Creamy mango chickpea curry

Meatless Monday? No Problem ! creamy mango chickpea curry

With this 30 minute out-of -this- world, high protein,  chickpea mango curry , you won’t miss the meat at ALL !

creamy mango chickpea curry

Let me clear up something before you freak out ,NO, these chillies  didn’t end up in this  curry!

These Chillies are from my garden. My husband maintains the herb and veggie garden , he brought them in, while I was trying to shoot the pictures.These  were too darn cute and  thought the colours would bring some life to this post.

creamy mango chickpea curry

I used  dried chickpeas . I soaked them in water the previous night , and pressure cooked it for 3 mins. But, canned chickpeas works well too.

We will be using whole spices namely, cloves , cardamom and cinnamon barks to flavour this dish, followed by ginger and garlic paste for fragrance and metabolism , then turmeric for color and antibacterial and anti-inflammatory properties, followed by chilli powder to cut the sweetness of the mangoes and richness of the coconut milk and coriander powder for binding/thickening this curry .

I try to incorporate  fresh, organic , wholesome produce as much as possible. I try and  avoid using  canned products, the only canned item that I am struggling to get rid off from my pantry is coconut- milk. This is because most of the fresh coconuts are imported  from Thailand and  Indonesia and  by the time they hit the Australian supermarket shelves the coconuts are already spoilt.

I personally think that , switching to whole foods  is not so much of an inconvenience, all that is required is a little bit of ‘Planning’ and an organised Pantry . Easier said than done, I know , but trust me , once you get used to eating clean , wholesome food , you will not go back to the canned stuff . Canned foods contain low quality produce, BPA (bisphenol) which is a toxic plastic coating to keep food fresh , high Sodium (Salt) content,and Aluminium  leakage, just name a few .So please avoid canned food items if you can.

Where were we? Umm..  yea the curry ,

This curry is sweet , mildly spiced  and  CREAMY  where the sweetness and the thickness comes from the mangoes , creaminess from chickpeas and the the luxurious taste and flavour from coconut  milk. If we are talking about curry and comfort this is it ! 🙂

Random thought – the whole spices mentioned above when roasted on low heat and ground is called –Garam (hot) masala – meaning, hot, aromatic spice mix. And, in saying that, there is no set- recipe for garam masala, combination of the spice differs from state to state, and also on individual’s preference and availability. But the base for most garam masala mix includes, Fennel, cinnamon, cardamom, cloves, peppercorns, star anise, bay leaf and dried red chillies. I will try to post a recipe for homemade garam masala the spice addiction way , shortly .

creamy mango chickpea curry

Creamy Mango Chickpea curry
Prep time
Cook time
Total time
This curry is sweet , mildly spiced and CREAMY where the sweetness and the thickness comes from the mangoes , the creaminess from the chickpeas and the the luxurious taste and flavour from coconut milk. If we are talking about curry and comfort this is it !
Recipe type: Lunch / Dinner
Cuisine: Indian
Serves: 4
  • 2 tbsp of Sunflower or vegetable oil
  • ½ tsp mustard seeds
  • 2 small cinnamon sticks (broken into small pieces )
  • 2 cloves
  • ½ tsp black mustard seeds (optional)
  • 2 cardamon pods, bruised
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp coriander powder
  • 1 sprig curry leaves (optional)
  • 1 cup chickpeas cooked /canned
  • ½ cup fresh ripe or frozen mangoes (thawed)
  • 1 medium red onion finely chopped
  • 2small tomato chopped
  • 2 cloves of garlic
  • 1 inch of ginger
  • 1 cup of coconut milk
  • Salt - according to taste .
  • 1 tsp lemon /lime juice
  1. Pressure cook the chickpeas for 3 mins ( 2 whistles ), please don't overcook as this will result in mushy chickpeas . If using canned chickpeas, wash and drain them and keep aside .
  2. Blend the onion ginger and garlic to a smooth paste .set aside .
  3. Blend the tomatoes until smooth .set aside .
  4. Heat oil in a non stick pan on medium heat , add curry leaves , mustard seeds , cinnamon , cloves and cardamom .Saute
  5. Add the Onion , ginger garlic paste , fry well for 3- 4 mins .
  6. Add the tomato puree , cook for 3 mins.
  7. Add turmeric powder , followed by chilli powder and coriander powder .Mix well .
  8. Add the mangoes, chickpeas and coconut milk and salt .Give it a stir and cook for 6 to 8 mins .
  9. Add Lemon /lime juice , stir and Garnish with cilantro (coriander leaves)
  10. Serve with rice , bread , or just spoon it into a bowl and serve with crusty bread on the side.
you can replace the spice with 1 tsp of store bought garam masala . Omit step 4 and add the garam masala powder in step 7 .


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