Vegan Mango Coconut Chickpea Curry (Print View)

Tropical flavors combine mango, coconut, and chickpeas in a creamy curry served over fragrant rice.

# Components:

→ Rice

01 - 1 cup basmati or jasmine rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Curry

04 - 1 tablespoon coconut oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, grated
08 - 1 red bell pepper, diced
09 - 1.5 cups ripe mango, diced
10 - 1 can (15 ounces) chickpeas, drained and rinsed
11 - 1 can (13.5 ounces) full-fat coconut milk
12 - 2 tablespoons curry powder
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon lime juice
17 - 1 tablespoon maple syrup or agave
18 - 1/4 cup fresh cilantro, chopped

# Method:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 2 to 3 minutes until translucent.
03 - Add garlic, ginger, and bell pepper. Cook for another 2 minutes, stirring frequently.
04 - Stir in mango, chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix well.
05 - Bring to a gentle simmer and cook for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
06 - Stir in lime juice and maple syrup. Taste and adjust seasoning as needed.
07 - Serve curry over rice. Garnish with fresh cilantro.

# Expert Advice:

01 -
  • It's genuinely ready in 20 minutes, which means you can make it on nights when exhaustion feels real.
  • The sweet and creamy combination feels indulgent without requiring obscure ingredients or complicated techniques.
  • It's naturally vegan and gluten-free, so it works for almost anyone at your table without making separate meals.
02 -
  • Don't skip rinsing the chickpeas; that starchy liquid mutes their flavor and makes the sauce cloudy instead of creamy.
  • Use full-fat coconut milk because the thin stuff won't create that luxurious sauce texture that makes this dish feel special.
  • If your mango is underripe, add an extra tablespoon of maple syrup to compensate for the lack of natural sweetness.
03 -
  • Prep all ingredients before you start cooking so you're not scrambling when the onions hit the pan.
  • If the curry looks too thick after cooking, stir in a splash of coconut milk or vegetable broth to reach your preferred consistency.
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