Comforting and slightly sweet vegan mango curry with chickpeas and spinach. The curry uses simple ingredients and only takes around 30 minutes to make.
Curries are our go-to food in Winter. Australia is known for its warm whether but I happen to live in one of the coldest areas, the Australian Capital Territory or Canberra. July is the coldest month when temperatures average 0-11°C (32-52°F). I know this isn’t as cold as some parts of the world like Canada and Northern Europe. However, Australia’s infrastructure for cold weather is pretty minimal. Double-glazing, central heating and all of those things are not available in all homes in Canberra. Australia’s infrastructure was noticeably different to the UK when I lived there for university exchange during Winter!
With insufficient heating, we rely on warm meals and snacks to heat us up. For us, curries and soups are a survival tool like Bear Grylls relies on his survivor kit.
I had an excess of mangoes in my freezer which I didn’t really want to use for smoothies… because brrrr. The next best thing was to use the mangoes for curry! Mango curry, let alone vegan mango curry, isn’t overly popular here. Mango curries are mostly available in Indian takeaway stores in food courts, bubbling next to the butter chicken.
The ingredients in this vegan mango curry are pretty simple. Basically you need:
- A heck load of garlic, onion and ginger
- Heaps of common spices, such as cumin, coriander and garam masala
- The legumes/vegetables to make up your curry. I used chickpeas, spinach and capsicum.
I like my curries super thick and less saucy so I didn’t add much coconut milk/water. However, you can definitely add more liquid to suit your preferences.
Need more recipe inspiration?
If you love having fruit with your savoury meals, check out my other recipes:
Here are some of my favourite blogs who feature curry dishes:
I hope you enjoy this recipe for my vegan mango curry!
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Chickpea and Spinach Mango Curry
- Any vegetable oil, as needed (substitute for water if avoiding oil)
- 1 (~100g) medium-size brown onion, finely chopped or minced*
- 5cm or 2-inch (~10g) knob of ginger, finely chopped or minced*
- 3 cloves (~10g) garlic, finely chopped or minced*
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 (~100g) medium-sized capisicum, chopped roughly
- 1 1/2 cups (300g) chickpeas, cooked
- 1 1/2 cups (300g) fresh or frozen mango, defrosted if frozen, then pureed
- 1/2 cup (60g) baby spinach leaves, loosely packed
- 1/4 cup (65mL) coconut milk, canned or drinkable
- Pinch of any good-quality salt
To serve (optional)
- Rice or naan bread, if desired
- Fresh coriander/cilanto
- Coconut milk, canned or drinkable
- Heat a large fry pan over high heat and add the oil. Add the onion, garlic and ginger to the fry pan and saute for 5 minutes or until fragrant.
- Turn down the heat to medium. Add all the spices and saute for 5 minutes or until fragrant.
- Add the capsicum to the saucepan and saute for 5 minutes or until the outside of the capsicum is seared.
- Add the chickpeas and mango puree to the saucepan and mix. Add a dash or more of water until the curry reaches your desired thickness. Cook the curry until the capsicum is softened and the chickpeas are heated through.
- Add the fresh spinach, coconut milk and salt to the curry and cook for another 3 minutes. Remove the fry pan from the heat.
- Serve the curry warm with rice, naan, fresh coriander/cilantro and/or coconut milk. Leftovers can be stored in an airtight container in the fridge for up to 3 days.