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!
Video:
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Mango Curry Chickpeas
Ingredients
- ¾ 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 ½ 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
Instructions
- 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 ½ 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.
Video
Notes
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 (½ tsp ground cumin, ⅛ 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
Nutrition
Derek
delicious. I added 2 fresh cayenne peppers for spice while simmering for a little extra spice. next time I think I will add more lemon for some extra acidity to balance the sweet mango. Really good meal.
Vegan Richa Support
yay!
Mitzi
Phenomenally good!!!! A must on our weekly menu from now on! My only substitution was curry leaves in lieu of bay leaves (because I had the former and was out of the latter). Super tasty, filling and easy to make. We all loved it! (Including kids)
Vegan Richa Support
Yay! Love when the kiddos love it, too!
Mangomama
This was delicious! I added bite sized pieces of cooked baby potatoes and some fresh spinach right before serving, topped with cilantro and green onion and served with naan for dipping. Thanks for a great recipe that we will enjoy making again!
Vegan Richa Support
Sounds great; thank you.
Kelly
Made this tonight along with your ALOO PALAK. Both were fantastic!
Vegan Richa Support
Awesome!
Nandini
any alternative for coconut milk in the recipe?
Richa
Oat milk or soy milk or cashew milk
Linda
Love this 😍. I make it often
Vegan Richa Support
thank you Linda ❤️❤️❤️❤️
Claire Panella
I can always count on you for fast great meals. Thank you!
Vegan Richa Support
thanks Claire
Lyn
Loved it , added a chicken breast and cooked the raw chickpeas I had for 2-3hrs!!
My own diy garamasala.tastes delicious. See what my daughter n boarder say soon when I serve it. Yeah
Maddie
I would definitely make sure your mangoes are very ripe, and if they aren’t, probably exclude the vinegar. I had to add a lot of sweetness to take away the bite from the acid. Still turned out pretty good though.
Vegan Richa Support
Ripeness level is a thing!
Becky
I loved this, it was delicious! It took a bit longer than 30 min, but I thought it was worth it. I added spinach. I can think of so many ways you can change this up with different veggies. Thanks for the recipe!
Joshi Abbott
This is delicious!!! My favorite to make especially as a dal with lentils. Should I adjust the cooking times when making 8 or 9 servings? The alphonso mango cans I open are 30 ozs so I try not to waste any. I usually make a lasso the day after but I want to freeze to bring out on a rainy day. Thank you so much and I both your every day and Indian kitchen books.
Sandra
Really enjoyed this meal. Subtle, just enough tang. Didn’t add any sweetener. Will add this on my quick lunch list. Thanks Vegan Richa 👅
Vegan Richa Support
Awesome! I’m so glad this recipe made your list! Thanks for stopping by!
Samantha
I have only recently become vegan, and this was the first recipe i made from scratch. Very easy to make, explained well and so tasty!!
Vegan Richa Support
yay – we have a newbie
Claire
Super good with rice and verges. Made with almond milk.
Marina
One of the best vegan meals I’ve had in forever! So flavorful and amazing! Thank you for sharing!
Vegan Richa Support
That’s great! many thanks 😊
Maneesha
Beautiful recipe!! Perfect for mango season! I made this with some almond milk and cashew cream instead of coconut milk, and I also added in some spinach. Turned out beautifully! Great summer meal! Thanks Richa!
Clair
I’ve made this at least a dozen times. It’s delicious, fairly easy, and an easy dish to throw veggies that need uses up in. It’s the only recipe that cravings for a curry dish like this that I’ve made more than once, because it’s so much less of a pain. I also love that it has chickpeas because it’s nice to mix up my diet from the ton of tofu I usually eat, and they’re cheaper too!
Vegan Richa Support
exactly!! and chickpeas are a great pantry staple too
Kyle Beaudry
How does it turn out that colour without tumeric?
I’m about to make this but reading your list k. Confused to see nontuneric since curry usually contains it.
