Mango Chickpea Curry

Mango Chickpea Curry – photo credits to


1 Tbsp. canola or coconut oil
1/4 cup onions, minced
1/2 Tbsp. curry spice – or more if you want a stronger curry flavor
2 cup mixed root vegetables, peeled and chopped (I used carrots and parsnips)
1 cup chopped broccoli
1 mango, peeled and cut into 1/2 inch pieces
1 cup water
2/3 cup light coconut milk (I used 2/3 cup almond milk + 1/4 cup coconut flakes, cooked together on the stove until warm)
1 can chickpeas
Sliced Almonds
Salt & pepper to taste

3 Cups Minute Brown Rice, prepared via instructions


Chickpea recipe: Heat oil in a large saucepan on medium heat and saute onions with
curry spice.

Rice: Start the water boiling for the rice (2 1/2 cups for 6 servings of rice). When the water for rice begins boiling, add in 3 cups of rice. Return to
boil. Reduce heat to low; cover and simmer for 5 minutes. 

Chickpea recipe: Add the root vegetables and water to the onions and cook for another 5 minutes.
Then add coconut milk, chickpeas, salt & pepper and
reduce to a simmer for 10 minutes. Add broccoli with 7 minutes to go.

Serve over rice and top with sliced almonds. Enjoy!

Recipe adapted from:

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  1. Looks super yummy. I would eat curry every day if I could. What's up with the almond milk/coconut flake substitution? Trying to make it healthier, or just didn't have a can of coconut milk on hand?

    1. No reason – just didn't have a can of coconut milk on hand. But – I don't think I noticed much of a difference, so I may continue using that as a healthy substitution!

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