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Vibrant Chickpea & Mango Thai Curry in a Flash
Experience our vibrant Chickpea & Mango Thai Curry, a quick & easy dinner packed with nutrients. Perfect for a weeknight health boost!
Introducing a vibrant twist on traditional curry that bursts with unexpected flavors and colors. Our Chickpea & Mango Thai Curry combines the rich textures of chickpeas with the sweetness of ripe mango, all wrapped in a fragrant coconut milk base. This dish leverages the health benefits of legumes, providing a substantial source of protein and fiber, while mango adds a dose of vitamins A, C, and E. Perfect for those busy weeknights when you need something both quick and nourishing.
This recipe not only simplifies your cooking routine but also enriches your diet with a variety of nutrients. The use of fresh ginger and turmeric not only enhances flavor but also contributes anti-inflammatory benefits. Together with the vibrant colors of bell peppers and spinach, this dish is as visually appealing as it is health enhancing. Ready in under 30 minutes, it's an ideal choice for a weeknight dinner that doesn't compromise on flavor or health.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Thai
Experience our vibrant Chickpea & Mango Thai Curry, a quick & easy dinner packed with nutrients. Perfect for a weeknight health boost!
Ingredients
- • coconut oil: 1 tablespoon
- • onion, finely chopped: 1 medium
- • garlic cloves, minced: 3
- • fresh ginger, grated: 1 tablespoon
- • ground turmeric: 1 teaspoon
- • red curry paste: 2 tablespoons
- • can of coconut milk: 14 ounces
- • canned chickpeas, drained and rinsed: 15 ounces
- • ripe mango, diced: 1 large
- • red bell pepper, sliced thinly: 1 medium
- • fresh spinach: 2 cups
- • soy sauce: 2 tablespoons
- • lime juice: 1 tablespoon
- • fresh cilantro, for garnish: 1/4 cup
- • cooked jasmine rice, for serving: 2 cups
Instructions
- 1 Heat coconut oil in a large skillet over medium heat. Add the chopped onion, and sauté until it becomes translucent, about 3-4 minutes.
- 2 Stir in the minced garlic, grated ginger, and ground turmeric, cooking for an additional 1 minute until fragrant.
- 3 Add the red curry paste to the skillet, stirring to coat the onions and spices. Pour in the coconut milk, and bring the mixture to a gentle simmer.
- 4 Add the chickpeas, diced mango, and sliced bell pepper into the skillet. Stir well to combine, and let the curry simmer for about 5 minutes, allowing the flavors to meld.
- 5 Stir in the fresh spinach, soy sauce, and lime juice. Cook until the spinach wilts, approximately 2 minutes.
- 6 Serve the curry over cooked jasmine rice, garnishing with fresh cilantro. Enjoy your meal warm.
Serving Suggestions
- • This vibrant curry pairs wonderfully with a side of steamed edamame or a fresh cucumber salad to balance the rich flavors. Consider garnishing with additional lime wedges for an extra citrusy kick. Pair this dish with a refreshing iced green tea or a light, fruity white wine like Sauvignon Blanc or Pinot Grigio for a complete dining experience.
Storage Tips
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to maintain its creamy consistency. The flavors will continue to develop, making it even more delicious the next day. Avoid freezing, as the texture of the mango may become mushy.
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