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Home » Recipes » Vegan Main Dishes

Mango Chickpea Curry

Published: Feb 26, 2021 by Lexi

195 shares
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This vegan mango chickpea curry is a filling and flavorful weeknight dinner! This recipe only takes about 30 minutes to make and it tastes great as leftovers the next day.

overhead view of vegan mango chickpea curry in a large skillet.

Why we love this recipe

  • Super flavorful: the homemade mango curry sauce is a little sweet, a little spicy and packed with flavor.
  • Easy to make: the sauce comes together in about 5 minutes and the entire meal takes about 30 minutes to cook. Approachable and quick for any skill level!
  • Meal prep/leftover friendly: this vegan curry tastes just as delicious after a few days in the fridge, so it's a great option for meal prep lunches and dinners.
  • Freezer friendly: make an extra big batch and store in the freezer for super busy weeknights in the future.
  • Vegan and gluten free: perfect for just about any dietary needs!
close up view of vegan mango chickpea curry over white rice in a green bowl.

Ingredients

Here are a few of the key ingredients you'll need to make this vegan mango chickpea curry:

overhead view of ingredients for mango chickpea curry, including chickpeas, onion, coconut oil, cilantro, mango and more.

And here's what you'll need to make the mango curry sauce:

overhead view of ingredients for mango curry sauce.

Ingredient Notes

  • Curry powder: curry powder is a spice blend, so each brand is slightly different in flavor and spice level/intensity. For reference, we used Simply Organic curry powder in this recipe. If using a spicier curry powder, you may want to decrease the amount.
  • Mango: you can use pretty much any variety of mango in this curry – just make sure it's ripe and make sure you end up with 2 cups! You can also use frozen mango.
  • Broccoli: you could also sub with an equal amount of cauliflower.
  • Spinach: you can also sub with another leafy green, like baby bok choy or Swiss chard.
  • Chickpeas: we used canned chickpeas (garbanzo beans) here. If using dry beans, check out this guide on how to properly prepare them.
  • Garlic and ginger: Pro tip: use a microplane to grate the garlic and ginger. This way, you won't end up with any big pieces in the curry.

Step-by-step instructions

Make mango curry sauce

Add mango, coconut milk, water, apple cider vinegar, lemon juice, curry powder, salt, cinnamon, and red pepper flakes to a blender and blend at high speed until smooth and creamy.  

before and after blending mango curry sauce in blender.

Sauté vegetables

Heat coconut oil in a large sauté pan or skillet heated to medium. Add onions and sauté for 6-7 minutes.  Add garlic and ginger and cook for additional 2-3 minutes, stirring often.

Add broccoli and cook for 3 minutes. Add spinach and cook for an additional 2 minutes. Once spinach is wilted, add the chickpeas to the pan with the chopped cilantro.

sautéed onions, garlic and ginger and sautéed broccoli, spinach and chickpeas.

Simmer

Pour in mango curry sauce and stir well. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes.

pouring mango curry sauce into chickpea curry in large skillet.

Serve over rice and top with nondairy yogurt, cashews and fresh cilantro.  

overhead view of vegan mango chickpea curry in a large skillet.

Expert Tips and FAQs

  • Serving suggestions: we like to serve this mango chickpea curry with plain white or brown rice. It's also great with naan or roti. For topping: nondairy yogurt or leftover coconut milk for extra creaminess.
  • You can make the mango curry sauce up to a few days ahead of time. Store in an airtight container or jar until ready to use.
  • Storage: store in an airtight container in the refrigerator for up to 4-5 days.
  • Freezer storage: transfer cooled curry to freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight, then microwave or heat in a saucepan until warmed through.
How can you tell if a mango is ripe?

The best indicator for ripeness is how firm the mango is. A ripe mango should be soft when gently pressed (but not mushy). A ripe mango will sometimes also smell fruity near the stem. Color is not an indicator of ripeness.

Are canned and boxed coconut milk the same?

