A simple mango and chickpea curry that takes minutes to make!
We’re simmering juicy ripe mangoes and hearty little chickpeas in spiced creamy coconut milk!
This Kerala inspired recipe is sweet, savory, and a little spicy. It’s my twist on mambazha pulissery. Traditionally, this south Indian dish is made with ground coconut and yogurt, but I’m keeping things a bit simpler by replacing those two ingredients with a can of full-fat coconut milk, which also makes this dish vegan and dairy-free. I’m also adding chickpeas to turn this mango curry into a main dish. So yeah, this is not exactly a dish you’ll find in Kerala, but it is reminiscent and it is what you’ll find in our half-Keralite (half-Punjabi) household. 🙂
So why the chickpeas? I realize that most Indian meals consist of several dishes, but as a busy parent/person, making multiple dishes a night isn’t always feasible. I like to keep things simple on weeknights, one dish with rice (or roti). By adding chickpeas to ripe mango curry, I can get away with making just one dish instead of two. And my kids love it because they’re getting mango in their meal, a fruit that’s typically reserved for snack time or dessert.
You can make this dish with fresh mango or frozen mango. I make it with frozen mango all the time because it’s easily accessible and frozen mangoes are typically sweet which is good for those of us who still struggle with picking ripe mangoes (I did not inherit my parents’ talent for choosing perfect mangoes). I just chop the frozen mango chunks into smaller pieces (while still frozen – it’s easier to cut).Print
- 1 tablespoon coconut oil
- 1 teaspoon brown/black mustard seeds
- ½ onion, finely chopped
- ½ serrano pepper or green chili, minced
- 15–20 curry leaves
- ½ inch knob ginger, minced
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne, to taste
- 1 ½ cups ripe mango cut into bite-sized pieces
- 1 ½ cups cooked chickpeas (or 1 can)
- 1 (13.5 ounce) can full-fat coconut milk
- Melt the coconut oil in a dutch oven or pot over medium heat, then add the mustard seeds. Once the seeds begin to splutter, add the onion, serrano pepper, curry leaves, and ginger. Cook for 5 minutes, stirring frequently until the edges of the onions begin to turn brown.
- Add the salt, turmeric, cayenne, stir, then add the mango and chickpeas, stir again, then pour in the coconut milk.
- Bring the pot to a simmer, then turn off the heat.
- Serve hot or warm or room temperature.
This recipe is part of my new “chickpea series.” Cook a big batch of dried chickpeas (see this blog post), and try one of my recipes that calls for cooked chickpeas! You can also use canned chickpeas but dried beans taste better.