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.
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).