Coconut Mango Chickpea Curry

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant vegan curry combining creamy coconut milk, sweet mango, and protein-rich chickpeas simmered with fragrant spices. This Indian-inspired curry recipe (vegan), ready in about 30 minutes, pairs cooked chickpeas, coconut milk, ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups (about 1 can, drained) cooked chickpeas
• 1 cup coconut milk
• 1 cup, diced ripe mango
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp olive oil
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1/2 cup water
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion, 3 minced garlic cloves, and 1 tablespoon grated ginger, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 2 teaspoons curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon turmeric powder, cooking for 1 minute until spices release their aroma.
3. Step 3: Add 1 1/2 cups cooked chickpeas, 1 cup diced ripe mango, 1 cup coconut milk, 1/2 cup water, and 1 teaspoon salt. Stir to combine.
4. Step 4: Bring to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally until the sauce thickens and flavors meld.
5. Step 5: Remove from heat and stir in 2 tablespoons chopped fresh cilantro before serving over rice or with flatbread.