Pin This vibrant Mango Curry Chickpea Skillet brings together creamy coconut, sweet mango, and hearty chickpeas all in one pan. It is my go-to dish for weeknights when I crave comfort but want something a little unexpected and absolutely satisfying. Packed with flavor and color, this cozy curry is sure to become a favorite for anyone looking for an easy plant-based meal.
I first made this one in the heat of summer mango season, and it quickly became our Sunday dinner tradition. The creamy sauce and soft bites of mango have even won over my most curry-cautious friends.
Ingredients
- Coconut oil: brings both tropical flavor and velvety texture throughout the curry Choose virgin coconut oil for extra aroma
- Yellow onion: provides gentle sweetness and forms a flavorful base Pick onions that feel heavy and firm
- Garlic: lends pungent depth Buy cloves with tight skins for best freshness
- Fresh ginger: lifts the curry with zesty brightness Use young ginger for easier grating
- Ripe mango: delivers bursts of juicy sweetness Pick slightly soft fruit that yields to gentle pressure
- Red bell pepper: adds crunch and a pop of color Choose glossy peppers with a firm exterior
- Baby spinach: melts into the sauce while adding nutrients Look for leaves with no wilt or dark spots
- Chickpeas: supply satisfying protein and creaminess Go for canned beans with only water and salt listed
- Full-fat coconut milk: thickens the sauce and adds a silken tropical quality Shake well before opening to mix the layers
- Vegetable broth: gives savory undertones Opt for low-sodium to control saltiness
- Lime juice: finishes everything with tangy contrast Use fresh limes for the brightest flavor
- Mild curry powder: brings aroma and classic curry warmth Try different blends for fun flavor twists
- Ground cumin: offers earthy depth Look for pre-ground from a fresh package
- Ground turmeric: infuses golden color and gentle bitterness
- Cayenne pepper: brings adjustable heat Go just a pinch for gentle warmth
- Salt and black pepper: to round out the seasoning
- Fresh cilantro and lime wedges: for vibrancy when serving
Instructions
- Heat the Skillet:
- Start by melting coconut oil in a large skillet over medium heat Give it a minute or two until the oil shimmers Add diced onion and let it sauté gently for about three to four minutes You want the onion to soften and just begin to turn translucent as this starts the flavor foundation
- Build Aromatics:
- When the onion is soft sprinkle in the garlic and grated ginger Stir steadily for about a minute Keep the heat moderate so the garlic does not brown but just becomes fragrant This forms the savory backbone that everything else layers onto
- Soften and Sweeten:
- Add diced mango and red bell pepper to the pan Give them a toss so the oil and aromatics coat the pieces Let these cook for three to four minutes The mango will release some juices and the bell pepper will begin to soften Keep everything moving to prevent sticking
- Toast the Spices:
- Scatter the curry powder ground cumin turmeric cayenne if using salt and black pepper straight on top Stir thoroughly until all the vegetables are coated in the warm spices You will notice the aroma deepen as the spices gently toast in the oil Let this happen for about a minute
- Simmer the Sauce:
- Pour in chickpeas coconut milk and vegetable broth Scrape any browned bits from the pan as you stir everything together Bring this mixture up to a gentle simmer and allow it to bubble uncovered for ten to twelve minutes Give it a gentle stir occasionally until the sauce thickens and everything starts to meld
- Wilt the Greens:
- Stir in the fresh baby spinach Let it sit and soften for about two to three minutes The heat will wilt and brighten the spinach giving the curry its final pop of green Run a spatula along the pan so all the spinach is submerged and evenly cooked
- Finish with Citrus:
- Remove the skillet from heat Squeeze in the juice of one fresh lime and stir Adjust salt to your preference at this stage The hit of lime will cut through the richness and lift the whole dish
- Serve and Garnish:
- Spoon hot curry into bowls Top with a flurry of chopped cilantro and a wedge of lime on the side for squeezing
Pin My favorite part of this dish is the ripe mango Each time I make this my daughter sneaks cubes from the cutting board and always reminds me she gets the sweetest ones It is a little tradition that makes this recipe as fun to prepare as it is to eat
Storage Tips
Leftovers keep beautifully in a sealed container in the fridge for up to four days I recommend reheating gently in a skillet with a splash of broth to loosen the sauce If freezing let the curry cool completely and pack it into freezer-safe containers Then thaw overnight in the refrigerator and rewarm on the stove
Ingredient Substitutions
Feel free to swap in pineapple for the mango if you want a tangier note Toasted cashews or a handful of frozen peas go well stirred in at the end For a richer twist use cashew cream in place of some coconut milk If you do not have fresh spinach baby kale makes a fine stand-in
Serving Suggestions
I love to pile this curry over steamed basmati rice or fluffy quinoa For an even heartier meal serve it alongside warm naan or crusty bread For more brightness top with chopped peanuts and extra cilantro or offer yogurt on the side if not keeping it strictly vegan
Cultural Inspiration
Indian curries often balance sweetness with spice and creamy sauces This dish takes that tradition and adds a tropical twist with mango bringing both color and natural sugar in place of traditional dried fruit It is my favorite way to showcase ripe summer fruit in a savory context
Seasonal Adaptations
Substitute butternut squash for mango in winter Add snap peas or asparagus in spring for fresh crunch Toss in roasted sweet potato in autumn for extra comfort Keep a wedge of lime for squeezing over the top as each season brings its own harvest
Success Stories
A friend once doubled this recipe for a neighborhood potluck and it disappeared long before anything else was touched The skillet was empty before we sat down to eat That is the true test of a winning recipe
Freezer Meal Conversion
For make-ahead convenience let the finished curry cool then portion into smaller freezer containers The sauce might thicken when reheated so thin it with a splash of coconut milk or broth
Pin Give this Mango Curry Chickpea Skillet a try for your next easy weeknight dinner Simply serve hot and enjoy every sweet and savory spoonful