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Vegan Mango Curry
A sweet and fragrant curry, simmering mango and chickpeas together in coconut milk with plenty of fresh coriander.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
400gcooked chickpeas
2ripe mangoes, diced
400mlcoconut milk
1large onion, diced
3 clovesgarlic, minced
2cmfresh ginger, minced
2 tspground coriander
1 tspturmeric
1 tspground cumin
1 tspchilli powder
3 tbspcoconut oil
1 handfulfresh coriander
Instructions
1
Fry onion in coconut oil until golden, add garlic and ginger.
2
Add all spices, cook 2 minutes.
3
Add coconut milk and bring to a simmer.
4
Add chickpeas and half the mango.
5
Simmer 15 minutes until sauce thickens.
6
Add remaining fresh mango.
7
Season generously.
8
Scatter with coriander and serve with jasmine rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
568
Protein
12.9g
Fat
37.3g
Carbs
53.5g
Fiber
12.7g
Sodium
30mg
Reviews
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