Coconut Mango Chickpea Curry
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Bring to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally until the sauce thickens and flavors meld.
- Step 5: Remove from heat and stir in 2 tablespoons chopped fresh cilantro before serving over rice or with flatbread.
Frequently asked questions
How long does Coconut Mango Chickpea Curry take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Mango Chickpea Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chickpeas from drying out.
Can I substitute ingredients in Coconut Mango Chickpea Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Mango Chickpea Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Mango Chickpea Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
