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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
    ingredient tag: beans, bell peppers, chickpeas, coconut
    Servings: 4
    Calories: 121kcal
    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. Christina says

      April 26, 2020 at 3:24 pm

      Can you freeze this??

      Reply
      • Sam Turnbull says

        May 06, 2020 at 5:44 pm

        I think it should freeze fine 🙂

        Reply
    2. Tom says

      March 22, 2020 at 10:22 am

      Just bought an Instant Pot and am wondering if anyone has tried to make this in an IP and what settings/amount of time they found worked best?

      Reply
    3. Karen Bogaert says

      March 16, 2020 at 3:40 pm

      5 stars
      Amazing! I used Massaman curry paste, since I like it a bit more spicy 😀 Delicious! The mango-spicy mixture is soooo good! Thank you!

      Reply
      • Sam Turnbull says

        March 18, 2020 at 10:09 am

        So happy you enjoyed!

        Reply
    4. Barb Matthews says

      January 11, 2020 at 5:31 pm

      5 stars
      Used mild red curry paste because it's what I had in the fridge.....absolutely delicious!! Thanks Sam...love it!!

      Reply
      • Sam Turnbull says

        January 23, 2020 at 11:56 am

        Glad you enjoyed!

        Reply
    5. Diana Greenhorn says

      December 21, 2019 at 10:34 pm

      5 stars
      I also couldn't find the yellow Thai curry paste (at least at a local No Frills) so I bought the red and it was still fantastic! I'll double the recipe next time to ensure more left overs. Great to take as a packed lunch.

      Reply
      • Sam Turnbull says

        December 31, 2019 at 11:16 am

        Wonderful! Happy you enjoyed 🙂

        Reply
    6. Bianca says

      November 03, 2019 at 5:03 pm

      5 stars
      Hi friend!
      Just made this! I know you said curry powder wouldn't work, but that's what I had here, and also... I'm a rebel
      I used 1 tbsp of the powder.
      Hey, tastes super delicious still! Might be different, but it's still a very very yummy curry.
      Not bad at all for plan B

      Reply
      • Sam Turnbull says

        November 07, 2019 at 10:13 am

        Haha! Awesome! I'm glad it turned out, Bianca 🙂

        Reply
    7. Che says

      June 16, 2019 at 2:33 am

      5 stars
      Made it with green curry paste instead and it tastes great! The mango adds such a good sweetness. Planning to add bamboo shoots the next time I make this! Thank you for the yummy recipe!

      Reply
      • Sam Turnbull says

        June 24, 2019 at 2:56 pm

        You're most welcome, Che! So happy you loved it 🙂

        Reply
      • Dominique G says

        January 23, 2020 at 7:35 pm

        5 stars
        I made this tonight. I have
        ginger allergy so I did eliminate the ginger and curry paste. I used curry powser and I was happy with the results.

        Reply
        • Sam Turnbull says

          January 28, 2020 at 7:00 pm

          Awesome!

    8. Claire Moffat says

      January 14, 2019 at 12:33 pm

      This is delicious but it’s defo not sweet! It’s way too spicy for my kids palettes and I onlybuswd 2 tablespoons of paste and extra coconut milk to try cool it down a bit

      Reply
      • Sam Turnbull says

        January 16, 2019 at 9:31 am

        I imagine it could vary in spiciness depending on the curry paste you use. I used Thai Kitchen which isn't spicy. Glad you enjoyed it anyways!

        Reply
    9. Nishila says

      November 24, 2018 at 6:35 pm

      5 stars
      Yum yum...super awesome yumminess! Love the taste and simplicity! Thanks Sam

      Reply
      • Sam Turnbull says

        November 27, 2018 at 5:42 pm

        You're most welcome, Nishila 🙂

        Reply
    10. Panko says

      September 25, 2018 at 1:01 pm

      Can I use curry power?

      Reply
      • Panko says

        September 25, 2018 at 1:02 pm

        Powder* haha

        Reply
      • Sam Turnbull says

        September 28, 2018 at 4:34 pm

        Curry paste is a blend of spices and ingredients so you will want the paste. Curry powder won't work here.

        Reply
    11. Angela says

      August 27, 2018 at 3:05 pm

      5 stars
      Delicious!

      Will definitely make again, might add some tofu & mangetout next time.

      Have just got your book & am looking forward to trying some of your other recipes 🙂

      Reply
      • Sam Turnbull says

        August 28, 2018 at 10:35 am

        So very happy you enjoyed it, Angela, and I hope you love the book! 🙂

        Reply
    12. Vicky says

      August 22, 2018 at 12:12 pm

      5 stars
      Hi Sam,
      I finally had a chance to try this recipe last night. Loved it as usual! The combination of the sweetness of the mango with the spice of the curry was delightful. I'm not able to eat onions, so I substituted chopped celery. Really divine. I can't wait to eat the leftovers for lunch today. Keep sharing your wonderful creations with the world. You know I love all your recipes!

