Vegan mango and coconut curry with chickpeas

Vegan mango and coconut curry with chickpeas: creamy, fruity and spicy with coconut milk, mango, pepper, lime and parsley – a quick weeknight dinner.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 410 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 1 tin of coconut milk
• 1 mango
• 1 tin of chickpeas
• 2 tbsp curry paste (vegan, without added sugar or seed oils)
• 1 clove of garlic
• 1 unwaxed lime
• 1 pepper
• 1 handful of parsley

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Peel and dice the mango. Chop the pepper into small pieces, finely chop the garlic, rinse the chickpeas and squeeze the lime.
2. Gently heat olive oil or avocado oil in a frying pan or wide saucepan. Briefly toast the garlic and curry paste in it until fragrant.
3. Add the pepper and soften it briefly. Then stir in the chickpeas, mango and coconut milk and let everything simmer gently over a medium heat for 8–10 min.
4. Season the curry to taste with lime juice. Chop the parsley and fold it in, or scatter it over at the end.
5. Once the sauce has thickened a little, taste the curry again and round it off with a little more lime if needed.
6. Serve hot, with extra parsley and a squeeze of lime if you like.

Good to know

This curry is creamy, fruity and pleasantly spicy. It's on the table quickly and still tastes like something special.

Swaps

Parsley → coriander (also provides plant compounds) | Pepper → spinach (also brings folate) | Chickpeas → white beans (similar fibre and protein content) | Coconut milk → unsweetened coconut yoghurt plus a little water

Allergens

The curry is vegan and usually family-friendly; only the curry paste can be hot, depending on the product. Possible allergens depend mainly on the curry paste, so check its ingredient list. In pregnancy, use well-washed, fresh ingredients.

Dairy-free recipes