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    Home » Recipes » Recipes

    August 12, 2018 47 Comments

    Thai Mango Chickpea Curry

    4.8K shares
    Jump to Recipe

    Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. It sounds all sorts of fancy, and it tastes that way too, but this Thai Mango Chickpea Curry is EASY to make.

    Thai Mango Chickpea Curry! An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. This sweet curry is kid-friendly but can be made spicy if desired. #itdoesnttastelikechicken #veganrecipes #curry

    No really, you gotta believe me on this one. It's Easy with a capital "E". Just 25 minutes for a perfect weeknight meal.

    A can of chickpeas, a can of coconut milk, a few tablespoons of store-bought Thai yellow curry paste, chop an onion, red pepper, garlic and ginger, and some mango. Presto! And dude, I even have another hack for you. I made this recipe with fresh mango, but you could totally make it with frozen mango chunks, saving you the prep time. Yeah I know, that just made it even easier!

    Thai Mango Chickpea Curry! An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. This sweet curry is kid-friendly but can be made spicy if desired. #itdoesnttastelikechicken #veganrecipes #curry

    This is a sweet curry, meaning the spice is minimal and kid-friendly but if you are a fan of spicy, feel free to add hot sauce or sauté sliced hot chili peppers along with the red peppers and onions. The combo of sweet and spicy is killer... (in a good non-violent vegan way).  😉

    Thai Mango Chickpea Curry! An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. This sweet curry is kid-friendly but can be made spicy if desired. #itdoesnttastelikechicken #veganrecipes #curry

    To make Thai Mango Chickpea Curry: in a large skillet or pot heat the oil over medium-high heat. When hot add the onion and red pepper and saute until the onions turn translucent and begin to brown, about 5 minutes.

    Thai Mango Chickpea Curry! An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. This sweet curry is kid-friendly but can be made spicy if desired. #itdoesnttastelikechicken #veganrecipes #curry

    Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring until fragrant.

    Thai Mango Chickpea Curry! An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. This sweet curry is kid-friendly but can be made spicy if desired. #itdoesnttastelikechicken #veganrecipes #curry

    Now add the coconut milk, vegetable broth, chickpeas, mango chunks and salt. Bring to a simmer and cook for about 10 - 15 minutes until the sauce has reduced and thickened slightly. Garnish with cilantro and serve with cooked rice.

    Thai Mango Chickpea Curry! An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. This sweet curry is kid-friendly but can be made spicy if desired. #itdoesnttastelikechicken #veganrecipes #curry

    Print Recipe
    5 from 22 votes

    Thai Mango Chickpea Curry

    An easy weeknight meal- just 25 minutes to make! Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. 
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course : Main Course
    Cuisine : Thai
    Servings: 4
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 tablespoon light oil, (such as canola or vegetable)
    • 1 yellow onion, sliced
    • 1 red bell pepper, sliced
    • 3 tablespoons Thai yellow curry paste
    • 3 cloves garlic, minced
    • 1 inch piece fresh ginger, peeled and minced
    • 1 400ml can full-fat coconut milk
    • 1 cup vegetable broth
    • 1 19oz can chickpeas, drained and rinsed (or 2 cups cooked)
    • 2 cups mango chunks, (2 large mangoes) fresh or frozen
    • ¼ teaspoon salt
    • 1 handful cilantro, roughly chopped
    • Cooked rice for serving
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    Instructions

    • In a large skillet or pot heat the oil over medium-high heat. When hot add the onion and red pepper and saute until the onions turn translucent and begin to brown, about 5 minutes. 
    • Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring. Now add the coconut milk, vegetable broth, chickpeas, mango chunks and salt. Bring to a simmer and cook for about 10 - 15 minutes until the sauce has reduced a bit. Garnish with cilantro and serve with cooked rice.

    Notes

    This is a sweet curry, meaning the spice is minimal and kid-friendly but if you are a fan of spicy, feel free to add hot sauce or sauté sliced hot chili peppers along with the red peppers and onions. The combo of sweet and spicy is killer... (in a good non-violent vegan way). 

    Nutrition

    Serving: 1(¼th of the recipe without rice) | Calories: 121kcal | Carbohydrates: 19g | Protein: 20g | Fat: 4g | Sodium: 384mg | Potassium: 250mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3790IU | Vitamin C: 71.9mg | Calcium: 35mg | Iron: 0.6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    « VEGANIZED: Black Ice Cream
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    Reader Interactions

    Comments

    1. Karen Pearson says

      February 21, 2022 at 10:00 am

      5 stars
      I loved this recipe. Easy and so delicious. I much prefer this over green Thai curry to make at home, which never measures up to the restaurant version but maybe that's the brand of green curry pastes I've used. The yellow paste I found is directly from Thailand so I'm sure it's authentic. Maybe that made the difference. Whatever it was, I thoroughly enjoyed this and the leftovers last night were just as good as fresh the night before. My curry turned out spicy like Claire's but we like spice. I have an intolerance to legumes so chick peas are out and I substituted chunks of chicken breast. (Gasp! I shouldn't say that on a website called It Doesn't Taste Like Chicken, I know. I am probably contravening the rules of the universe and vegan law. Please don't boot me off! Give me 50 lashes with a wet zucchini noodle instead!) I wasn't blown away by the mango but that was probably due to the mango itself. I bought fresh because my boyfriend loves mangos but it wasn't the best quality--he said that's common in the winter for some reason. Next time I will use frozen mango. Should have listened to Sam's hack! 🙂

      Reply
    2. Grac says

      February 10, 2021 at 8:56 am

      This looks amazing. I need to avoid coconut milk and coconut oil. Could this be made with another milk and then use coconut extract for flavor? I can use that. But what milk would you suggest. thanks

      Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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