Vegan Mango Coconut Chickpea

Experience a burst of tropical sunshine with this 20-minute vegan mango coconut chickpea curry. This vibrant, creamy dish combines the natural sweetness of ripe mango with protein-packed chickpeas and aromatic spices for a meal that is both satisfying and incredibly quick to prepare.

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Ideal for busy weeknights, this fusion-style curry brings together the richness of full-fat coconut milk and the warmth of curry powder and turmeric. Served over a bed of fluffy rice, it is a nourishing dinner that feels like a tropical escape in every bite.

Ingredients

• For the Rice:
• 1 cup (200 g) basmati or jasmine rice
• 2 cups (480 ml) water
• 1/2 tsp salt
• For the Curry:
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch (2.5 cm) piece fresh ginger, grated
• 1 red bell pepper, diced
• 1 1/2 cups (250 g) ripe mango, diced (fresh or thawed frozen)
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 2 tbsp curry powder (mild or medium)
• 1/2 tsp ground turmeric
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1 tbsp maple syrup or agave (optional, for extra sweetness)
• 1/4 cup (10 g) fresh cilantro, chopped (for garnish)

Instructions

Step 1: Prepare the rice

Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 2: Sauté the base

Meanwhile, heat coconut oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent.

Step 3: Add aromatics

Add garlic, ginger, and bell pepper. Cook for another 2 minutes, stirring frequently.

Step 4: Combine curry ingredients

Stir in mango, chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix well.

Step 5: Simmer and thicken

Bring to a gentle simmer and cook for about 6–8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Step 6: Final seasoning

Stir in lime juice and maple syrup (if using). Taste and adjust seasoning as needed.

Step 7: Serve

Serve curry over rice. Garnish with fresh cilantro.

Zusatztipps für die Zubereitung

For the best results, use full-fat coconut milk to achieve a truly creamy texture. Be sure to let the sauce simmer for the full 8 minutes to allow the chickpeas to absorb the aromatic spices and the mango to soften slightly into the sauce.

Varianten und Anpassungen

To increase the heat, add 1/4 tsp cayenne pepper or a finely chopped chili with the onion. You can also swap the mango for pineapple for a tangier flavor profile, or use light coconut milk for a lower-calorie version of the dish.

Serviervorschläge

Serve this curry hot over your choice of fluffy jasmine or basmati rice. It also pairs beautifully with warm naan bread or a side of steamed greens for a complete and colorful meal.

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Whether you are looking for a quick weeknight dinner or a healthy meal prep option, this mango coconut chickpea curry offers a delicious and nourishing solution that the whole family will enjoy.

Common Recipe Questions

→ What type of rice is best for this dish?

Basmati or jasmine rice works best for a light, fluffy base that complements the rich curry flavors.

→ Can I use frozen mango?

Yes, thawed frozen mango cubes can be used to maintain the sweet and fruity profile of the dish.

→ Is the coconut milk used full-fat or light?

Full-fat coconut milk provides a creamier texture, but light coconut milk can be substituted for a lighter version.

→ How can I adjust the spice level?

Add cayenne pepper or finely chopped chili during sautéing for extra heat, or omit for mild flavors.

→ What are good side options to pair with this curry?

Naan bread or steamed greens complement the curry well and add variety to the meal.