Mango Coconut and Chickpea Curry
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 teaspoons coconut oil
  • ¾ cup chopped onion
  • 2 cloves garlic, minced
  • 1 inch ginger root, minced (roughly 1 tbsp)
  • 1 large russet potato, cut into ¾" cubes (roughly 2 cups)
  • 1 can chickpeas (540ml)
  • 2 cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ¼-1/2 teaspoon cayenne, depending on spice preference
  • ¼ cup chopped cilantro, reserving a few leaves for garnish
  • 1 large mango, peeled and cubed, ¾"
  • ¼ cup toasted coconut
  • 1 lime
  1. In a heavy saucepan heat coconut oil over medium heat. Once hot add in the onion, garlic and ginger and cook for 3-4 minutes. Add in everything except for mango, coconut and lime. Turn heat up to high and bring to a boil, using a whisk to properly distribute spices. Once boiling, reduce heat to low and simmer, covered for 1 hour.
  2. During the cooking hour prepare some white or brown rice to serve the curry on.
  3. Once the hour is up add in the mango and cilantro cooking for 5 minutes. Serve the curry onto a bed of rice, sprinkle the toasted coconut on top, add a few leaves of fresh cilantro and serve with a wedge of lime. The citrus is extra yum with this curry. Enjoy!
Recipe by Go Dairy Free at