Thai Mango & Chickpea Curry

Quick mid-week meal that’s as spicy as you want to make it but also quite sweet with the mango. Lovely and warming on a cold winter’s evening.

Equipment: large, deep non-stick frying pan


  • 1 onion, diced

  • 1 red pepper, cut into long strips or bite size chunks

  • 1 tbsp of Thai green curry paste (I used a Blue Dragon one)

  • 3 cloves garlic, pressed

  • 1 inch fresh ginger, minced

  • 1 tin coconut milk

  • 1 stock cube in 1 cup of water

  • 1 tin chickpeas

  • 1 large mango, bite size chunks (use a potato peeler to get the skin off)

  • 1/4 tsp salt

  • 1 handful coriander, leaves picked

  • Serve with basmati rice, side of broccoli or other greens


  1. Saute the onion and pepper in a couple of tablespoons of water to soften (5 mins)

  2. Add the curry paste, garlic & ginger. Fry 1 minute

  3. Add the coconut milk, stock, chickpeas, mango & salt. Simmer 10-15 mins

Cooking notes:

  • Obviously use the amount of curry paste you want to dial the spice up or down

Original recipe came from itdoesnttastelikechicken . The original is Yellow Curry but I’ve found it hard to find a vegan version of yellow curry paste so swapped to green. She also used two mangoes which I thought was overkill.