Vegan Mango Coconut Chickpea Curry (Printable version)

A creamy blend of mango, coconut, and chickpeas over rice, bursting with tropical flavors and speedy prep.

# What you 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 (15 ounces) chickpeas, drained and rinsed
11 - 1 can (13.5 ounces) full-fat coconut milk
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

# How to Make It:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - Heat coconut oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until translucent.
03 - Add garlic, ginger, and bell pepper to the skillet. Cook for another 2 minutes, stirring frequently.
04 - Stir in mango, chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix well until combined.
05 - Bring to a gentle simmer and cook for 6-8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
06 - Stir in lime juice and maple syrup if using. Taste and adjust seasoning as needed.
07 - Spoon curry over cooked rice. Garnish with fresh cilantro.

# Expert Advice:

01 -
  • Twenty minutes from zero to dinner, which means even on your worst nights you can eat something vibrant and real.
  • The sweet mango and creamy coconut work together like they've known each other forever, making weeknight cooking feel indulgent.
  • Chickpeas sneak in quiet protein without any of the fuss, and honestly, you won't notice you're eating vegan because it just tastes good.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid will make your sauce taste chalky and thick in the worst way, and it only takes thirty seconds.
  • Mango ripeness matters more than you'd think; if yours is mealy or flavorless, the whole dish tilts toward tasting one-dimensional, so choose fruit that smells like summer.
  • Adding lime juice at the very end instead of during cooking keeps it bright and tart, which is what saves this from tasting heavy and spiced-out.
03 -
  • Taste your curry powder before you buy it if the store lets you—some brands taste dusty and old, and others taste vibrant and warm, and it makes a genuine difference in the final dish.
  • If you're not using maple syrup, a tiny pinch of sugar does the same thing; the point is just to round out the spice and let the tropical flavors sing.
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