Mango Chickpea Curry

provided by recipe author
In addition to chickpeas, tomatoes and wok vegetables, this classic curry variety also contains mango, which gives the dish a sweet twist. In addition, curry pasta and coconut milk are used to flavor the curry. The curry is therefore quite easy to prepare and can be ready to eat in no time!
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes


Servings: 4
  • 250 g
    brown rice or whole wheat couscous
  • 1 tbsp
  • 1
    onion diced
  • 3 tbsp
    mild curry paste
  • 600 g
    Asian wok vegetable mix
  • 1 large can(s)
    chickpeas (or two small cans) ~500g drained
  • 1 can(s)
    diced tomatoes
  • 100 ml
    coconut milk
  • 1
  • salt & pepper to taste
  • 1 handful(s)
    coriander leaves fresh


  1. Prepare the couscous or rice according to the instructions on the package.
  2. Heat up oil in a pan and fry the onion for about 2 minutes
  3. Add the curry past and mix well
  4. Add the veggies, chickpeas, tomatoes and coconut milk. Mix everything in and let it cook for about 10 minutes
  5. While its cooking, slice the mango and cut it in to cubes and add it in during the last 3 minutes
  6. Add salt and pepper to taste
  7. Done! Serve with the couscous and rice and garnish coriander leaves


Tip#1: If you can’t get your hands on a fresh ripe mango, you can also use mango chutney.

Tip#2: If you want to really bring out the coconut-y taste of the dish, add coconut shavings as a garnish.


Courses: Main Course
Cuisines: Fusion, Indian
Special diets: No added sugar, Nut-free, Soya-free
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Season: Autumn, Spring, Summer, Winter
Number ingredients: 10-15 ingredients
Taste: Savory, Spicy
Preparation method: Cooking, Frying
Type of dish: Curry
Campaigns: VeggieChallenge

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