Vegan Mango Coconut Curry (Printable Version)

Creamy mango and coconut curry with protein-rich chickpeas served over fluffy rice, perfect for busy nights.

# 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 1/2 cups ripe mango, diced
10 - 1 can chickpeas (15 ounces), drained and rinsed
11 - 1 can full-fat coconut milk (13.5 ounces)
12 - 2 tablespoons curry powder
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon lime juice
17 - 1 tablespoon maple syrup or agave nectar, optional
18 - 1/4 cup fresh cilantro, chopped

# Steps:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 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 sauté for 2 to 3 minutes until translucent.
03 - Add garlic, ginger, and bell pepper. Cook for another 2 minutes, stirring frequently.
04 - Stir in mango, chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix well to combine all ingredients.
05 - Bring to a gentle simmer and cook for 6 to 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 - Serve curry over rice. Garnish with fresh cilantro.

# Expert Advice:

01 -
  • Fast and Simple: Goes from pantry to table in only 20 minutes.
  • Tropical Fusion: A unique blend of sweet mango and savory coconut curry spices.
  • Protein-Packed: Hearty chickpeas provide a satisfying vegan protein source.
  • Dietary Friendly: Naturally vegan and gluten-free.
02 -
  • Rice Fluffing: Always let the rice stand covered for 5 minutes after cooking to ensure the grains stay fluffy and don't stick.
  • Spice Check: If using store-bought curry powder, check the label for potential allergens like mustard or gluten.
  • Sweet Balance: The optional maple syrup or agave is great if your mangoes aren't at peak ripeness or if you prefer a sweeter profile.
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