This Chickpea Coconut Mango Curry is fresh and fruity, hearty and satisfying, and super nutritious!
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.
- Fry the onion, garlic and ginger for 10 minutes until softened.
- Add the spices and fry for one minute until fragrant.
- Add all the other ingredients, bring to the boil and cook for 10 minutes.
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)
- green peas
- red peppers!
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.
Chickpea Coconut Mango Curry (Vegan + GF)
- 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
- 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
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