Tip the chickpeas into a sieve, rinse well and drain. Cut the pepper into strips, dice the mango and finely slice the spring onions.
Heat the coconut oil in a pan and briefly fry the red curry paste until fragrant. Stir well so nothing sticks.
Stir in the coconut milk and peanut butter until you have a smooth, creamy sauce. If needed, whisk briefly until smooth.
Add the chickpeas and pepper to the sauce and simmer gently for a few minutes. The pepper should soften but still have a little bite.
Fold in the mango and spring onions and just warm them through briefly. That way the mango stays juicy and the spring onions keep their freshness.
Spoon into bowls and serve hot. Rice goes well with it, or cauliflower rice if you'd like a veg-based side.
Good to know
This curry is creamy, fruity and on the table in no time. The sweetness of the mango meets spicy warmth and rounds everything off nicely.
Swaps
Peanut butter → almond butter (milder flavour, also provides unsaturated fats and magnesium); chickpeas → white beans (similar fibre content and slightly softer texture); mango → pineapple (fruity acidity, also contains vitamin C)
Allergens
Contains peanuts. Depending on the product, curry pastes can be spicy, so use less for children. Suitable during pregnancy if all ingredients are fresh and the curry paste is pasteurised or comes from a safe product.
