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Mango and coconut curry with chickpeas. This 30 minute recipe is vegan, simple and incredibly creamy! - #curry #mango #kokos #vegan

This mango coconut curry with chickpeas is incredibly simple, creamy, coconut-like and packed with fresh mango pieces. Perfect as a quick soulfood dinner!

Could you also feed on curries 24/7? Simple chicken curry with coconut milk. Red Thai Curry. Coconut curry with spinach and tomatoes – I love you all. This is 1 because Curry is absolute Soulfood. Also, I do not have to stand in the kitchen for more than 30 minutes for any curry. And that's what I call a damn good argument!

What I have been missing for the big curry happiness is a recipe for curry with mango. This combination I have eaten for the first time in Thailand and I say only OMG!

We're talking about velvety coconut curry, which gets extra flavor with curry powder, cumin and garam masala. But the Curry makes the thick, juicy mango pieces really perfect.

Creamy and spicy and mango-sweet and coconut-like and vegan and LOVE LOVE LOVE!

Good news people. You only need this recipe a pan and 30 minutes Time!

Let's take a quick look at the list of ingredients. We would have:

  • mango
  • coconut milk
  • Chickpeas
  • Chopped tomatoes
  • Onion and garlic
  • A few spices

Coconut milk, chickpeas, a can of chopped tomatoes and spices we have in the pantry. Onion and garlic are also absolute basics, so you just have to think about the fresh mango when shopping.

If you like me and your brain in the supermarket immediately on “Oh, there's a new kind of chocolate! And the apples look so good today! Oh and all sorts of pasta I could use again. “Switches, are short shopping lists so pretty helpful. And now please tell me that I'm not the only one for whom grocery shopping is fun! We all like to forget the time in the supermarket, right? No? No? Upsi.

But back to the curry! Let's do this!

Mango and coconut curry with chickpeas – That's how it works

You start by peeling and chopping onion and garlic. Then you just have to peel the mango and cut into thick, bite-sized cubes. Perfect, already the Schnibbelarbeiten are completed.

Now it's time for the stove. Here you first fry onion and garlic in a little coconut oil, then gradually add the remaining ingredients and let the curry bubble until it has a perfectly creamy consistency. Finally, you pick up the mango cube and serve the mango and coconut curry with rice and cilantro to taste, ready.

I hope you will love this recipe!

The mango and coconut curry with chickpeas is:

  • Hearty.
  • Creamy.
  • Kokosnussig.
  • Spiked with fresh mango pieces.
  • Vegan.
  • In 30 minutes on the table.

You tried this recipe? Then let me know! Do not comment, rate or forget your photo on Instagram #kochkarussell to tag. Thank you, dear ones!

To Print

Mango and coconut curry with chickpeas

The mango and coconut curry with chickpeas is vegan, simple and incredibly creamy!

portions: 4 portions

Calories per serving: 432 kcal


  • Rice to taste
  • 1
  • 2
    Garlic cloves
  • 1
  • 1
    coconut oil
  • 400
    chopped tomatoes
  • 250
    coconut milk
  • 1
    Can chickpeas
  • 1 1/2
    Garam Masala
  • 2-3
  • 1
  • salt
    Pepper and chili


  1. Cook rice according to package instructions.

  2. Peel onion and garlic while finely chopping. Peel mango and cut into bite sized cubes.

  3. Heat oil in a large pan. Add garlic and onions and let it turn glassy. Put chopped tomatoes and coconut milk in the pan and simmer for 5 minutes.

  4. Add drained chickpeas and simmer for 10 minutes. Add spices, then simmer for another five minutes and fold in mango cube.

  5. Season with salt, pepper and chili, then serve with rice and fresh cilantro.

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