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    Recipes » Recipes » Lunch & Dinner

    Chickpea Coconut Mango Curry (Vegan + GF)

    Last updated - July 14, 2021; Published - May 21, 2018 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe
    Chickpea, mango and vegetable curry with white rice on a brown plate

    This Chickpea Coconut Mango Curry is fresh and fruity, hearty and satisfying, and super nutritious!

    Curry made with mango, cashew nuts, spinach and chickpeas with white rice on a brown plate against a marble background

    You might think it sounds strange to use mango in a curry, but it's honestly what makes this one so delicious, as it adds just the right amount of juicy sweetness. Cooked mango does sound strange, but adding it to this curry makes it become succulently tender whilst soaking up all the other flavours of the curry.

    Why you'll love this Chickpea Coconut Mango Curry:

    • it's comforting 
    • it's fragrant and aromatic
    • it's filling and satisfying
    • it's healthy and nutritious 
    • it's full of vegetables
    • it's packed with protein and fibre
    • it's perfectly spiced
    • it's quick and easy to make!

    How to make this Chickpea Coconut Mango Curry

    Scroll down to the bottom of the post for the full recipe. 

    • Prepare all the ingredients.

    Diced mango, cashew nuts, chickpeas, chopped coriander, half a lime, minced garlic, minced garlic and diced onion on a blue plate against a marble background

    • Fry the onion, garlic and ginger for 10 minutes until softened.

    Diced onion, garlic and ginger being fried in a silver pan

    • Add the spices and fry for one minute until fragrant.

    Diced onion and spices being fried in a silver pan

    • Add all the other ingredients, bring to the boil and cook for 10 minutes.

    Yellow curry made using diced mango, chickpeas, carrots and spinach in a silver pan being stirred with a wooden spoon

    What sort of mango should you use for this Chickpea Coconut Mango Curry?

    You should use fresh, not dried, mango for this curry. It's very important that the mango you use for this curry is ripe but firm. If it's very ripe and soft, you won't be able to dice it and it will fall apart when cooked. Frozen mango can also be used.

    What vegetables can you use in this curry?

    For vegetables, I decided to use carrots and spinach, but this curry is really easily customisable depending on what you like/have on hand/what you need to use up. Other delicious additions would include:

    • baby corn
    • aubergine (eggplant)
    • kale
    • green peas 
    • red peppers!

    Curry made with mango, cashew nuts, spinach and chickpeas with white rice on a brown plate against a marble background

    How long does this Chickpea Coconut Mango Curry keep for?

    This Curry is great for batch cooking as leftovers keep well covered in the fridge for up to a few days, and it's freezer-friendly too!

    More vegan curry recipes:

    • Chickpea Korma Curry
    • Chickpea Sweet Potato Peanut Curry
    • Cabbage Potato Curry
    • Eggplant Chickpea Peanut Curry
    • Japanese Curry
    • Tofu Satay Curry

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Curry made with mango, cashew nuts, spinach and chickpeas with white rice on a brown plate

    Chickpea Coconut Mango Curry (Vegan + GF)

    This Chickpea Coconut Mango Curry is fresh and fruity, hearty and satisfying, and super nutritious!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Keyword: chickpea coconut curry, mango curry, vegan curry
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 407kcal
    Author: Rhian Williams

    Ingredients

    • 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
    • 1 onion , diced
    • 2 garlic cloves , minced
    • 1 cm (½ inch) ginger , peeled and minced
    • 1 heaped teaspoon curry powder to taste
    • 1 teaspoon ground turmeric
    • 150 ml (⅔ cup) coconut milk
    • Handful fresh coriander (cilantro) , roughly chopped
    • 2 tablespoons lime juice
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • 400 g (14 oz) tin of chickpeas , drained and rinsed
    • 1 carrot , drained and rinsed
    • 1 ripe but firm mango , peeled and diced
    • 50 g (⅓ cup) cashew nuts
    • Salt to taste
    • 200 g (7 oz) spinach (or sub kale)

    To serve (optional):

    • Cooked brown or white rice

    Instructions

    • Heat up the oil in a large pan and add the onion, garlic and ginger once hot
    • Fry for around 10 minutes until softened
    • Add the curry powder and turmeric fry for about a minute until fragrant
    • Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover
    • Bring to the boil and simmer on a low heat for around 10 minutes until the carrot is cooked through
    • Add the spinach and simmer for another few minutes until wilted
    • Leftovers keep well covered in the fridge for a few days, and can be frozen
    Nutrition Facts
    Chickpea Coconut Mango Curry (Vegan + GF)
    Amount Per Serving
    Calories 407 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 11g55%
    Sodium 236mg10%
    Potassium 924mg26%
    Carbohydrates 48g16%
    Fiber 11g44%
    Sugar 15g17%
    Protein 14g28%
    Vitamin A 7823IU156%
    Vitamin C 40mg48%
    Calcium 130mg13%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Gluten-Free Vegan Coconut Cream Pie
    Orange Tofu (Vegan + GF) »
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    Reader Interactions

    Comments

    1. Rene

      May 21, 2018 at 9:15 pm

      5 stars
      This is great, really easy to make and absolutely delicious! Thanks!

      Reply
      • Rhian Williams

        May 21, 2018 at 9:22 pm

        Thank you so much, really happy to hear that!

    2. Cyndi J

      July 22, 2018 at 3:45 pm

      5 stars
      This was very good and I will definitely make it again. I made a few adjustments based on personal preference but the heart of the recipe is the same. My changes: no oil for sauteeing, no cashews, used 3/4 cup light coconut milk (because that's what was leftover from another recipe), pureed 4 ounces of mango with the coconut milk (plus another 4 ounces diced), and didn't use a vegetable cube. Since it's just me, I didn't add the spinach until after reheating the leftovers. The next time, I will increase the coconut milk and mango puree slightly because I like more sauce when serving over rice. Thanks for the recipe.

      Reply
      • Rhian Williams

        July 22, 2018 at 10:03 pm

        Thank you so much for making and for sharing your substitutions, that's really helpful to know. Adding pureed mango sounds like such a good idea. So glad you liked the recipe!

    3. Katy

      February 12, 2019 at 7:54 pm

      5 stars
      I rarely comment on anything on the internet but just had to say what a fab recipe this is! I'm not a confident cook but it tasted so yummy and the instructions are clear and easy to follow. Thank you!

      Reply
      • Rhian Williams

        February 12, 2019 at 10:32 pm

        Thank you so much for commenting, so glad you liked it!

    4. Anonymous

      May 26, 2019 at 7:11 pm

      This was amazing! Thanks!

      Reply
      • Rhian Williams

        May 26, 2019 at 7:12 pm

        Thank you so much, so glad you liked it!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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