flavor if you like mangoes and curry. I didn't have time to soak and cook the chickpeas so I used one can- rinsed and heated with the onion mixture. I sauteed the cauliflower longer than required to get more color- and I would be tempted to skip the parboiling step in the future to save a pot- I think if the florets are small enough just sautéing is ok. I agree that the spinach would be better chopped finely for more even distribution, but really this is a minor detail- overall, this is a really nice dish.

  • Breadcrumbs on May 25, 2015

    p. 105 - This dish combines a number of familiar and delicious flavours in an unconventional way. I make chickpea curries, I make curried cauliflower and I’ve served each with mango chutney but never a salad combining these ingredients. In the recipe head note, YO professes his love for the Alphonso Mango and it was his passion for this fruit that really attracted me to this recipe as I suspected he’d be using it in a way to really highlight its flavours. This is indeed a dish where the mango plays a starring role visually, flavour-wise and texturally. In our case, the cooling sweet effect of the mango was to perfect counter to the spicy heat of the curry. This is definitely one of the best curried vegetable salads we’ve ever eaten. Well worth a try, delicious! Photos here: http://chowhound.chow.com/topics/1012789?commentId=9576990#9576990

  • radishseed on April 21, 2015

    This is awesome. The spinach doesn't incorporate well with the rest of the salad, though. I feel like it should be wilted or maybe chopped into smaller pieces. I do like the bit of green and snap it adds. I also threw some toasted sliced almonds on top.

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