Vegan Mango Coconut Chickpea (Printable Version)

Creamy mango coconut curry with chickpeas served over fluffy rice, perfect for quick meals.

# 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
18 - 1/4 cup fresh cilantro, chopped

# Directions:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes until rice is tender. 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 2 minutes, stirring frequently, until fragrant.
04 - Stir in diced mango, drained chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix well to combine all ingredients.
05 - Bring the mixture to a gentle simmer and cook for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
06 - Stir in fresh lime juice and maple syrup if desired. Taste and adjust seasoning as needed with additional salt and pepper.
07 - Divide cooked rice among serving bowls. Ladle curry over rice and top with fresh chopped cilantro.

# Expert Advice:

01 -
  • Ready in 20 minutes: With only 5 minutes of prep and 15 minutes of cooking, this curry fits perfectly into any busy schedule.
  • Tropical flavor explosion: Sweet mango and creamy coconut milk create a sauce that is rich, fragrant, and utterly irresistible.
  • Plant-based protein: A full can of chickpeas provides hearty, satisfying protein in every bite.
  • Vegan and gluten-free: Naturally free from animal products and gluten, making it suitable for a wide range of dietary needs.
  • Minimal ingredients, maximum flavor: Simple pantry staples come together to create something that tastes truly special.
  • Easily customizable: Adjust the spice level, swap the fruit, or lighten it up — this recipe adapts to your preferences effortlessly.
02 -
  • Use ripe mango: The riper the mango, the sweeter and creamier the sauce will be. Fresh or fully thawed frozen mango both work beautifully.
  • Toast your spices: Add the curry powder and turmeric directly to the pan before adding liquids to bloom the spices and deepen their flavor.
  • Full-fat coconut milk is key: It creates a luxuriously creamy sauce. Use light coconut milk only if you prefer a lighter dish.
  • Taste and adjust: Always taste the curry before serving and balance with extra lime juice for brightness, maple syrup for sweetness, or salt for depth.
  • Do not skip the lime: The splash of lime juice at the end is essential — it lifts the entire dish and balances the richness of the coconut milk.
  • Make it ahead: The curry tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days.
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