Vegan Mango Coconut Curry (Printable Version)

Creamy coconut curry with mango, chickpeas, and spices served over fluffy rice, easy and vibrant.

# 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 (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 fresh lime juice
17 - 1 tablespoon maple syrup or agave syrup, optional
18 - 1/4 cup fresh cilantro, chopped for garnish

# How to Make It:

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 chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Add minced garlic, grated ginger, and diced bell pepper. Cook for 2 minutes, stirring frequently.
04 - Stir in diced mango, drained chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix well to combine.
05 - Bring to a gentle simmer and cook for 6 to 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 as needed.
07 - Serve curry over fluffy rice. Garnish with fresh chopped cilantro.

# Expert Advice:

01 -
  • Ready in just 20 minutes from start to finish.
  • Completely vegan and naturally gluten-free.
  • Features a unique and addictive balance of sweet and savory notes.
02 -
  • Use a large skillet or sauté pan to allow the sauce to reduce evenly.
  • Fresh lime juice is essential to balance the sweetness of the mango and maple syrup.
  • Ensure the rice stands covered for 5 minutes after cooking for the fluffiest results.
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