Chickpea curry is among my favorite meals. Once you have the curry paste ready, the preparation is a question of a couple of minutes, you can make a big batch with a gazillion variations. This time, I made beautiful chickpea curry with mango.
Why Do I Love (This) Curry
The best recipes are made to repeat, which is definitely a true story about me and curry. It’s quick, easy and you can make a huge batch. You can even freeze it and have it ready for those days, when someone is sick, when there is not enough time, you have a hangover or you’re just too lazy to cook. You know those days. My favorite is red lentil or chickpea curry. Chickpea adds a perfect texture, and if you have it pre-cooked, the meal is ready in no time. And there is always the saver – a can of chickpea.
- It’s packed with flavor
- It’s super quick and easy
- You can make a huge batch
- It’s healthy and protein-packed
Ingredients for The Chickpea Curry with Mango
- 1 onion
- cca 2×2 cm of ginger
- 2–3 cloves of garlic
- 1 tsp of turmeric
- 0.5 tsp of cayenne pepper
- 1.5 tsp of garam masala
- 1 tsp of roman cumin
- 2.5 tbsp of red curry paste
- 1 middle-sized mango
- 2 bell peppers
- 3 cups of precooked chickpeas
- 1 can of peeled tomatoes
- 1 can of coconut milk
- lime
- cilantro
- rice or naan to serve
How to make Vegan Chickpea Curry with Mango
Let’s do this!
In a deep pot, preheat the olive oil, and add diced onion. Let the onion soften, and add grated garlic and ginger. Sauté for 1 minute.
Add the curry paste, and all spices, and stir to combine.
Add the chopped mango, sliced bell peppers, tomatoes, and coconut milk, and stir again.
Bring the sauce to boil with a lid on and leave it for 30 minutes on medium.
Taste the curry and season with salt, pepper, or some extra spices. Squeeze a lime over the curry and stir to combine.
You can serve it with any side dish you like. I usually opt for rice or even better – fresh naan. And a lot of cilantro.
Enjoy!
Vegan Chickpea Curry with Mango
- 1 onion
- 2×2 cm piece ginger
- 2-3 cloves garlic
- 1 tsp turmeric
- 0.5 tsp cayenne pepper
- 1.5 tsp garam masala
- 1 tsp roman cumin
- 2.5 tbsp red curry paste
- 1 middle-sized mango
- 3 cups precooked chickpeas (300 g dried)
- 1 can coconut milk (400 ml)
- 1 can peeled tomatoes (400 ml)
- 1 lime
- handful fresh cilantro
In a deep pot heat the olive oil, and add diced onion. Let the onion soften and add grated garlic and ginger. Sauté for 1 minute.
- Add the curry paste, all spices, and stir to combine.
Add the chopped mango, pepper, tomatoes, and coconut milk, and stir again.
- Bring it to boil with a lid on and leave it for 30 minutes on medium.
- Taste the curry and season with salt, pepper, or some extra spices. Squeeze a lime over the curry and stir to combine.
- Serve with naan bread or rice and a lot of cilantro.
