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.
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!
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). 😉
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.
Add the yellow curry paste, garlic, and ginger and cook for an additional minute while stirring until fragrant.
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
- 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
- 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.
Karen Pearson says
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! 🙂
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