Servings
Font
Back
Mango Curry Chickpeas
5 from 102 votes

Mango Curry Chickpeas

Mango Curry Chickpeas blends smooth pureed onion, ginger, and garlic with warm spices like cumin seeds, bay leaf, cloves, cinnamon, garam masala, and cayenne. Coconut milk and mango pulp create a creamy, fruity sauce that thickens as it simmers with chickpeas, offering a mildly spicy and subtly sweet curry. The dish balances aromatic spices and tropical sweetness with tender chickpeas in a rich sauce ideal for a comforting meal.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3
Calories: 212 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 212

% 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.