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

Mango Chickpea Curry

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan



Mango Curry Sauce:

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

Chickpea Curry:

  • 2 tbsp coconut oil
  • 1 1/2 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 tbsp fresh cilantro, chopped


  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.  


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

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


  • 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

Keywords: mango chickpea curry

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