Comforting and slightly sweet vegan mango curry with chickpeas and spinach. The curry uses simple ingredients and only takes around 30 minutes to make.
With insufficient heating in one of the coldest cities of Australia, we rely on warm meals and snacks to heat us up. For us, curries and soups are a survival tool like Bear Grylls relies on his survivor kit. This vegan mango curry is exactly what we need every Winter!
Ingredients for this vegan mango curry
The ingredients are pretty simple. Basically you need:
- A heck load of garlic, onion and ginger
- Heaps of common spices, such as cumin, coriander and garam masala
- The legumes/vegetables to make up your curry. I used chickpeas, spinach and capsicum.
I like my curries super thick and less saucy so I didn't add much coconut milk/water. However, you can definitely add more liquid to suit your preferences.
Other vegan dinner recipes
Chickpea and Spinach Mango Curry
- neutral flavored oil, as needed (substitute for water if avoiding oil)
- 1 (~100g) medium-size brown onion, finely chopped or minced*
- 5cm or 2-inch (~10g) knob of ginger, finely chopped or minced*
- 3 cloves (~10g) garlic, finely chopped or minced*
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 (~100g) medium bell pepper / capsicum, chopped roughly
- 1 ½ cups (300g) chickpeas, cooked
- 1 ½ cups (300g) fresh or frozen mango, defrosted if frozen, then pureed
- ½ cup (60g) baby spinach leaves, loosely packed
- ¼ cup (65mL) coconut milk, canned or drinkable
- Pinch of salt
To serve (optional)
- Rice or naan bread, if desired
- Fresh coriander / cilantro
- Coconut milk, canned or drinkable
- Heat a large fry pan over high heat and add the oil. Add the onion, garlic and ginger to the fry pan and saute for 5 minutes or until fragrant.
- Turn down the heat to medium. Add all the spices and saute for 5 minutes or until fragrant.
- Add the capsicum to the saucepan and saute for 5 minutes or until the outside of the capsicum is seared.
- Add the chickpeas and mango puree to the saucepan and mix. Add a dash or more of water until the curry reaches your desired thickness. Cook the curry until the capsicum is softened and the chickpeas are heated through.
- Add the fresh spinach, coconut milk and salt to the curry and cook for another 3 minutes. Remove the fry pan from the heat.
- Serve the curry warm with rice, naan, fresh coriander/cilantro and/or coconut milk. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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