Ingredients   
1 mango, cut into small cubes
1 red onion, thinly sliced
1 capsicum, sliced
2 garlic cloves, minced
1x 400ml can lite coconut milk
3 tablespoons red curry paste|
2 cups water
400g can chickpeas
Handful baby spinach
1 tablespoon fresh ginger, grated
Handful fresh coriander
1 tablespoon olive oil
Juice of 1 lime or lemon
Pinch of salt
¼ teaspoon black pepper

Method

Heat olive oil in a medium saucepan or skillet over medium heat. Add onion and capsicum and sauté for 4 minutes or until soft

Add ginger, garlic and curry paste and stir for 1 minute

Add the coconut milk, mango, lime juice, chickpeas and water. Turn the heat down and allow to simmer for 10 minutes

Add the salt and pepper, coriander and baby spinach. Cook for 3 more minutes or until spinach is soft

Garnish with coriander leaves and serve as is, or with rice