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Coconut Chickpea Curry with mango, broccoli, and basil is the ultimate 30 minute meal. Enjoy this vegan, gluten free curry for meal prep lunch or easy weeknight dinner.
This recipe post is sponsored by So Delicious Dairy Free and Sprouts Farmers Market. I was compensated for my time, however all opinions are my own.
Easy Coconut Chickpea Curry
This 30 minute meal is brimming with rich, aromatic flavor and warm spice. It’s 100% plant-based, yet super satiating from the combination of protein, fiber, and heart-healthy fats. Enjoy it for a quick and easy weeknight dinner, or better-than-takeout weekday lunch.
I love the combination of savory spice with sweet mango in this recipe. Together, they meld beautifully into a creamy coconut milk-based sauce. Especially with a jolt of lime juice and basil to perk it up with bright, fresh flavor. Serve this curry over rice, quinoa, or your grain of choice, and you’re in for a virtuous, yet supremely satisfying meal.
What Goes Into Vegetarian Curry?
One of the best things about vegetable curry is how versatile it is. You can use essentially any vegetable combination you like, and switch up the spices as you see fit. So, basically think of this more of a template rather than an exact blueprint. Here’s the categories of what you need, plus some of my suggestions:
- Vegetables: I love using broccoli or bok choy, however I always suggest to lean into what’s in season. During the summer, try zucchini or yellow squash for a fun seasonal spin.
- Aromatics: In my opinion, onion, garlic, and red curry paste are essential in any curry. They basically build the foundation in which the flavor layering starts.
- Spices: Curry powder is a MUST, and I strongly recommend Madras Curry Powder. It’s a little hotter and more fragrant than traditional. I typically purchase it from Amazon or any health food store, such as Whole Foods. In addition to curry powder, you can also add ground cumin, coriander, cinnamon, and/or cayenne pepper.
- Protein: This recipe calls for chickpeas, however other popular options in vegetarian curries are edamame and tofu. Or, if you prefer vegetables alone, you can pair the curry with quinoa, which is a great plant-based source of complete protein.
- Coconutmilk: The base of most curries is coconut milk because it’s luxuriously creamy and mild in flavor. For this recipe, I use So Delicious® Dairy Free Organic Unsweetened Coconutmilk. It’s made with organic filtered coconutmilk, and fortified with calcium, vitamins A, D, and B12, plus selenium and zinc. In addition, all So Delicious Dairy Free products are verified by the Non-GMO Project’s product verification program. You can also add a dollop of their coconutmilk yogurt (my personal favorite!) on top of the curry for double the coconut goodness.
How to Make Coconut Chickpea Curry
This coconut curry comes together in one pot in right under 30 minutes. And, since it’s meatless, it will last up to 4 days refrigerated. (Which basically means weekday meal prep is covered!) Here’s how it’s done:
Sauté the Shallots and Broccoli
The first step in making this coconut curry is cooking the shallots and broccoli in olive oil. You just want to sauté them long enough for the shallots to soften. The broccoli will finish cooking in the curry sauce later on.
Blend the Coconutmilk and Chickpeas
The key to achieve this curry’s creamy character is blending some of the chickpeas with coconutmilk. Adding peanut butter to the mix adds depth of flavor and extra richness. If you prefer, you can also cashew butter.
Add Garlic, Thai Red Curry Paste, and Spices
The next step is adding the garlic, Thai red curry paste, curry powder, cayenne pepper, and salt to the pan. Cooking the spices in hot oil is called blooming, which is a way of deepening their flavor. You want to cook this mixture for about 1 to 2 minutes, until it’s super aromatic.
Add the Coconutmilk Mixture
Once combined, simmer the mixture, uncovered, for about 8 minutes, or until the broccoli is soft. Lastly, stir in the remainder of the chickpeas, mango, lime, and fresh basil, and adjust the seasonings as needed.
Serve over Rice
I love serving this curry over aromatic Basmati rice for the classic curry experience. However, if you prefer a lower-carb alternative, feel free to use quinoa or simply enjoy the curry as is!
Is Chickpea Curry Healthy?
This coconut chickpea curry is a great source of dietary fiber, plant-based protein, and heart-healthy fats. It also offers antioxidant and anti-inflammatory compounds such as curcumin (from the curry powder) and gingerol (from the ginger). In addition, fresh mango adds loads of immune-boosting vitamin C, which is especially beneficial this time of year.
And, since it calls for So Delicious Dairy Free Coconut Milk over canned coconut milk, you save big on calories and saturated fat.
Give this simply delicious meal a try for a guaranteed weeknight win. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Need More Recipe Ideas for Canned Chickpeas? Check out my top 10 favorite chickpea recipes here!
Coconut Chickpea Curry with Mango
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 5 cups broccoli florets (from 1 large head of broccoli)
- 1/2 cup chopped shallots
- 2 1/2 cups So Delicious Dairy Free Unsweetened Coconutmilk
- 2 (15-oz.) cans chickpeas, drained and rinsed
- 2 Tbsp. peanut butter (sub cashew butter)
- 3 garlic cloves, minced
- 1 Tbsp. curry powder
- 2 tsp. Thai red curry paste
- 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 basil
- Cooked basmati rice for serving
Instructions
- Heat oil in a large skillet over medium. Once hot, add broccoli and shallots; cook 5 minutes, until broccoli is crisp-tender.
- Meanwhile, combine coconutmilk, 1 cup of chickpeas, and peanut butter in a high powder blender; blend until smooth. Set aside.
- Add garlic, curry powder, Thai red curry paste, salt, and cayenne to pan with broccoli; cook 2 minutes, stirring often to prevent burning, until aromatic.
- Add coconutmilk mixture to pan and simmer over medium-low for 8 minutes, or until broccoli softens and sauce thickens. Stir in remaining chickpeas, mango, lime juice, and basil; cook 1 more minute to heat through.
- Serve mixture over rice and garnish with additional herbs, if desired.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Is there a substitute for curry paste?
How would you make this with frozen broccoli?
Hi Kelly,
I’d make sure the broccoli was completely thawed and then stir it in when you add the coconutmilk mixture (before simmering).
I can use regular canned coconut milk, right?
All I could find in the store last week was green curry paste, and I can’t imagine it being more delicious with red vs green because this was so yummy! AND healthy!
Hi Laura, I’m so glad you enjoyed the recipe!! Thank you for taking time to leave a review!