Thai Mango Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai yellow curry with sweet mango, hearty chickpeas, and aromatic spices simmered in coconut milk. Ready in 25 minutes, serve over steaming rice for a satisfying weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon light oil, ((such as canola or vegetable))
- 1 yellow onion, (sliced)
- 1 red bell pepper, (sliced)
- 3 tablespoons Thai yellow curry paste
- 3 cloves garlic, (minced)
- 1 inch piece fresh ginger (peeled and minced)
- 1 400ml can full-fat coconut milk
- 1 cup vegetable broth
- 1 19oz can chickpeas, (drained and rinsed (or 2 cups cooked))
- 2 cups mango chunks, (2 large mangoes) (fresh or frozen)
- 1/4 teaspoon salt
- 1 handful cilantro, (roughly chopped)
- Cooked rice for serving
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1327mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 129mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.