Richa
“Curry” The western term would contain it yes. Curries from around the world actually dont always use turmeric. They use various spices, herbs, bases, sauces and what not. This is an Indian mango sauce. A nicely ripe mango will add enough color. Indian mangoes are deep yellow-orange, so if you can find a mango puree which is thick puree with darker yellow, the sauce will have that color. You can add turmeric if you wish.
Christine Tate
Divine.
Richa
Thanks!
Sabrina
This recipe was amazing!! I love experimenting with new recipes and yours are easy to follow along. I was worried it would turn greenish as others had mentioned, but it turned out perfect (almost as good as it looked in your pictures!). Thank you so much for sharing this recipe 🙂
Richa
awesome!
Stacy L Mayfield
Made this recipe last night for dinner and it was a huge hit! Just had the leftovers for lunch and it is as amazing today as it was last night! Will def be keeping this one on the weekly menu rotation…Thanks.
Richa
yay!
Vandana
Wow Richa, this dish looks amazing. I definitely need to try it.
Nurp
I love the smell of black cardamom. Is it what you use in this recipe?
Richa
I use green in general when i say cardamom. Black is mentioned as black cardamom. You can use a mix of both for the flavor
Stephanie
This is one of our favorite recipes, we make it almost every week. Thanks Richa! 🙂
Richa
yay!
Elaine
I have made this recipe several time, it is very good. One problem, I cant get my sauce to turn out as yellow as your recipe shows it.
Richa
I use the canned mango puree from the Indian store which uses Kesari mango(it is a deep bright orange puree), so that helps the color. If you see the video, the sauce is somewhat brownish orange. In the photos, with better natural lighting , the orange comes through more. You can add some turmeric and paprika for additional color.
Richa
Yes, that granola is a favorite. There are tons of Indian desserts in the book and the blog. Do try them!
Suhashini
Richa, I appreciate your recipes very much and plan to purchase your book. Tried the sriracha granola (amazing when one is tired of traditional sweet granola) and really want to try your Indian vegan desserts because I am lactose intolerant and my SO has a casein allergy.
I happened to have cooked a big batch of chickpeas and made this recipe with some modifications. I had some frozen mango on hand as well as some coconut cream that comes in solid blocks. I whizzed it together in the vitamix with water instead of using canned mango and coconut milk. Delicious! Thank you for the recipe.
Anne
I made this for dinner tonight and added simple baked tofu and fresh spinach leaves. It smells amazing and my tasting samples are delicious. Can’t wait to serve it with some brown rice and quinoa. This recipe was also fun to make and I combined spices I hadn’t before. I wonder if Richa does anything besides cook and invent recipes:)
Richa
Awesome! haha, nope this is what i do. I dont want to call it a job, coz then deadlines, planning etc all crop up. I like the way i work now with free flowing ideas 🙂
Ellie
Hi Richa,
I love your recipes, especially your curries, and I’m just vegetarian! I love cooking too and thought that maybe sumac would work in a mango curry?
Richa
it might work. Add a little bit and adjust more to preference.
Judy
This was soo goood! Thanks for sharing 🙂 i loved the mango sweetness and cinnamon especially 🙂
One question, on your photo it looks so bright and yellow..mine came out quite brownish… is that due to the cumin (i used powder instead of seeds)…
Kind regards, Judy 🙂
Richa
yes it could be the spices, the pan, browning onions etc. See the video. the sauce is brownish in the video version. I made it again for the photos and the onions were not as brown. Also the photos get enhanced with extra saturation for the web display to look vibrant. That saturates some of the subtle colors.
Jackie
Can this be frozen?
Richa
yes, for upto a month. Freeze in a container that doesnt leave too much air on top. or cover the top of the food with plastic wrap to reduce freezer burn. Reheat and serve. Add in some liquid if needed for consistency while reheating.
Dasha
Loved this curry! It might be the best one I’ve ever had! Thank you so much for this recipe 🙂
Richa
yay!