No. Boxed coconut milk (purchased in a carton) is diluted and much thinner than canned coconut milk.

Full fat canned coconut milk is a puree of water and coconut flesh. It's super thick, creamy, and has plenty of flavor, making it a perfect choice for this curry.

Where can you buy canned coconut milk?

Full fat canned coconut milk is typically located in the international aisle of a traditional grocery store (usually near the soy sauce). It should be unsweetened and full fat (not the lite version).

Is this mango curry spicy?

No, this recipe is relatively mild with just a small kick from the sauce. If you prefer a spicier curry, feel free to increase the amount of red pepper and/or curry powder.

overhead view of vegan mango chickpea curry over white rice in a green bowl.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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overhead view of vegan mango chickpea curry over white rice in a green bowl.

Mango Chickpea Curry


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan
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Ingredients

Mango Curry Sauce:

  • 2 cup ripe, fresh mango, diced (2 large mangos)*
  • 1 cup full fat canned coconut milk
  • ½ cup water
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp curry powder 
  • 1 tsp fine grain kosher salt
  • ½ tsp cinnamon
  • ½ tsp red pepper flakes

Chickpea Curry:

  • 2 tbsp coconut oil
  • 1 ½ cups diced yellow onion (1 medium onion)
  • 1 tbsp finely minced fresh garlic
  • 1 tbsp finely minced or grated fresh ginger
  • 3 cups broccoli florets
  • 3 cups chopped spinach
  • 2 14 oz cans chickpeas, drained and rinsed
  • 2-3 tablespoon fresh cilantro, chopped


Instructions

  1. Add mango, coconut milk, water, apple cider vinegar, lemon juice, curry powder, salt, cinnamon, and red pepper flakes to a blender and blend at high speed until smooth and creamy.  
  2. Heat coconut oil in a large sauté pan or skillet heated to medium. Add onions and sauté for 6-7 minutes.  Add garlic and ginger and cook for additional 2-3 minutes, stirring often.
  3. Add broccoli and cook for 3 minutes. Add spinach and cook for an additional 2 minutes. Once spinach is wilted, add the chickpeas to the pan with the chopped cilantro.
  4. Pour in mango curry sauce and stir well. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes.
  5. Serve over rice and top with nondairy yogurt, cashews and fresh cilantro.  

Notes

*Mango: you can also use frozen mango. Defrost before using.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size:
  • Calories: 467
  • Sugar: 15.4 g
  • Sodium: 1187.8 mg
  • Fat: 23.9 g
  • Carbohydrates: 55.3 g
  • Fiber: 15.3 g
  • Protein: 15.5 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Kait says

    July 10, 2022 at 12:55 pm

    I love this recipe!! I’ve made it for myself and my partner 3 times now, and it never disappoints!

    Keep in mind that the ripeness of your mangos will have an affect on the sweetness of the dish. I’ve found that one very ripe mango and one just ripe mango make the perfect level of sweetness for me.

    also - this dish is time consuming!! Easy, sure, but prepare to prep and cook for about two hours with this dish.

    Worth it!!

    Reply
    • Lexi says

      July 13, 2022 at 10:21 am

      So glad you enjoyed!

      Reply
  2. Jessica says

    July 17, 2021 at 2:23 am

    Such a delicious recipe that is great for left overs also!

    Reply
  3. Gabriela says

    March 19, 2021 at 2:46 pm

    DELICIOUS! I love this recipe! I always try to minimize discarding food, so I used the entire brocolli, including the stems. I peeled, chopped and steamed the stems. When they were soft, I added them to the sauce and blended it all together. Broccoli stems are so nutritious, and you don't even notice them when they are blended with the sauce.

    Reply
    • Lexi says

      March 20, 2021 at 10:39 am

      I love that!! We also try to minimize food waste and I love broccoli stems – they taste just as good as the rest of it! Thanks so much for your comment. So glad you enjoyed!

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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