Summer Chickpea Curry with Green Mango

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 40 Mins Total Time: 50 Mins

So you want a flavourful curry but it’s too hot out for something heavy on the stomach? Well, this chickpea curry with green mango is perfect for those sweltering days. This Caribbean-inspired vegan curry is full of protein but easy to digest. You won’t get a food coma after your meal and the tanginess almost makes you feel lighter with every bite!

As the dry season approaches, the mango trees are heavy and plump with fruit. It will be a while before we get to enjoy any ripe mangoes, but green mangoes are just what the doctor ordered for these lazy hazy days of summer.

This vegan chickpea curry is made thick, not with coconut milk, but with aquafaba. The sourness of the green mango is a perfect companion to the creaminess. And the scotch bonnet just adds a touch of spice to elevate the flavour of the entire dish.

This curry pairs well with plain or coconut rice. It is almost essential that you also fry up a good plate of plantains or sweet potato fritters to soak up the curry sauce. Trust me, it’s a killer combo.


  • You can also use pineapple, but not a ripe one! If you only have ripe pineapples, then you probably don’t have to add any sugar.
  • Green papaya can also work instead of mango but needs 2 tbsp of lemon juice.
  • This curry works best spicy. You can omit the scotch bonnet if you like, but it won’t be as good!

Curry with fruits is so my thing. For other fruit curry recipes, check out Red Curry (Kang Phet) with Rambutan and Vegan Jungle Curry (Kang Pa).

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0/19 Ingredients
Adjust Servings
  • Spice Paste


0/12 Instructions
  • Finely dice the onions and mince the garlic. Chop the green mango into small cubes. Save 1 cup of aquafaba from the canned chickpeas.
  • Heat 4 tbsp of oil over medium-low heat. Sauté the onions, scotch bonnet pepper, and cardamom briefly in the oil, then cover with a lid until the onions are translucent.
  • Meanwhile, mix all the spices together with 4 tbsp of the saved aquafaba into a smooth paste.
  • Add the garlic to the onion mixture and mix well for about half a minute.
  • Add the green mangoes and chickpeas and mix well.
  • Turn the heat up to high and add the spice paste to the pot. Stir continuously until the sauce has dried up and everything is coated well with the spices.
  • Then add 1 tbsp of oil and mix well.
  • Deglaze the pan with the rest of the aquafaba.
  • After deglazing, add the vegetable stock to the pot and bring to a boil.
  • Turn the heat down to low, and simmer uncovered until the curry volume is reduced by half. Taste and add sugar and salt to taste.
  • Cover the pot and simmer for another 10 minutes.
  • Serve hot topped with coriander.

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