Coconut Mango Curry

Don’t like your curries spicy? This is one for you. The mild, fruity mango and coconut flavours make this dish easy on palette. Of course if you do like that bit of spice, add some more chillies. I like to throw everything into the slow cooker for this and leave it for a few hours but it’s just as easy to do in a large pot or wok.


  • 2 cans of coconut milk
  • 2 ripe mangos
  • 2 tins of chickpeas
  • 2 cups of chicken stock
  • 2 peppers
  • 1 zucchini (courgette)
  • 2 carrots
  • 2 red onions
  • 2 cloves of garlic, crushed
  • 2cm of ginger, peeled and diced
  • Juice of 1 lime
  • 1 tablespoon of olive oil
  • 1 tablespoon of tumeric
  • 1 teaspoon of cumin
  • 1 teaspoon of chilli flakes
  • 1 tablespoon mild curry powder
  • Fresh mint and lime wedges to serve


Chop all of the vegetables and add to the slow cooker. Cover with coconut milk and stock. Mix in dried ingredients and stir well. Cover and cook on high for between 4 and 6 hours. When done serve with some brown rice.

Really easy one this. Add one diced chicken or beef if you’d prefer a meaty option. Personally I like to go veggie every now and again and find this recipe a great one for those times. Plus it has chickpeas! They’re basically like balls of protein!

Mango Coconut Curry

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