Guardar Experience a tropical escape with this 20-Minute Vegan Mango Coconut Chickpea Curry over Rice. This vibrant, creamy dish combines the sweetness of ripe mango with rich coconut milk and protein-packed chickpeas for a satisfying meal that is as colorful as it is delicious. It is the perfect solution for busy weeknights when you want a wholesome, fusion-inspired dinner in record time.
Guardar This easy one-pan curry is designed to be effortless. The combination of ginger, garlic, and curry powder creates a fragrant base that perfectly complements the creamy coconut sauce. Served over a bed of fluffy rice, it provides a complete and comforting meal that feels much more indulgent than its simple preparation suggests.
Ingredients
- For the Rice:
- 1 cup (200 g) basmati or jasmine rice
- 2 cups (480 ml) water
- 1/2 tsp salt
- For the Curry:
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, grated
- 1 red bell pepper, diced
- 1 1/2 cups (250 g) ripe mango, diced (fresh or thawed frozen)
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 2 tbsp curry powder (mild or medium)
- 1/2 tsp ground turmeric
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 1 tbsp maple syrup or agave (optional, for extra sweetness)
- 1/4 cup (10 g) fresh cilantro, chopped (for garnish)
Instructions
- 1. Prepare the rice
- Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- 2. Sauté aromatics
- Meanwhile, heat coconut oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent.
- 3. Add vegetables
- Add garlic, ginger, and bell pepper. Cook for another 2 minutes, stirring frequently.
- 4. Mix curry base
- Stir in mango, chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix well.
- 5. Simmer the sauce
- Bring to a gentle simmer and cook for about 6–8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- 6. Final seasoning
- Stir in lime juice and maple syrup (if using). Taste and adjust seasoning as needed.
- 7. Serve
- Serve curry over rice. Garnish with fresh cilantro.
Zusatztipps für die Zubereitung
To ensure your rice is perfectly fluffy, remember to let it stand covered for 5 minutes after cooking before fluffing with a fork. For a lighter version of the curry, you can use light coconut milk instead of full-fat, though the sauce will be slightly less creamy.
Varianten und Anpassungen
If you prefer a spicier kick, add 1/4 tsp of cayenne pepper or a finely chopped fresh chili along with the onion. For a tangier variation, try swapping the diced mango for fresh pineapple chunks.
Serviervorschläge
This curry is best served warm over basmati or jasmine rice. It pairs excellently with warm naan bread or a side of lightly steamed greens. Garnish generously with fresh cilantro for a burst of color and herbal freshness.
Guardar This nutrient-dense meal provides 11g of protein and 480 calories per serving, making it a well-balanced choice for a plant-based diet. Enjoy this quick tropical feast that proves healthy eating can be both simple and incredibly flavorful.
Preguntas frecuentes sobre recetas
- → ¿Puedo usar mango congelado en lugar de fresco?
Sí, el mango congelado funciona perfectamente en este currie. Descongélalo antes de usar o añádelo directamente durante el simmer. El mango congelado puede incluso ser más dulce y tierno.
- → ¿Cómo puedo hacer el currie más picante?
Añade 1/4 de cucharadita de pimienta de cayena o un chile finamente picado junto con la cebolla. También puedes usar curry en polvo de intensidad media en lugar de suave.
- → ¿Se puede preparar este currie con anticipación?
Definitivamente. El currie sabe aún mejor al día siguiente cuando los sabores han tenido tiempo de fusionarse. Guárdalo en el refrigerador hasta por 3 días y recalienta suavemente.
- → ¿Qué tipo de arroz funciona mejor?
El arroz basmati o jasmine son ideales por su aroma y textura esponjosa. El arroz integral también funciona pero requerirá más tiempo de cocción y agua adicional.
- → ¿Puedo sustituir los garbanzos por otra legumbre?
Sí, las lentejas cocidas o los frijoles negros funcionan bien. Los garbanzos mantienen mejor su forma, pero los frijoles negros añaden un sabor terroso complementario.
- → ¿Es necesario agregar el jarabe de arce?
Es opcional pero recomendado si tu mango no está completamente maduro. El endulzante realza el sabor tropical y equilibra las especias. Prueba primero y decide si lo necesitas.