Vegan Mango Coconut Curry (Print)

A creamy mango and coconut dish featuring chickpeas and spices served with fluffy rice.

# Components:

→ 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 - 1.5 cups ripe mango, diced
10 - 1 can (15 ounces) chickpeas, drained and rinsed
11 - 1 can (13.5 ounces) full-fat coconut milk
12 - 2 tablespoons curry powder
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon lime juice
17 - 1 tablespoon maple syrup or agave nectar
18 - 1/4 cup fresh cilantro, chopped for garnish

# Directions:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 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 chopped onion and sauté for 2-3 minutes until translucent.
03 - Add minced garlic, grated ginger, and diced bell pepper to the skillet. Cook for another 2 minutes, stirring frequently.
04 - Stir in diced mango, drained chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix thoroughly to combine all ingredients.
05 - Bring the mixture to a gentle simmer and cook for 6-8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
06 - Stir in lime juice and maple syrup if using. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Divide cooked rice among serving bowls and top with curry. Garnish generously with fresh cilantro.

# Expert Advice:

01 -
  • It's genuinely quick: No cheating on the timing—this really comes together in twenty minutes, even if you're chopping as you go.
  • The flavor balance feels like magic: Sweet mango, creamy coconut, and warm spices create something that tastes way more complex than the ingredient list suggests.
  • Chickpeas make it satisfying: Protein-packed enough to feel like a real meal, but light enough that you won't feel weighed down afterward.
02 -
  • Full-fat coconut milk is essential: I learned this the hard way when I tried the light version—the sauce becomes watery and the dish loses its luxurious feel.
  • Fresh ginger makes the difference: Powdered ginger will work in a pinch, but fresh ginger adds a brightness that makes this curry feel alive instead of just spiced.
03 -
  • Taste as you go: Every curry powder brand has its own personality, so taste the sauce before serving and adjust the spices to your preference—this takes thirty seconds and makes all the difference.
  • Don't skip the lime juice: It's the final piece that brings all the flavors into focus; without it, the curry feels flat even if everything else is perfect.
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