      Reply
      • Sam Turnbull says

        August 27, 2018 at 11:22 am

        Yay!! So happy you loved another recipe, Vicky! Thank you for your lovely comment 🙂

        Reply
    13. Christine says

      August 21, 2018 at 10:31 am

      Hi Sam! I have that thing where cilantro tastes like soap to me, but I love the green pop of fresh herbs on food.. You're a professional knower-of-tasty-foodthings; what would you recommend I use in its stead? Would scallions be terrible? Would basil work?

      Reply
      • Sam Turnbull says

        August 22, 2018 at 9:06 am

        Haha, yes scallions or thai basil would be great additions. 🙂

        Reply
      • Veronika says

        February 13, 2019 at 9:58 am

        5 stars
        Same here! I just can't get used to that soapylike flavour... I use parsley instead...
        But still love this recipe, thank you Sam.

        Reply
    14. Tracey Donnelly says

      August 19, 2018 at 12:25 pm

      5 stars
      Definitelly yummy! I added arrowroot powder just to thicken it up a bit.

      Reply
      • Sam Turnbull says

        August 22, 2018 at 9:00 am

        Glad you enjoyed!

        Reply
    15. Scott Sala says

      August 14, 2018 at 11:45 pm

      5 stars
      Hey Dearie,
      The recipe looks great. Former editor here, "peice of ginger"-piece and "drianed and rinsed"- drained. Cheers!

      Reply
      • Sam Turnbull says

        August 15, 2018 at 9:46 am

        Haha! Fixed! I appreciate it.

        Reply
        • Scott Sala says

          August 15, 2018 at 10:32 am

          Hey Sam,
          No problem!

    16. Nancy says

      August 14, 2018 at 10:16 am

      Hi Sam, looks like an awesome recipe, I couldn't find the yellow thai curry paste anywhere so I purchased red curry paste, my question, is using the red curry paste going to alter the flavor of the dish awhole lot besides making it spicier?

      Reply
      • Sam Turnbull says

        August 15, 2018 at 9:42 am

        Hi Nancy, red curry isn't generally spicy, it just has different flavourings than yellow curry. So it should be totally fine to use instead of yellow curry, it will just have a different flavour. Enjoy!

        Reply
    17. sarahem says

      August 12, 2018 at 8:32 pm

      This recipe arrived in my inbox exactly when I needed some food inspiration AND happened to have all of the right ingredients in my kitchen. I made this tonight and it was super delish!

      Reply
      • Sam Turnbull says

        August 13, 2018 at 9:13 am

        Woohoo!! So very happy you made it already and enjoyed it so much! 😀

        Reply
    18. Jenn. says

      August 12, 2018 at 3:50 pm

      This does not sound like a Thai food to me. Chickpea normally used a lot in Indian dish. Somehow, mango and chickpea just doesn't go together, not sweet especially, but if replace with Daal then probably sounds about right because we do eat sweet daal, but not chickpea. It just my opinion 🙂

      Reply
      • Sam Turnbull says

        August 13, 2018 at 9:13 am

        Yep, you're right, Jenn. Chickpeas are normally used in Indian cuisines. But I based this recipe off of a Thai mango chicken curry and just subbed the chickpeas for chicken, and I used Thai curry paste (not Indian curry paste). So is it traditional Thai- no. It is delicious and Thai inspired- yes! 🙂

        Reply
        • pushpa Rao says

          August 14, 2018 at 1:00 am

          why not
          mix and match
          Trial.and error Although i am a vegetarian
          I use a lot of non veg masala bases
          And they come out super gourmet
          Go on sister
          57yrs old cookingbfrom.the age of 7
          Never ever think
          how to.cook
          Always what to.cook
          God bless the lady with good cooking hands
          Ladies learn to.cook
          for yourself and your families

    19. Bart De Pagie says

      August 12, 2018 at 12:24 pm

      Really really good cook book!

      Reply
      • Sam Turnbull says

        August 13, 2018 at 9:11 am

        Thank you!

        Reply
    20. Diane says

      August 12, 2018 at 11:22 am

      5 stars
      Mmmmm. This looks delicious and it’s on tonight’s menu
      Great tip on using frozen mango!
      Thank you for more yummy goodness.

      Reply
      • Sam Turnbull says

        August 13, 2018 at 9:10 am

        Awesome!! I hope you love it, Diane 🙂

        Reply
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