Sher Shwartz
I made this dish last week with fresh mangoes– just lucked out to get organic , ripe mangoes from my local grocer. Anyway- fantastic flavor. I used Indian chickpeas -chahn I think they are called. Brown, smaller, earthier , and also more fiber-ish than the buff-colored and big American Chickpeas. I roasted eggplant and zucchini for a side and sprinkled turmeric, mace, safflower oil, lime juice along with salt and pepper while these roasted in the oven. Both dishes were served with white basmati rice. I love Vegan Richa’s Indian dishes and cook from her Indian book 1- 3 times weekly.
Richa
Awesome!
Colin H
Same here. Mine started blue but ended up green! :s
Richa
I mention it in the comments that it can happen because of old garlic or other reasons. You can avoid it by mincing the garlic and onion. See a detailed explanation here. https://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html
Colin H
That’s great to know, thanks for the link Richa.
Little bit of chemistry going on there!! 🙂
Andrea Duran
I made this with (very ripe) fresh mangos and it turned green! ???? Any idea why?
Richa
I mention it in the notes of the recipe ” Onion garlic mixture sometimes turns green depending on the pan, age of the onion and garlic and other factors. The mix is totally edible, the curry will just look grey brown in the end.”
Richa
See a detailed explanation here. You can avoid it by mincing the garlic and onion https://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html
Andrea Duran
Interesting, thanks! I’ll keep that in mind next time. Still tasted yummy, just not as pretty as yours.
Franziska
I made this just now and it tastes so great! Of course you have to adjust the taste at the end to your liking, I added juice of half a lemon, some curcuma…the only thing I couldn’t reach is that nice orange color ???? How did you achieve that?
Richa
I used canned puree. That is usually a deep orange color (see video), so it makes the whole sauce orangey. Also see video for the real time color when the sauce is simmering, it isnt as pronounced as in the pictures. its light brown orange. You can add some turmeric for additional yellow orange.
Joanna
I just made this for dinner tonight and it was amazing! Topping it with chopped cilantro and some cubed fresh mango really makes the dish too.
Richa
yay!!
Emily
Made this twice already! So good. I add some extra cayenne in the end.
Richa
Awesome!
Angela Mendel
Compared to many other recipes I’ve made from your list this one was a big disappointment.
So many ingredients and not any umph. Tofu got lost in sauce.
Richa
hmm I am not sure what happened. Maybe something overshadowed the flavor? onion, mango, old spices? Add more of the ground spices and garam masala ? the flavor also generally gets stronger after chilling for a few hours as the whole spices keep infusing flavor.
Joanna
This is perfect for summer time dinner thank you Richa
Richa
Thanks!
Jamie Bevia @ Lettuce Eat Veggies
What an amazing flavor combo! This is definitely on my list of plates to try 🙂
Lisa
I do not have coconut milk. I do have Spectrum Organic virgin coconut Oil (can I incorporate that in some way to get the coconut taste. Or can I use almond milk in place of coconut?
Thank you.
Richa
yes you can use other non dairy milk such as almond milk or soy milk
Elisa Heyrman
Absolutely delicious, as always. Bursting in flavour!
One blended mango was just enough for the puree.
Thank you for all the delicious meals on your website and in your everyday cooking book!
Vegan Richa Support
perfect – thank you – so glad you like them both
sands
Can this be made without coconut milk?
Richa
yes you can use almond milk or water.
ANA DOMINGUEZ MADUEÑO
Looks Yummy, but it seems there’s something wrong with the firts instructions.
Richa
Thanks! I changed it to be clearer.
Maria Rosa
Un piatto squisitoo
Ayaka
Could probably use pureed mango for infants??
Richa
I havent tried that. Is it sweet and ripe?
Ayaka
Maybe not as sweet as baby food tend to taste bland. I just thought would be convenient because you can just get it for making this recipe once. But I should probably buy a real mango or get those bottled purees ????
Richa
you can try it. add some sugar to taste to balance.