Name: Coconut Mango Chickpea Curry
Cook time: 30 min
Ingredients: 1 14 oz. can of chickpeas (1.5 cups); 2 medium mangos (1 chopped, 1 will be pureed); 1.5 tbsp avocado oil (or another neutral oil ); ½ red onion, sliced; 1 inch ginger, minced; 2 garlic cloves, minced; ¼ tsp turmeric; ½ tsp ground coriander; ½-1 tsp red chili powder (½ for mild curry, 1 for spicier); 1 tbsp desiccated coconut (optional ); 12-18 curry leaves; ½ tsp mustard seeds; ½ cup coconut milk; ¾ cup water; 3 tbsp coconut yogurt (optional ); salt to taste

This sweet-spicy coconut mango chickpea curry brings the tropical vibes to the table. It’s inspired by Keralan cuisine (hence the crunchy curry leaves and mustard seeds all over) and carries fun flavors, even though it’s made with simple ingredients and in 30 minutes. It’s the perfect way to travel through your plate!

This post also features a review of Tuo Cutlery’s Chef’s Knife!

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This coconut mango chickpea curry is the ideal way to explore some fun and fresh flavors and pretend you’re on the coast. Yet at the same time, it brings the spices and is a very savory take on mangos. When I saw Meera Sodha’s mango and coconut yogurt curry, I knew I had to try my own version. My version is quite different from her’s, but it features some of the same elements of this comforting south Indian (specifically Kerala) dish. It’s a simple recipe that requires just a handful of ingredients and 30 minutes of your time, so be bold! Try something new!

When I make a curry, there are usually several ingredients that need to be cut ahead of time, like onion, ginger, and garlic. When I use vegetables, then those too. Tuo Cutlery sent me a chef’s knife that is definitely the fanciest, most efficient knife I own now! Using it makes me feel like a true ~chef~. It made my curry prep super easy so I could soon proceed to the fun part of making a curry: watching it cook.

This sweet-spicy coconut mango chickpea curry brings the tropical vibes to the table. Made with simple ingredients and in 30 minutes.

How to make coconut mango chickpea curry

Use at least two mangos. One mango gets cubed up and cooked into the curry and the other is blended with some spices to form a mango curry paste!

Use canned chickpeas or cooked chickpeas. I used canned chickpeas here for convenience, but I usually prefer using boiled dried chickpeas. Use whichever is easier for you.

Start by making the curry paste from onions, ginger, garlic, turmeric, red chili powder, and coriander. Blend that up with one mango and desiccated coconut. Blending with coconut is not necessary, but if you have it, you might as well use it.

Crackle curry leaves and mustard seeds in the very same pan. Add the curry paste, cubed mango, chickpeas, and water. Simmer for 10 minutes before stirring in coconut milk and yogurt for the creamy component!

Coconut Mango Chickpea Curry

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Cook Time 30 mins

Servings 3

Ingredients

1 14 oz. can of chickpeas (1.5 cups)
2 medium mangos 1 chopped, 1 will be pureed
1.5 tbsp avocado oil or another neutral oil
½ red onion, sliced
1 inch ginger, minced
2 garlic cloves, minced
¼ tsp turmeric
½ tsp ground coriander
½-1 tsp red chili powder ½ for mild curry, 1 for spicier
1 tbsp desiccated coconut optional
12-18 curry leaves
½ tsp mustard seeds
½ cup coconut milk
¾ cup water
3 tbsp coconut yogurt optional
salt to taste

Instructions

Heat 1 tbsp avocado oil in a medium saucepan over medium heat. Add sliced onions and cook for about 2 minutes before adding ginger and garlic. Cook for 1-2 minutes before adding ground spices (turmeric, coriander, red chili powder). Stir in the spices for a minute before taking the saucepan off the heat.
Blend the contents of the saucepan with mango and desiccated coconut (optional). It should form a creamy orange paste.
Add 1/2 tbsp oil to the saucepan over medium heat. Add mustard seeds and curry leaves; let it crackle for a minute. If you want to, remove some of the curry leaves so you can use them as a crunchy topping once the curry is done!
Add chickpeas and cubed mango. Stir for 2 minutes before adding mango paste and water. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
Add coconut milk and salt to taste. Cook for 2 more minutes. Stir in yogurt and take the saucepan off the heat.
Top with crunchy curry leaves, cilantro, and yogurt.