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    You are at:Home»Dairy-Free Recipes»Mango Coconut and Chickpea Curry

    Mango Coconut and Chickpea Curry

    1
    By Alisa Fleming on January 29, 2014 Dairy-Free Recipes, Entrees

    This recipe for chickpea curry is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Christina Coopman. For the creamy sauce, she uses Unsweetened Coconut Milk Beverage from So Delicious.

    Mango Coconut and Chickpea Curry

    So Delicious Dairy Free 3 Course Recipe Contest BadgeChristina says, “I love making creamy dairy free recipes and then serving them to friends and family. They are always shocked that there’s no dairy in them!”

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Chickpea Curry

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan, and vegetarian. It’s actually Top 8- and Top 11-allergen free!

    Mango Coconut and Chickpea Curry
     
    Print
    Prep time
    10 mins
    Cook time
    1 hour 10 mins
    Total time
    1 hour 20 mins
     
    Author: Christina Coopman
    Serves: 4 servings
    Ingredients
    • 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
    Instructions
    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!
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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