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

Mango Coconut Chickpea Curry

  • 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. 

Keywords: chickpea curry, coconut curry, mango coconut curry, easy dinner recipes