Mango Curry Chickpea Skillet (Print)

A flavorful skillet blend of mango, chickpeas, coconut, and spices delivers quick, wholesome plant-powered satisfaction.

# Components:

→ Produce

01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 large ripe mango, peeled and diced
06 - 1 red bell pepper, diced
07 - 2 cups fresh baby spinach

→ Legumes

08 - 2 cans (15 ounces each) chickpeas, drained and rinsed

→ Liquids

09 - 1 can (13.5 ounces) full-fat coconut milk
10 - 1/2 cup vegetable broth
11 - Juice of 1 lime

→ Spices & Seasonings

12 - 2 tablespoons mild curry powder
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon ground turmeric
15 - 1/4 teaspoon cayenne pepper (optional, for heat)
16 - 1 teaspoon salt, or to taste
17 - 1/2 teaspoon black pepper

→ Garnishes

18 - Fresh cilantro, chopped
19 - Lime wedges

# Directions:

01 - Heat coconut oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and grated ginger to the skillet; sauté for 1 minute until fragrant.
03 - Incorporate diced mango and red bell pepper. Cook for 3 to 4 minutes until vegetables begin to soften.
04 - Stir in curry powder, cumin, turmeric, cayenne pepper (if desired), salt, and black pepper. Mix thoroughly so vegetables are evenly coated.
05 - Add chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer over medium heat.
06 - Lower the heat and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
07 - Stir in baby spinach and cook for 2 to 3 minutes until the leaves are wilted.
08 - Remove skillet from heat. Incorporate lime juice and adjust seasoning to taste.
09 - Serve warm, topped with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • Simple pantry-friendly ingredients with fresh, bright produce
  • Ready start to finish in just under 40 minutes
  • Naturally vegan and gluten-free so everyone at the table can dig in
  • Balanced sweet and savory flavors even kids enjoy
02 -
  • Packed with plant protein and fiber
  • Stays delicious for up to four days in the fridge
  • Naturally gluten-free and dairy-free
03 -
  • If your pan looks dry add a tablespoon of extra coconut milk partway through cooking
  • Always use ripe mango for the sweetest results some light browning on fruit is a good thing
  • Resist the urge to rush the simmer This slow bubble time makes all the flavors come together for the coziest bowl

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