Here we go again! Another curry recipe! It’s probably not hard to tell I really quite like a curry for dinner. They’re so easy to make, usually quite speedy, and they never fail when it comes to delivering your tastebuds a bit of a flavour bomb. And, there really is no other way to describe this Mango Chickpea Curry – a complete flavour bomb. *heart eyes*
This recipe was created on a bit of a whim. I hadn’t planned out a complete recipe, but after seeing just a little sunshine here in Belfast, I was dreaming of all things tropical. Macadamia nuts, coconuts, and of course, mangoes. Unfortunately, this recipe doesn’t have any macadamia nuts – on account of them being around £100 a nut in this country – but it does have a whole lot of mango and coconut!
There is absolutely next to no spiciness to this curry, so if you’re the kind of folk with a penchant for a mild curry (looking at all you korma and pasanda lovers out there!) – this is the curry for you. Of course, if you want to up the spiciness, you can certainly add more chilli powder. But I think this curry is all about celebrating the sweetness of the coconut and mango. With just a little warmth to balance it all out.
Looking for more curry recipes? Click here!
I chose to blitz the mango and spicy onion mix together to make a pulp, but if you’d like to leave little cubes of mango in your curry, I think that would be just as delicious! Quick note on the mango though – if yours isn’t a super sweet mango, you may want to add a teaspoon or two of light brown sugar to the curry sauce, just to take away some of the bitterness – more on that in the recipe though.
If you give this Mango Chickpea Curry a whirl, let me know how you get on in the comments below!
Looking for more recipes like this? Try these…
Easy Cauliflower Coconut Curry
Creamy Vegan Tofu Curry
Cauliflower & Tofu Korma
Tofu Tikka Masala
Vegan Pumpkin Coconut Curry
Easy Vegan Chickpea & Spinach Curry
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Mango Chickpea Curry with Spinach
Ingredients
- 2 tbsp Olive Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1 Onion roughly chopped
- 4 Garlic Cloves minced
- 2 inch Ginger grated
- 2 tsp Tumeric
- 1 tsp Garam Masala
- 1 tsp Ground Coriander
- 1 tsp Chilli Powder
- 2 Mangos diced into 1-inch cubes
- 1 x 400 ml Can of Coconut Milk
- 1 x 400 ml Can of Chickpeas drained
- 100 grams Baby Spinach roughly chopped
- Small Bunch of Coriander Leaves about 25 grams
- Salt and pepper to season
- 1-2 tsp Light Brown Sugar optional
- 1/4 cup Non-Dairy Milk (Almond or Coconut recommended) optional
Instructions
- In a large pan over medium heat, warm up the 2 tbsp of Olive Oil. Once hot, add the cumin seeds and mustard seeds.
- Once the spices start popping, add ginger, garlic and onion. Sauté until onion has softened and is beginning to turn translucent.
- Add the remaining spices – turmeric, garam masala, ground coriander and chilli powder – to the mixture and cook for 1-2 minutes, or until fragrant.
- To this spicy onion mix, add the diced mango cubes, mixing everything together well. Cook for about 5 minutes when the mango should be starting to soften.
- Pour in the coconut milk and bring everything to the boil. Turn the heat down to low and allow to simmer away for 20 minutes at which point the sauce should have thickened slightly and your mango should be very soft.
- Using an immersion blender, blitz everything together to a pulp until there are no lumps of mango or onion left. Taste the sauce and season as desired with salt and pepper.
- If your mango wasn't very sweet, you may also want to balance the sauce out with a 1 or 2 tsp of light brown sugar. This is completely optional though.
- To the sauce, add the chickpeas, spinach and coriander leaves. Combine everything together well and allow the spinach to wilt completely.
- If you want your sauce slightly less thick, add the optional 1/4 cup of non-dairy milk to loosen slightly.
- Serve up with some fresh coriander leaves and a bed of rice!
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