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.

Mango Chickpea Curry (Vegan)

Ingredients

Scale

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

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Instructions

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.

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