Mango Curry Chickpeas
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3
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Calories
212 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Mango Curry Chickpeas
Description
The Mango Curry Chickpeas recipe starts with a blended mixture of red onion, ginger, and garlic, cooked alongside cumin seeds, bay leaf, and cloves to build depth. Ground cinnamon, garam masala, and cayenne pepper add warmth and mild heat. Coconut milk and mango pulp bring creaminess and natural sweetness, melding into a thick, flavorful curry sauce as it's simmered with chickpeas. The result is a thick, smooth curry with a balance of spice and tropical fruitiness enhanced by aromatic whole and ground spices.
The curry works well served as a standalone vegetarian dish or alongside rice or flatbread to complement the creamy sauce and spiced chickpeas. This curry offers a comforting, exotic flavor profile without overwhelming heat, suitable for those seeking a flavorful vegetarian main with tropical notes.
Variations include adding spinach in the last minutes of cooking or substituting some chickpeas with lentils or other beans. To maintain the sauce’s consistency and avoid a raw onion taste, cook the onion puree until dry and fragrant. Using canned mango pulp or fresh ripe mango puree both work to provide the distinctive mango flavor.
Ingredients
- 3/4 cup onion heaped, red, chopped
- 1 inch ginger knob
- 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon safflower oil or other neutral oil
- ¼ teaspoon cumin seeds
- 1 bay leaf
- 3 cloves
- ¼ teaspoon ground cinnamon
- ½ teaspoon garam masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper, or more
- ¼ teaspoon cayenne pepper or more
- 1¼ cups coconut milk canned or culinary
- ¾ cup mango pulp unsweetened or lightly sweetened canned, ripe, or puree
- ½ teaspoon salt depends on if the chickpeas are salted, or more
- 1.5 cups chickpeas drained if canned, cooked
- 1 tsp apple cider vinegar optional
- cayenne pepper Garam Masala, chopped cilantro, for garnish, generous dash
Instructions
- In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds change color. Add bay leaves, and cloves and cook until the bay leaf changes color.
- Add the pureed onion and cook until the onion mixture is dry and does not smell raw (if you dont cook the onion long enough the sauce will taste oniony in the end). Stir occasionally to avoid sticking, 8 to 10 minutes (Cook time will be shorter with minced onion etc vs pureed.). Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango pulp, salt, and mix well.
- Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tang, add 1/2 tsp sugar or maple for sweetness if the mango was not sweet enough. Add a dash of black pepper. At this point you can fold in some baby greens. For creamier, fold in some vegan cream (cashew cream, soy cream etc).
- Remove the Bay leaf and discard. If you can find the whole cloves, fish them out and discard. Garnish with cilantro and a good dash of garam masala and cayenne and serve hot over rice with roasted vegetables, or with flatbread. You can also add some cubed ripe mango as garnish.
Notes
- Add fresh spinach during the final 5 minutes of cooking to incorporate greens and vary texture.
- Replace some or all chickpeas with lentils, lentil balls, kofta balls, or other beans for different protein textures.
- To substitute whole spices like cumin seeds and cloves, use ½ teaspoon ground cumin and 1/8 teaspoon ground cloves added with the garam masala.
- If the blended onion and garlic mixture turns green due to pan or ingredient factors, it is safe to use, though the curry will appear grey-brown.
- Make mango puree by blending peeled ripe mango cubes with a few tablespoons of water until smooth for a fresh alternative to canned pulp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Sodium | 697mg | 29% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 24.2mg | 27% |
| Calcium | 41mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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