Save It This Mango Curry Chickpea Skillet is my go-to when I want something colorful and comforting on busy weeknights. It brings together silky coconut milk, the sunny sweetness of ripe mango, and heartiness from protein-rich chickpeas. Everything comes together in one pan for a meal that is vibrant and full of flavor with very little cleanup at the end.
The first time I cooked this, my kitchen filled with the aroma of fresh ginger and toasted spices. Since then, it has become a favorite for quick lunches or casual dinners with friends:I always get asked for the recipe.
Ingredients
- Coconut oil: Adds a subtle richness and coconut aroma to the base. Use unrefined for the best flavor.
- Yellow onion: Provides savory depth and sweetness once sautéed. Opt for a firm, heavy onion without blemishes.
- Garlic: Brings a punchy flavor that balances the creamy coconut and sweet mango. Look for plump, tight-skinned cloves.
- Fresh ginger: Offers zesty brightness and gentle heat. Check for smooth, thin skin and no wrinkling.
- Ripe mango: Lends juicy sweetness and tropical color. A ripe mango will give slightly when pressed and smell fragrant at the stem.
- Red bell pepper: Delivers crunch and a pop of color. Choose one that feels heavy and has bright, unblemished skin.
- Fresh baby spinach: Wilts into the curry at the end for added nutrients and a gentle earthy taste. Leaves should look vibrant and feel crisp.
- Canned chickpeas: Supply filling protein and creamy texture. Use BPA-free cans and rinse chickpeas well.
- Full-fat coconut milk: Gives the dish a velvety, comforting base. Shake the can before opening and check for smooth consistency.
- Vegetable broth: Enhances flavor depth and keeps things balanced. Seek out unsalted or low sodium for better control.
- Lime juice: Finishes the dish with a citrusy lift. Choose limes that feel heavy for their size.
- Mild curry powder: This is your main spice note. Try to use a fresher blend if possible:store-bought or homemade.
- Ground cumin: Toasty, earthy undertone that grounds the flavors.
- Ground turmeric: Provides beautiful golden color and mild warmth.
- Cayenne pepper: Brings optional heat. Add more or less depending on your taste preferences.
- Salt: Essential for seasoning and drawing out all the flavors.
- Black pepper: Adds subtle bite and aroma. Use freshly ground for best results.
- Fresh cilantro: An herby garnish that brightens every bite. Use leaves with no yellowing or limpness.
- Lime wedges: Extra fresh zing for serving.
Instructions
- Prep the Aromatics:
- Dice the onion, mince the garlic, and grate the fresh ginger. This step sets the foundation for fragrant flavor and ensures even sautéing later.
- Sauté the Onion:
- Heat coconut oil in your largest skillet over medium heat. Add onion and let it cook for about 3 to 4 minutes, stir occasionally until the onion turns translucent and sweet.
- Add Garlic and Ginger:
- Stir in the minced garlic and grated ginger. Allow them to fry for about 1 minute until their fragrance deepens but do not let them burn. Adjust your heat if necessary.
- Cook Mango and Bell Pepper:
- Add diced mango and the red bell pepper to the skillet. Let them soften for 3 to 4 minutes. This helps release their juices and blend their flavors with the aromatics.
- Incorporate the Spices:
- Sprinkle in the curry powder, cumin, turmeric, cayenne if you want spice, salt, and black pepper. Stir very well to evenly coat every piece of veggie with the warm spice mixture. Toasting these spices creates depth in your curry.
- Add Chickpeas and Liquids:
- Gently tip in drained chickpeas, pour in the coconut milk, and add vegetable broth. Stir together and increase the heat until it just reaches a gentle simmer. This combination brings richness and body to your sauce.
- Simmer and Thicken:
- Lower the heat so your curry just simmers. Let it bubble uncovered for 10 to 12 minutes. Stir every couple minutes to prevent sticking. The sauce should thicken slightly and the flavors will blend.
