Classic mango curry now gets even better with chickpeas in vegan and gluten-free style! This awesome Indian dish is ready in 30 minutes and it’s sweet and lightly spicy. It has a lot of real Indian flavour. It can be served with rice, papadams or naan!
Indian curries are always my go dishes when I crave comfort, filling, and hearty meal with a little bit of spiciness. There are so many types of vegan curries, it’s so hard to choose just one! Don’t you think so??
But this mango chickpea curry is truly one of the best I have made so far! The combination of a sweet ripe mango purée with Indian spices and chickpeas is so outstanding. Yum!
Chickpea is such a versatile vegan food. It can be literally added to anything you want. Do you like hummus? Then try this 5-Minute Spicy Avocado Hummus made of canned chickpeas. Mashed chickpeas can be converted to Vegan Tuna Salad that feels like real tuna! Or do you prefer thick flavourful soups? The try this Spicy Lentil And Chickpea Soup or Carrot Soup With Roasted Chickpeas. Another option is to add chickpeas in salads like in this recipe for Festive Salad With Chickpeas And Oranges.
If you look for more curry recipes, you might want to try Creamy Vegan Cauliflower Dhal, Black Bean Curry or Easy Coconut Curry Soup.
I have to admin that it was my boyfriend who made this mango chickpea curry. He always buys the best mangos that are just ripe enough, juicy, sweet, and huge. And I know this mango chickpea curry is one of his very favourite recipes. And he knows the best how to cook with mangos.
Before I met my boyfriend I thought that mangos are used exclusively for sweet dishes, such as popsicles or raw mango slices. He totally changed my mind I have to say!
If you look for a real heartly, comfort meal that you don’t have to spend a half day on, this mango chickpea curry is going to become your new favourite dish! You will need 30 or less than 30 minutes to make it. No joke!
What do you need to make this mango chickpea curry?
- Spices: mustard seeds, Garam Masala, cumin seeds, bay leaves. Don’t forget to remove bay leaves before serving the curry. You really don’ want to chew them and find them in your meal!
- onion (yellow or red), garlic cloves or garlic paste, ginger paste. The garlic and ginger paste is basically minced garlic and ginger. As both of them are frequently used in vegan cooking and especially in Indian cuisine, I highly recommend buying a big jar (up to 1 or 2 kg, you will thank me later) rather than buying a small amount every time.
- mangos. Make sure you use ripe mangos as they are the sweetest and very juicy like that.
- coconut milk
- rice wine vinegar. If you don’t have or can’t get rice wine vinegar, use apple cider vinegar or classic white vinegar instead.
- maple syrup or brown rice syrup. If you don’t have any of these, use classic raw brown sugar instead.
- Chickpeas in a can
- pepper, salt
Serving options
I like to serve my mango chickpea curry with long-grain or brown rice. Usually, I cook 1 cup for 2-3 people.
If you don’t feel like eating curry with rice, I also like papadams (sometimes spelled puppodums, pappadams or papadums). They are crispy, gluten-free, and can be bought ready to eat. You only have to microwave them. In supermarkets or Indian shops you can see different kinds, such as garlic papadams, spicy papadams, plain papadams…
The last option is to serve the mango curry with naan which is basically an Indian version of bread. Click here to get the recipe. Naans are usually not gluten-free.
Mango Chickpea Curry
Equipment
- Food Processor
Ingredients
- 1 red or yellow onion chopped
- 3 cloves garlic minced
- 1 tbsp ginger paste
- 1 small red chilli pepper
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 1 tsp Garam Masala
- 1/2 tsp cumin seeds
- 2 bay leaves
- 2 ripe large mangos
- 1 can coconut milk
- 1 tbsp rice wine vinegar 1)
- 1 tbsp maple or rice malt syrup 2)
- 1 can chickpeas rinsed and drained
- 1/4 tsp cracked black pepper
- 1/2 tsp salt
- Coriander leaves for garnish
To serve with:
- 1 cup long-grain rice cooked
- Papadams
- Naans
Instructions
- Place the onion, garlic, ginger, and chilli pepper in a food processor and process until smooth.
- Heat oil in a saucepan and add the blended paste. Cook for 2 minutes, then add all the spices and bay leaves. Cook for additional 3 minutes.
- Cut the mangos in half, removed the stone and scoop out the flesh. Place it in the blender and blend until it's smooth. Add the mango purée to the saucepan with the garlic paste. Stir to combine. Cook for 5 minutes.
- Now add coconut milk, maple or rice malt syrup, and rice vinegar. Stir and cook for 10 minutes over medium heat. Stir occassionally.
- As the last, add chickpeas. Lower the heat and cook for 5 minutes. Taste and add salt and pepper according to your preferred taste. Remove the bay leaves.
- Divide the curry between two to three plates. Garnish with fresh coriander leaves. Serve with cooked rice, papadams or naans (gluten-free if you wish).
Notes
Nutrition
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.