Vegan Mango Coconut Chickpea Curry (Printable Version)

Creamy curry with sweet mango, coconut, and chickpeas over fluffy rice

# What You’ll Need:

→ Rice

01 - 1 cup basmati or jasmine rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Curry

04 - 1 tablespoon coconut oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, grated
08 - 1 red bell pepper, diced
09 - 1.5 cups ripe mango, diced
10 - 1 can chickpeas (15 ounces), drained and rinsed
11 - 1 can full-fat coconut milk (13.5 ounces)
12 - 2 tablespoons curry powder
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon maple syrup or agave nectar
18 - 1/4 cup fresh cilantro, chopped

# Step-by-Step Guide:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - While rice cooks, heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Add minced garlic, grated ginger, and diced bell pepper to the skillet. Cook for another 2 minutes, stirring frequently until fragrant.
04 - Stir in diced mango, drained chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix thoroughly to incorporate all ingredients.
05 - Bring mixture to a gentle simmer and cook for 6 to 8 minutes, stirring occasionally, until sauce thickens slightly and flavors meld together.
06 - Stir in fresh lime juice and maple syrup if using. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Spoon curry over fluffy rice and garnish generously with fresh cilantro.

# Additional Tips::

01 -
  • It actually takes twenty minutes, no hidden steps or false advertising.
  • The mango and coconut coconut combo tastes decadent but costs less than takeout.
  • Everything comes together in one skillet while rice cooks on the side, so cleanup is blessedly simple.
  • Chickpeas give you real protein and substance without the heaviness of meat.
02 -
  • Don't skip draining and rinsing the chickpeas because the starchy liquid will make your sauce taste chalky and lifeless.
  • Full-fat coconut milk is the difference between a rich curry and something that tastes thin and sad, so read the label before you buy.
  • The lime juice at the end is not optional even if it seems small, because it's what brings all the flavors into focus and prevents the dish from tasting one-note.
03 -
  • Toast your curry powder in the dry skillet for thirty seconds before adding oil if you want deeper spice flavor, but be careful not to burn it.
  • If your mango isn't quite ripe, add it early so it has time to soften, but if it's very ripe, add it in the last few minutes so it doesn't fall apart.
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