Mango Curry Chickpea Skillet (Printable Version)
Creamy coconut, ripe mango, and chickpeas unite with warming spices for a satisfying, one-skillet vegan dinner.
# The Ingredients You'll Need:
→ 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
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
→ Garnishes
18 - Fresh cilantro, chopped
19 - Lime wedges
# Step-by-Step Instructions:
01 - Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Incorporate diced mango and red bell pepper, cooking for 3 to 4 minutes until slightly softened.
04 - Sprinkle curry powder, cumin, turmeric, cayenne pepper, salt, and black pepper. Stir thoroughly to coat vegetables with spices.
05 - Add chickpeas, coconut milk, and vegetable broth. Bring mixture to a gentle simmer.
06 - Reduce heat and simmer uncovered for 10 to 12 minutes, stirring occasionally until sauce slightly thickens and flavors meld.
07 - Stir in baby spinach and cook for 2 to 3 minutes until spinach is wilted.
08 - Remove pan from heat. Add lime juice and adjust salt if needed.
09 - Serve hot in bowls, garnished with chopped cilantro and lime wedges.
# Additional Tips::
01 -
- Packed with plant-based protein and fiber to keep you energized
- All made in one skillet for minimal dishes
- Blends sweet and savory Indian-inspired flavors
- Ready in under 45 minutes
- Uses simple ingredients you probably have on hand
02 -
- Loaded with plant-based nutrition and gluten-free
- Keeps beautifully for meal prep or freezer meals
03 -
- Always toast the curry powder and other spices in oil before adding liquids. It is the secret to developing deep, complex flavor rather than raw spice notes.
- Let the curry cool a few minutes before serving, the sauce will thicken for perfect texture.
- Garnish with plenty of fresh herbs and a big squeeze of lime for color and brightness right before serving.
- I keep a bag of diced mango in my freezer for last-minute curries because it works nearly as well as fresh.