- Finish with Spinach:
- Add fresh baby spinach by handfuls. Stir until it is wilted and luscious green, this takes about 2 to 3 minutes. Spinach will cook down a lot.
- Brighten and Serve:
- Turn off the heat. Squeeze in fresh lime juice to bring out all the flavors. Taste and adjust with more salt if needed. Now ladle curry into bowls and scatter chopped cilantro and lime wedges on top to serve.
Save It Mango is what transforms this skillet from good to great, its sweetness shines against the rich coconut milk and warming spices. My kids love scooping up extra sauce with their naan, and seeing their orange-flecked smiles is the best part of dinnertime for me.
Storage Tips
Let leftovers cool before storing. Spoon curry into airtight containers and refrigerate for up to four days. This dish actually gets more flavorful the next day as the spices settle. For freezing, portion individual servings in freezer containers. Thaw overnight in the fridge and reheat on the stove over low heat, add a splash of broth to loosen.
Ingredient Substitutions
If you cannot find ripe mango, try chopped fresh pineapple for a bolder sweet-tart flavor. In winter, you can use frozen mango pieces, just stir them in directly from the freezer. For even more protein or to stretch the meal, add cubes of extra firm tofu with the chickpeas. For coconut-free diets, use a blend of unsweetened oat milk and a splash of olive oil, though it will lose some richness.
Serving Suggestions
Spoon this curry over hot basmati rice or nutty quinoa for a filling plate. For something more casual, serve with warm naan or roti to mop up the sauce. I often add a bowl of tangy cucumber salad or pickled onions on the side for brightness. If you love extra heat, set out your favorite chili sauce.
Cultural Context
This recipe draws inspiration from Indian curries with its mix of cumin, turmeric, and curry powder. Mango has a special place in Indian cuisine, and coconut milk is a common feature in South Indian and Thai dishes. Combining them with chickpeas offers a novel spin that is perfect for vegan or gluten-free tables.
Seasonal Adaptations
Use local stone fruit during the summer like peaches or nectarines for a subtle twist. Chopped butternut squash cubes can be swapped for mango in the fall for a cozier vibe. A handful of peas or asparagus stirred in with the spinach in spring brings extra green crunch.
Recipe Notes
The spiciness is easy to adjust by reducing or omitting cayenne. The sauce will thicken up more as it cools. A little extra lime juice brings everything to life when reheating.
Success Stories
I once served this as the main feature at a casual dinner for friends and not a single chickpea was left behind. Even my picky eater niece loved the sweet mango twist. Several friends now regularly text me photos whenever they make it for their own families or as a colorful potluck dish.
Freezer Meal Conversion
Make the curry as directed but skip the spinach and lime until you reheat. Spoon cooled curry into freezer-safe containers and store. When ready to eat, thaw and reheat in a pan over gentle heat. Add fresh spinach and lime right before serving for that just-cooked taste.
Save It The scent of coconut and mango together instantly transports me to a tropical place even during winter. This skillet dish is not just nourishing, it is a bowlful of sunshine and comfort every time.
Common Questions About Recipes
- → Which mango works best in this curry?
Choose ripe, juicy mangoes for their sweetness and texture. Ataulfo or Tommy Atkins varieties work well.
- → Can I substitute chickpeas with other legumes?
Yes, cooked lentils or white beans are good alternatives and bring varied texture and protein to the dish.
- → What can I pair with this skillet dish?
Steamed rice, quinoa, or soft naan make perfect accompaniments for soaking up the creamy sauce.
- → How can I make it less spicy?
Reduce or omit cayenne pepper for milder flavor, and opt for a mild curry powder blend.
- → Are there tips for extra protein?
Add cubed tofu or cooked chicken if not vegan, stirring in during the chickpea step for heartier results.
- → Is this dish allergen-friendly?
It's naturally gluten-free and dairy-free but contains coconut. Check canned ingredients for cross-contamination.