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

View complete recipe

Ingredients

turmeric
Buy Now
black mustard seeds
Buy Now
- Diaspora Co.
- Burlap & Barrel - USA & Canada
Show all ingredients...
EYB Comments

This recipe is on p.93 in the US edition. Dried chickpeas require soaking overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

This recipe is on p.93 in the US edition. Dried chickpeas require soaking overnight.
amy_9scy2c on April 27, 2026

This was really tasty and can be a full meal on its own. We will definitely add this to a long list of recipes to make regularly. Next time I will reduce the cilantro by half. We used Madras curry powder and Ataulfo mangoes.
Ganga108 on February 28, 2022

In this gorgeous salad, curried chickpeas are mixed with browned onions, cauliflower florets, and either mangoes or papaya – truly a delicious salad that can be eaten warm or cold. In the original dish he uses Alphonso Mangoes, those intensely flavoured Kings of Mangoes available in India during Mango season, and shipped to some countries outside of India. Sadly and despite the large Indian population here, it is rare to find them. I have only seen them once, and promptly bought a whole tray. If you can’t get Alphonso, try to find them in tins/cans. Or if you want to make this outside of mango season, our substitute is to use papaya. It doesn’t bring that same intensity of flavour that mangoes do yet it is surprisingly delicious. Ottolenghi specifies curry powder in the ingredients, but curry powders range from very hot to quite mild. You might like to adjust your green chilli level, for example, if you are using a hot curry powder.
turnipgreens on March 13, 2021

A very lovely salad for days you have fresh sweet mangos in the fruit basket. The light warmth of curry, the tender of crunch of chickpeas, plus (yes I steamed it) cauliflower, are a wonderful foil for the fruity sweetness of mango in this salad. Mango is the star! One mango is not enough however. Next time I will have two ready to go. I added ruby grapefruit supremes plus lemon juice and grapefruit juice to bring out the mango sweetness and add brightness to the salad. Also, I omitted both the sugar and the oil, cooking the onion with a small amount of water. No one noticed.
kari500 on July 15, 2020

No spinach, and subbed peaches for the mango #CovidCooking. Needed a bit more curry powder and salt this way, but still delicious.
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.