Go Back
+ servings
5 from 26 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 Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Sam Turnbull

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

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

Find it online:

https://itdoesnttastelikechicken.com/thai-mango-chickpea-curry/