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5 from 7 votes

Mango chickpea curry

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 3
Author: Becca Heyes


  • 1 ripe mango
  • 1 mild red chilli, seeds removed
  • Small handful fresh coriander (cilantro)
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 1 tbsp oil
  • 1 onion, finely diced
  • 1 carrot, diced
  • 1 yellow bell pepper, diced
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tbsp tomato puree
  • Salt
  • Black pepper
  • Rice and / or naan bread, to serve (optional)


  • 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.