Easy 1 pot Mango Curry Chickpeas. This Mango Curry is creamy, mangoey and perfect when paired with chickpeas, vegetables or baked tofu. Easy and so flavorful. Vegan Gluten-free Soy-free Nut-free Recipe.
Mango Curry with Tofu from my first Book has been one of the popular dishes that gets made again and again. I see it many times on Instagram. This is a lightly adapted version of that mango curry. This easy onion, spice and mango curry is simmered with chickpeas and served over rice, grains or with flatbread.
I use canned mango puree from the Indian store for curries as very ripe mangoes can be hard to come by.. The raw-ish or sour-ish flavor might affect the overall flavor balance. Right now with approaching Summer, certain types of mangoes are pretty ripe and they do well in this recipe. Use chickpeas, veggies, baked tofu (use mango curry tofu recipe instead), lentils, lentil balls, kofta balls or other beans in this sauce.
Make this super quick and easy curry. And serve it over rice/quinoa, make a bowl with roasted veggies, fill up tacos for a summery fusion meal. Garnish the tacos with cilantro chopped red onion, chopped tomato. Loads of flavor and all the pleasing notes of sweet, savory, mango, chickpeas and creamy!
More quick curries from the blog. And a bunch more in my book.
- Butter Tofu – Tofu Butter masala curry
- Mushroom Matar Masala
- Bombay Potato and Peas
- Tofu Pasanda
- Tofu Matar Masala
- Tofu in Spinach Curry – Saag Tofu
- Vegetable Jalfrezi – Veggies in smoky tangy curry
Troubleshoot: The sauce depends on many factors to come out just right. Well roasted onion puree (else the sauce will taste of raw onion), fresh garam masala and other spices(garam masala depending on the brand can be very mild or very pungent, adjust to preference) and simmering for long enough. The recipe also uses whole spices, so the flavor gets stronger the next day.
If you make this recipe, do let me know how it turned out. Also do tag me on Instagram!
Mango Curry Chickpeas
- 3/4 cup (105 g) chopped red onion heaped
- 1 inch knob of ginger
- 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon safflower or other neutral oil
- ¼ teaspoon (0.25 teaspoon) cumin seeds
- 1 bay leaf
- 3 cloves
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ½ teaspoon (0.5 teaspoon) or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
- ¼ teaspoon (0.25 teaspoon) or more cayenne
- 1¼ cups (282.5 ml) canned or culinary coconut milk
- ¾ cup (177 g) ripe mango pulp or puree unsweetened or lightly sweetened canned
- ½ teaspoon (0.5 teaspoon) or more salt depends on if the chickpeas are salted
- 1.5 cups (246 g) cooked chickpeas drained if canned
- 1 tsp apple cider vinegar optional
- Generous dash of cayenne Garam Masala, chopped cilantro, for garnish
- 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.
Fold in spinach in the last 5 minutes.
Use a cup of vegetables and a cup of chickpeas, instead of all chickpeas.
Use lentils, lentil balls, kofta balls or other beans. For Tofu, use Mango Curry Tofu recipe that adds spice to the tofu. To sub whole spices (cumin seeds/whole cloves) Use ground spices (1/2 tsp ground cumin, 1/8 tsp ground cloves) and add them to the pan when you add garam masala. Onion garlic mixture sometimes turns green depending on the pan, age of the onion and garlic and other factors. The mix is edible, the curry will just look grey brown in the end.
To make mango puree from ripe mango. Peel and cube a very ripe mango. Blend with a few tbsp of water until it is a smooth puree. Nutritional values based on one serving