Mango Coconut Chickpea Curry

This mango coconut chickpea curry is flavorful, creamy and vibrant. Perfect for those looking for a mild, sweet curry and only requires simple ingredients.

Bowl of coconut mango chickpea curry paired with rice and topped with spring onion.

Curries are beautiful. I acknowledge that making curries is a process. It involves an understanding of complex spices, flavor balance, and time. And there is just so much variety! Curries have evolved and spread widely and it’s amazing to see all the wonderful adaptations that have resulted because of it. Each variation I have fallen in love with, but probably my favorites are ones that are on the sweeter side and especially creamy. This mango coconut chickpea curry fits all these categories and primarily gets it’s sweetness from the mango and coconut mixed in.

Cauliflower added to curry spices, onions and garlic and ginger.

Key Ingredients

  • Mango: Helps to provide a mild sweetness without adding sugar.
  • Full Fat Coconut: Provides creaminess and helps to absorb many valuable fat soluble nutrients from the dish.
  • Curry Powder: Opt for good quality curry powder blends. Highly recommend that if you have access to an Indian grocery store to try purchasing the curry powders there. Cheaper and much better flavor then you will often find in grocery stores.
  • Garam Masalsa: A blend of spices that help emphasize the aromatic, sweet and warming qualities of a dish.
  • Garlic and Ginger: More aromatic spices that provide more warmth and flavor.
  • Lime: A little acid to help balance the sweetness.
  • Chickpeas: Makes this dish hearty and offers plant based protein, iron and fiber.
Coconut milk added to curried chickpea mixture.

How to make mango coconut chickpea curry

  1. Focus on your aromatics. Saute your onion, layer in more aromatics in the form of ginger and garlic. Saute and layer in your spices. While I’ve made this recipe oil free, you will get a bump in flavor if you saute your spices in oil first as the oils amplify the potency of the spices.
  2. Build in the body of your meal. Fold in your chickpeas, vegetables and coconut milk. The fat from the coconut milk will thicken as the curry cooks.
  3. Add in your sweet. Once the curry has cooked, add in your mango and squeeze of lime.
  4. Adjust curry to your preference. If your mango wasn’t sweet enough, add in some maple syrup or sugar while the curry is warm and stir well. The flavors will continue to bloom and develop over time. This curry is fantastic the day after.
Fully cooked mango coconut chickpea curry and thickened.

Tips for the Perfect Creamy Curry

  • Use canned coconut milk. This makes the biggest difference. Make sure it is unsweetened. You can opt for a light coconut milk, but for a very rich broth, opt for full fat coconut milk.
  • Use flour to thicken as needed. After making this curry a number of times, I have found that it is perfect as is, but if you find that your curry is runny, you can opt to thicken it in a number of ways. I have found the greatest success with using chickpea flour as it lends a similar flavor to the chickpeas and keeps this gluten free. You can also use a little flour if you are not gluten free.
Close up of golden mango coconut chickpea curry in cooking pan.

What to Pair Your Curry With

  • My favorite option is always rice. I feel the rice soaks up the broth beautifully.
  • Curries are perfect and meant to be enjoyed with naan/pitas/rotis. A match made in heaven because you can use the bread to wipe up all the amazing saucy bits.
  • Stuffed in a sweet potato. It’s perfect especially in the form of leftovers. Your left over curry will continue to thicken. Heat up and enjoy the more intensified flavors
  • Make sure not to forget some extra veggies. I love adding cauliflower to the curry itself, it absorbs the flavors super well.
Side angle view of mango coconut chickpea curry in a bowl.

Some More Quick and Easy Dinner Ideas to Try 

Bite shot of the mango coconut chickpea curry.
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Cauliflower added to curry spices, onions and garlic and ginger.

Mango Coconut Chickpea Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


This mango coconut chickpea curry is flavorful, creamy and vibrant. Perfect for those looking for a mild, sweet curry and only requires simple ingredients.


  • 1 small onion, diced
  • 56 cloves garlic, minced
  • 2 inch piece of fresh ginger, minced
  • 1 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 2 cans chickpeas, rinsed and drained
  • 2 cups chopped cauliflower florets
  • 2 cans lite coconut milk
  • Juice and zest of 1 lime
  • 1 cup mango, diced
  • 1 tbsp maple syrup (optional)
  • Salt to taste


  1. In a large non-stick sauce pan or pot, add onion and sauté until softened. If you use oil, add a small amount to prevent sticking.
  2. Add in ginger, garlic, tomato paste, curry powder and Garam masala. Stir and sauté for a minute or until fragrant.
  3. Add in cauliflower and a splash of coconut milk and sauté an extra minute then add in chickpeas and remainder of coconut milk. 
  4. Stir together and bring to a simmer. Simmer on low heat for 10 minutes.
  5. Add in mango, stir and cook for another 3-5 minutes or until curry has thickened.
  6. Remove from heat and add the lime juice and zest. 
  7. Stir, add salt to taste and/or sweetener as desired and serve. 


You can opt out of coconut milk and replace with 3 cups unsweetened oat milk. 

If your curry is too mild, adjust the salt and sweetness to your preference. 

If curry is too watery, add 1 tbsp of chickpea flour to help thicken the curry. Make sure to stir well to prevent clumping. 

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats



  1. I just made this for the first time and it turned out beautifully. I used frozen cauliflower and frozen mango because I had those on hand, and I added a little bit of Thai basil that I’ve got growing in a pot. I’ll definitely be making this again (and again). Thank you!

    1. The Thai basil sounds like such and AMAZING addition. I am so happy you made this and enjoyed it. Thank you so so much!

  2. There actually wasn’t enough mango in it for my tastes; but I also tossed in the entire head of cauliflower without measuring it, so that probably messed with the ratios. Next time I’ll just use two instead of one. I also had some cilantro on hand, so I tossed that in as well as some red pepper flakes to kick it up a notch. Overall, a good recipe though and one I will make again!

    1. I’m so glad you still liked it and plan to make it again. Yes, definitely feel free to adjust the mango and cauliflower to your liking. I definitely find when I add a little more veggies to the mix, they will definitely need an increase in some of the accompanying flavors. Really appreciate the comment Monica!

  3. Very delicious! I used broccoli because I didn’t have cauliflower, and one of the cans of coconut milk was full fat. This was easy to throw together and my whole family enjoyed it!

    1. Makes me so happy to hear! Thank you so much Jackie! These modifications are perfect and definitely need to try this with broccoli next time myself. 🙂

  4. Hi Catherine. This recipe blew my mind! I wasn’t sure if I would like the mix of flavors but it was a WOW. Thanks for all your work!

    1. I’m so so glad Jen! Thank you so much for making this curry, it’s definitely a fav. 🙂

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