Chickpea Mango Curry: Sweet Heat You Cannot Resist
This Chickpea Mango Curry is a delicious harmony of sweet and spicy flavors that we can’t get enough of. The ripe mangoes add a burst of freshness to the hearty chickpeas, making it a unique and satisfying dish. It’s simple to prepare and always full of flavor.
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This Chickpea Mango Curry is one of my favorite dishes to make when I want something vibrant and flavorful. The sweet mangoes blend beautifully with the warmth of the curry spices, and the tender chickpeas add a hearty texture that makes this dish so satisfying.
I love how easy it is to prepare, with simple ingredients that come together quickly for a delicious meal. I usually serve this curry with steamed rice or warm naan, but it also pairs well with a fresh salad or spiced vegetables on the side. This dish always hits the spot with its bold flavors and comforting feel.
Ingredients
Chickpeas: I use canned chickpeas for convenience or cook dried chickpeas from scratch for a richer flavor and better texture. If using dried chickpeas, soak them overnight and cook them until tender for the best results.
Mango Purée: I use store-bought mango purée for convenience and consistent sweetness. However, you can blend ripe mangoes at home to make your own purée.
Aromatics: Onions, garlic, and ginger form the base of this curry, adding depth and complexity to the dish.
Spices: The blend of curry powder, ground cumin, and cayenne pepper provides a balanced mix of warmth and heat. Adjust the cayenne according to your spice preference.
Diced Tomatoes: Tomatoes add a tangy base that contrasts nicely with the sweetness of the mango.
Coconut Milk: This adds a creamy richness to the curry. Use full-fat coconut milk for a luxurious texture and flavor, but light coconut milk can be used if you prefer a lighter option.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil and add chopped onions. Sauté until golden brown. Add minced garlic and grated ginger, cooking for another minute.
Step 2: Add diced tomatoes, curry powder, ground cumin, cayenne, and salt. Let it simmer for about 5 minutes.
Step 3: Add the chickpeas and mango purée. Cook for 2-3 minutes.
Step 4: Next, reduce the heat to low and add the coconut milk.
Step 5: Let it simmer for another 10 minutes until the curry thickens slightly.
Expert Tips
- For a richer and creamier texture, use full-fat coconut milk. It will provide a more luxurious mouthfeel and complement the sweetness of the mango.
- If the curry becomes too thick during cooking, add a little water or vegetable broth to reach your desired consistency. If it’s too thin, simmer it longer to reduce and thicken.
- Store it in the refrigerator for up to 3-4 days and freeze for up to 2 months.
Serving Suggestions
Serve this Chickpea Mango Curry over steamed basmati for a classic pairing, or enjoy it with warm naan or roti to scoop up the flavorful sauce. For a lighter option, try it over cooked quinoa or alongside a fresh cucumber and tomato salad.
Complement the meal with roasted vegetables, or include the curry as part of a diverse thali with dal, pickles, and yogurt for a well-rounded feast.
More Chickpea Recipes
- Cozy up with a bowl of this creamy Chickpea Sweet Potato Curry. Made with coconut milk and packed with spinach, it’s the ultimate comfort food. Perfect for busy (or lazy) evenings.
- Enjoy a lighter option with this refreshing Chickpea Salad Sandwich. Made with crisp vegetables, creamy chickpeas, and a zesty dressing, it’s a perfect choice for a quick meal on the go.
- Dive into the aromatic flavors of our Marry Me Chickpeas. Infused with a blend of exotic spices and herbs, this creamy dish will transport your taste buds to a culinary adventure.
If you tried this Chickpea Mango Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Large pot
Ingredients
- 2 15 oz can chickpeas or cook dried chickpeas from scratch and use 3 cups
- 1 cup mango purée
- 2 tablespoons oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½-¾ teaspoon cayenne adjust as per taste
- 1 14 oz can diced tomatoes
- 1 14 oz can coconut milk
- 1 teaspoon salt adjust as per taste
- 2 tablespoons cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Add diced tomatoes, curry powder, ground cumin, cayenne, and salt. Let it simmer for about 5 minutes.
- Add the chickpeas and mango purée. Cook for 2-3 minutes. Next, reduce the heat to low and add the coconut milk. Let it simmer for another 10 minutes until the curry thickens slightly.
- Turn off the heat. Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For a richer and creamier texture, use full-fat coconut milk. It will provide a more luxurious mouthfeel and complement the sweetness of the mango.
- If the curry becomes too thick during cooking, add a little water or vegetable broth to reach your desired consistency. If it’s too thin, simmer it longer to reduce and thicken.
- Store it in the refrigerator for up to 3-4 days and freeze for up to 2 months.
