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.
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!
Here are a few of the key ingredients you'll need to make this vegan mango chickpea curry:
And here's what you'll need to make the mango curry sauce:
- 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.
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.
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.
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.
Serve over rice and top with nondairy yogurt, cashews and fresh cilantro.
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.
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.
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.
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).
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.
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Mango Curry Sauce:
- 2 cup ripe, fresh mango, diced (2 large mangos)*
- 1 cup full fat canned coconut milk
- ½ cup water
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoon curry powder
- 1 teaspoon fine grain kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon red pepper flakes
- 2 tablespoon coconut oil
- 1 ½ cups diced yellow onion (1 medium onion)
- 1 tablespoon finely minced fresh garlic
- 1 tablespoon 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
- 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.
- 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.
- 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.
- Serve over rice and top with nondairy yogurt, cashews and fresh cilantro.
*Mango: you can also use frozen mango. Defrost before using.
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Keywords: mango chickpea curry