Vegan Mango Chickpea Curry Recipe For A Summer Meal

If there’s one thing that the world is learning, it’s that vegan doesn’t have to mean boring and this Mango Chickpea Curry is the perfect example. It pairs one of India’s most humble ingredients, chickpeas with the king of fruits in an unlikely but magical savoury combination that’s easy to make and delicious to eat. 

First things first, let's talk about the benefits. As a vegan dish, this curry is packed with plant-based protein and fibre, making it both filling and nutritious. Chickpeas, the star ingredient of this curry, are an excellent source of protein and are also loaded with vitamins and minerals like folate, iron, and zinc. Mango, on the other hand, adds a touch of sweetness and a whole lot of vitamin C to the mix. Plus, the combination of spices used in this dish – think cumin, turmeric, and coriander – not only add flavour but also have anti-inflammatory and antioxidant properties.

The first thing you'll notice when you take a bite of this curry is the sweetness of the mango. It's a subtle sweetness, not overpowering, but it's there, lingering in the background. Then, you'll get hit with a burst of spices – the cumin, the turmeric, the coriander – each one distinct, yet working together in harmony. And finally, there are the chickpeas, soft and buttery, soaking up all those delicious flavours.

This curry is best served with rice and maybe a side of naan. And don't be afraid to garnish with some fresh coriander or a squeeze of lime juice for a little extra kick.

Video Credits: The Skinny Noodles/YouTube


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • ½ cup water or vegetable broth
  • 1 mango, peeled and diced
  • Salt and pepper, to taste
  • Fresh coriander, for garnish
  • Cooked basmati rice, for serving


  • In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  • Add the minced garlic and cook for another 30 seconds, until fragrant.
  • Add the cumin, turmeric, coriander, and cayenne pepper, and cook for another minute, stirring constantly.
  • Add the chickpeas, diced tomatoes, and vegetable broth to the pan. Stir to combine and bring to a simmer.
  • Cover the pan and let the curry simmer for 10-15 minutes, until the sauce has thickened slightly.
  • Add the diced mango to the pan and stir to combine. Cook for another 5 minutes, until the mango has softened.
  • Season the curry with salt and pepper to taste.
  • Serve the curry over a bed of cooked basmati rice and garnish with fresh coriander.