One ethnic food that is always safe for vegans to eat out or at home is Indian food.

A dish that we made last week that just rocked is Indian curry with chickpeas and mango.

Just hearing the name and looking at the ingredients, many people would not give it a shot. But look, if I can make it, anyone can make it.

Once you have the ingredients, it seriously will take you about 10 minutes to prepare and then 15 minutes to cook. Dinner is served in less than a half-hour.

If you’re one of those who don’t like the taste of curry, try peanut sauce. Dipped in some fresh naan bread, this dish is absolutely delicious.

And it’s healthy, too. Mangos may a bit tough to slice up, but they are high in fiber, antioxidants and vitamins A and C. Chickpeas, or garbanzo beans, are high in fiber as well, and also rich in protein and iron.

Try Indian food at home for a healthier life, and enjoy that vegan thing.

1 tablespoon oil

1 large onion, chopped

2 tablespoons red curry paste (I use Patak’s mild curry)

1 cup coconut milk (about half of a 14-ounce can)

1 14-ounce can chickpeas, drained

2 fresh tomatoes, chopped

1/2 cucumber, chopped

1 mango, chopped

Heat the oil in a large, deep frying pan. Add the onions and let simmer until the onions are cooked. Mix the curry paste in and stir for a minute or two. Add the coconut milk and the chickpeas and simmer for a couple of minutes. Add the cucumber and tomatoes and simmer for a few more minutes. Finally, add the mango and simmer until the mango is warm.

Serve with naan for dipping.


Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.