Chickpea and Mango Curry Recipe

Recipe Category: Curry

Chickpea And Mango Curry Recipe


Makes 4 Servings

  • 1 tablespoon canola, soy, or peanut oil
  • 1 teaspoon butter
  • 1 medium red or yellow onion, diced
  • 1 heaping tablespoon curry powder
  • ½ teaspoon salt
  • 2 15-ounce cans chickpeas (about 3 cups cooked chickpeas)
  • 2 heaping cups (about 12 ounces) frozen mango chunks
  • a few dashes cayenne pepper


  1. Place a large (10-to 12-inch) heavy skillet over medium heat
  2. After about a minute, add the oil and swirl to coat the pan
  3. Toss in the butter, and swirl until it melts into the oil
  4. Add the onion, curry powder, and salt
  5. Cook, stirring occasionally, for about 5 minutes, or until the onion begins to soften
  6. Meanwhile, set a colander in the sink and pour in the chickpeas; give them a quick rinse and allow them to drain
  7. Add the chickpeas to the skillet, stirring until they get completely coated with the onion and spices
  8. Turn the heat to medium-low, and cook, stirring occasionally, for 5 minutes
  9. Stir in the mango and cover the pan
  10. Let it cook on its own for another 5 minutes, then give it a stir
  11. If it looks like it needs more sauce, you can add up to ½ cup water
  12. If you do, let it come to a boil, then turn the heat back down to low, cover the pan again, and cook slowly for an additional 10 minutes
  13. Not absolutely necessary, but this helps develop the flavor
  14. Serve hot, over rice, topped with a fine dusting of cayenne

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