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Curried Mango & Chickpea Pot Recipe

Curried Mango & Chickpea Pot Recipe

Photos of Curried Mango & Chickpea Pot Recipe

How To Make Curried Mango & Chickpea Pot

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 ripe mangos, peeled and diced
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant.

  2. Add the curry powder, turmeric, and cumin to the pot and stir well to coat the onions and garlic. Cook for an additional 2 minutes to toast the spices.

  3. Add the chickpeas and diced mango to the pot and stir to combine. Pour in the coconut milk and bring the mixture to a simmer.

  4. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld together.

  5. Season with salt and pepper to taste. If desired, use a fork to mash some of the chickpeas and mango to thicken the curry.

  6. Serve the curried mango and chickpea pot over rice or with naan bread. Garnish with fresh cilantro.


  • Calories : 256kcal
  • Total Fat : 9g
  • Saturated Fat : 6g
  • Cholesterol : 0mg
  • Sodium : 399mg
  • Total Carbohydrates : 40g
  • Dietary Fiber : 10g
  • Sugar : 18g
  • Protein : 6g
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