Vegan Mango Coconut Curry (Printer View)

A creamy blend of mango, coconut, and chickpeas simmered with spices, served over soft rice.

# What You'll Need:

→ Rice

01 - 1 cup basmati or jasmine rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Curry

04 - 1 tablespoon coconut oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, grated
08 - 1 red bell pepper, diced
09 - 1 1/2 cups ripe mango, diced
10 - 1 can chickpeas (15 ounces), drained and rinsed
11 - 1 can full-fat coconut milk (13.5 ounces)
12 - 2 tablespoons curry powder
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon lime juice
17 - 1 tablespoon maple syrup or agave (optional)
18 - 1/4 cup fresh cilantro, chopped

# Method Steps:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 2 to 3 minutes until translucent.
03 - Add garlic, ginger, and bell pepper. Cook for another 2 minutes, stirring frequently.
04 - Stir in mango, chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix well.
05 - Bring to a gentle simmer and cook for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
06 - Stir in lime juice and maple syrup if using. Taste and adjust seasoning as needed.
07 - Serve curry over rice and garnish with fresh cilantro.

# Expert Advice:

01 -
  • Twenty minutes flat: From chopping to plating, this actually delivers on the promise of a weeknight dinner that doesn't feel rushed.
  • The mango makes it sing: That natural sweetness cuts through the spices in a way that feels elegant but still approachable.
  • Protein that sticks with you: Chickpeas are quietly the most satisfying legume, and nobody will miss the meat.
  • One pot energy: Well, mostly one pot—the rice simmers separately but your curry comes together in a single skillet.
02 -
  • Don't skip draining the chickpeas: I learned this the hard way when my first batch turned out cloudy and watery instead of that silky, luxurious sauce I was aiming for.
  • Mango ripeness matters: Under-ripe mango stays grainy and bitter, while over-ripe falls apart into mush—aim for that sweet spot where it yields to gentle pressure.
  • The lime juice arrival is crucial: Adding it at the very end instead of earlier keeps it bright and punchy rather than letting it disappear into the heat.
03 -
  • Keep your mise en place ready: Because this moves quickly, have everything chopped and measured before you turn on the heat—it's the difference between flowing smoothly and scrambling.
  • Use frozen mango if fresh isn't perfect: It's picked at peak ripeness and thawed frozen mango tastes better than underripe fresh mango every single time.
  • The rice will hold for a few minutes covered off the heat: So if your curry is running slow, don't stress—just keep that rice pot covered and it'll stay warm and fluffy.
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