Mango Chickpea Curry

Votes: 41
Rating: 3.85
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In addition to chickpeas, tomatoes and wok vegetables, this classic curry variety also contains mango, which gives the dish a sweet twist. In addition, curry pasta and coconut milk are used to flavour the curry. The curry is therefore quite easy to prepare and can be ready to eat in no time!



250 gbrown rice or whole wheat couscous
1 tbspoil
1 onion diced
3 tbspmild curry paste
600 gAsian wok vegetable mix
1 large can(s)chickpeas (or two small cans) ~500g drained
1 can(s)diced tomatoes
100 mlcoconut milk
1 mango
salt & pepper to taste
1 handful(s)coriander leaves fresh

instructions10 min

  1. 1

    Prepare the couscous or rice according to the instructions on the package.

  2. 2

    Heat up oil in a pan and fry the onion for about 2 minutes

  3. 3

    Add the curry past and mix well

  4. 4

    Add the veggies, chickpeas, tomatoes and coconut milk. Mix everything in and let it cook for about 10 minutes

  5. 5

    While its cooking, slice the mango and cut it in to cubes and add it in during the last 3 minutes

  6. 6

    Add salt and pepper to taste

  7. 7

    Done! Serve with the couscous and rice and garnish coriander leaves

Recipe notes

Tip#1: If you can't get your hands on a fresh ripe mango, you can also use mango chutney. Tip#2: If you want to really bring out the coconut-y taste of the dish, add coconut shavings as a garnish.

IngredientsAsian wok vegetable mix, brown rice, chickpeas, coconut milk, coriander leaves, diced tomatoes, mango, mild curry paste, oil, onion, salt & pepper
Coursemain course
CuisinesFusion, Indian
Special Dietsno added sugar, nut-free, soya-free
Difficultylevel 2 (average)
Cooking time15-30 minutes
Seasonautumn, spring, summer, winter
Number ingredients10-15 ingredients
Tastesavory, spicy
Preparation methodcooking, frying
Type of dishcurry
Otherssupermarket friendly

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