Chickpea Mango Curry

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

Chickpea Mango Curry

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

  • 2 Tbsp. canola oil
  • 2 (15-oz.) cans chickpeas, drained and rinsed
  • 1 cup diced onion
  • 3 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 Tbsp. curry powder
  • 1 tbsp garam masala
  • 1 cup diced tomatoes
  • 1 tsp. kosher salt
  • 1/4 tsp. cayenne pepper (optional)
  • 1/2 cup fresh cubed mango
  • 2 tsp. fresh lime juice
  • 3 Tbsp. chopped fresh cilantro
  • 3 tbsp chopped green onions
  • 12 oz water, broth or coconut milk
  • Cooked basmati rice for serving


How The Alchemy Happens

Heat oil in a large skillet over medium. Once hot, add onions; cook 5 minutes, add garlic, ginger, curry powder, and garam masala, salt, and cayenne to pan, cook 2 minutes, stirring often to prevent burning, until aromatic.
Add tomatoes and cook until tomatoes are tender. Add chickpeas and mangoes. Stir to combine.
Add liquid of choice, water broth or coconut milk. Bring to a boil, turn heat down and simmer slowly until mango is cooked. Remove from heat.
Add lime juice, green onions and cilantro.
Serve mixture over rice and garnish with additional herbs, if desired.

🔙 Back to the Kitchen

Carried across oceans, buried under names not our own—still, we remembered.