Chickpea Mango Curry

Origin: Curry isn’t one dish or origin — it’s a colonial word for countless regional preparations of spiced stews and sauces across South and Southeast Asia. Long before the British named it, there were masalas, kormas, dopiazas, sambars, and more — each distinct, local, and alive. What the world calls “curry” is really a tapestry of ancient spice routes, adaptation, and survival — one word standing in for a thousand histories.

This vibrant curry brings together the boldness of spice and the lush sweetness of ripe mango. Chickpeas offer grounding, while the mango sings with sun-soaked joy.

It’s a dish born at the crossroads—where tradition flirts with invention, and comfort walks hand in hand with surprise.

Ingredients

“ When sweetness meets heat, you remember that opposites were never meant to fight—they were meant to dance.”

2 tablespoons canola oil

2 (15-ounce) cans chickpeas, drained and rinsed

1 cup diced onion

3 garlic cloves, minced

1 tablespoon minced ginger

1 tablespoon curry powder

1 tablespoon garam masala

1 cup diced tomatoes

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper (optional)

1/2 cup fresh cubed mango

2 teaspoons fresh lime juice

3 tablespoons chopped fresh cilantro

3 tablespoons chopped green onions

12 ounces water, broth, or coconut milk

Cooked basmati rice for serving

How The Alchemy Happens

Heat oil in a large skillet over medium heat. Once hot, add onions and cook for 5 minutes.

Add garlic, ginger, curry powder, garam masala, salt, and cayenne. Cook for 2 minutes, stirring often to prevent burning, until aromatic.

Add tomatoes and cook until tender. Stir in chickpeas and mangoes to combine.

Add your liquid of choice—water, broth, or coconut milk. Bring to a boil, then reduce heat and simmer until the mango is cooked through.

Remove from heat and stir in lime juice, green onions, and cilantro.

Serve over rice and garnish with additional herbs, if desired.