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    Home » Recipes » Vegetarian Dinner Recipes

    Mar 18, 2017 · Modified: Feb 27, 2019 by Becca Heyes · This post may contain affiliate links · 24 Comments

    Mango chickpea curry

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    Total time: 25 minutes
    Servings: 3
    5 from 9 votes
    Jump to Recipe Rate this Recipe
    Mango chickpea curry - this easy vegan curry has fresh mango blended right into the sauce, which gives a beautiful fruity sweetness! Vegetarian, vegan, gluten-free.

    We've finally installed our new dishwasher! Hurrah! We've only had it for a few days, and it has genuinely changed my life already. Cooking new recipes every day, I create a lot of dirty dishes, and it's so nice to be able to throw them straight in the dishwasher rather than letting them pile up by the sink. My kitchen instantly feels tidier, which instantly makes me less stressed. So yay for machines! When the robots take over the world I will happily hand them my dirty dishes.

    My dishwasher really has nothing to do with this mango chickpea curry, but I was too excited not to share. I tried to find some link between curry and dishes, failed, and in the end decided to just shoehorn it in anyway. So, changing the subject entirely... mango chickpea curry!

    Mango chickpea curry - this easy vegan curry has fresh mango blended right into the sauce, which gives a beautiful fruity sweetness! Vegetarian, vegan, gluten-free.

    I realised it had been about 2 years since I'd shared a chickpea curry recipe, and since a good chickpea curry should surely be a regular feature in any vegetarian's meal plan, I thought it was about time I shared a new one. This mango chickpea curry is rich and slightly sweet, with a nice kick.

    My original plan for this curry was to use a dollop of mango chutney for sweetness. But in the end, I decided that using fresh mango would not only be much healthier, but it would also mean that I could nibble the last few morsels of mango flesh off the stone while it was simmering, which is always fun. So fresh mango it is. An entire mango (well, maybe 90% of a mango, after I'd had a nibble) is blended right into the sauce of this chickpea curry, which makes it extra fruity and juicy. You'd think an entire mango would make the sauce overly sweet, but actually the end result is surprisingly subtle - just enough to give a lovely flavour without making your curry feel like dessert (nobody wants that). Along with some red chilli, coriander and tomatoes, it makes an easy but really tasty curry sauce.

    Mango chickpea curry - this easy vegan curry has fresh mango blended right into the sauce, which gives a beautiful fruity sweetness! Vegetarian, vegan, gluten-free.

    As usual, feel free to use whatever vegetables you have on hand for your mango chickpea curry. I milked the orange theme, with a carrot and a yellow pepper, but anything will do. I really like recipes where you can just throw in whatever veggies you fancy - because if I can't be bothered to go to the shops just to make a simple curry for dinner, I'm guessing you can't either.

    Be lazy and enjoy!

    Mango chickpea curry - this easy vegan curry has fresh mango blended right into the sauce, which gives a beautiful fruity sweetness! Vegetarian, vegan, gluten-free.

    Mango chickpea curry

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 9 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 3
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 ripe mango
    • 1 mild red chilli, seeds removed
    • Small handful fresh coriander (cilantro)
    • 400 g tinned tomatoes (~ 1 ⅓ cups)
    • 1 tablespoon oil
    • 1 onion, finely diced
    • 1 carrot, diced
    • 1 yellow bell pepper, diced
    • 400 g tin chickpeas, drained (240g, or ~ 1 ¼ cups, when drained)
    • 2 teaspoon curry powder
    • 1 teaspoon garam masala
    • 1 tablespoon tomato puree
    • Salt
    • Black pepper
    • Rice and / or naan bread, to serve (optional)

    Instructions

    • Add the flesh of the mango to a food processor, along with the deseeded red chilli and fresh coriander. Blitz well. Add the tin of tomatoes, and blitz again until relatively smooth (a few remaining lumps are fine).
    • Meanwhile, heat the oil in a large frying pan or wok, and add the onion, carrot and yellow pepper. Cook over a medium heat for a few minutes, until fairly soft. Add the drained chickpeas and the mango sauce, along with the curry powder, garam masala, tomato puree, and plenty of salt and pepper. Mix well, and bring to a simmer. Cook for around 10 minutes, until the vegetables are cooked to your liking and the sauce has thickened.
    • Serve with rice and / or naan bread, if desired.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Prefer a saucier curry? This easy Sri Lankan curry is one of my absolute favourites:

    Easy Sri Lankan curry with toasted cashews

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    Comments

    1. Holly Hooper says

      November 06, 2021 at 3:18 pm

      This is an awesome easy fall dinner! I love the contrasting textures and flavors.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 09, 2021 at 8:40 am

        Thanks Holly, glad you enjoy it :)

        Reply
    2. Jane says

      December 13, 2017 at 6:22 pm

      wow...this is super duper delicious...i tried this and everything was so perfect...loved the taste and aroma :)5 stars

      Reply
    3. Sharon @ Bit of the Good Stuff says

      March 25, 2017 at 12:35 pm

      I love that sunshine orange vibe going in this curry! I always add mango to my Caribbean curries but I've never tried it in an Indian dish. I'll definitely have to give it a try. Your recipe looks just perfect for an easy week night dinner. Quick to prepare AND cheap. Brilliant!

      Reply
      • Becca @ Amuse Your Bouche says

        March 30, 2017 at 12:05 pm

        I don't know how Indian this curry really is, it's certainly not authentically anything, just my own creation haha. But it works well, whatever it is :D

        Reply
    4. Leigh-Ann says

      March 25, 2017 at 2:23 am

      I can't wait to make this! Thank you!

      Reply
    5. Liv says

      March 24, 2017 at 1:19 pm

      OH wow this looks freaken amazing!!! I just love mango this recipe is the perfect sweet and savoury! I will defiantly make this.!!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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