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5 from 1 vote

Chickpea and Spinach Mango Curry

Easy curry loaded with chickpeas and spinach. The sauce is sweet with mango...
Prep Time15 mins
Cook Time20 mins
Servings: 2 -3



  • Any vegetable 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-sized capisicum, chopped roughly
  • 1 1/2 cups (300g) chickpeas, cooked
  • 1 1/2 cups (300g) fresh or frozen mango, defrosted if frozen, then pureed
  • 1/2 cup (60g) baby spinach leaves, loosely packed
  • 1/4 cup (65mL) coconut milk, canned or drinkable
  • Pinch of any good-quality salt

To serve (optional)

  • Rice or naan bread, if desired
  • Fresh coriander/cilanto
  • 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.


* For an easy way to mince the onion, garlic and ginger, add them to a food processor and process them until they forms a smooth paste.