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Home » Reviews » Mango Curry Chickpeas

June 14, 2015

Mango Curry Chickpeas

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Vegan Richa's Indian Kitchen, by Richa Hingle this Recipe

When I found out that one of my favorite bloggers, Richa of veganricha.com, was writing a cookbook, I was so excited to see what she would come up with. I’ve been a regular reader for years and have always had luck with cooking from her blog, which is updated often and also really gorgeous to look at.

Vegan Richa’s Indian Kitchen is a strong reflection of her blog. What I love most about Richa’s work is that she masterfully blends together her passion for and command of Indian flavors and cooking techniques while adhering to her vegan beliefs, creating her own style of cooking that’s unique and inspiring. Some other things that I really admire about Richa are that:

  • she’s a prolific recipe developer: Richa typically updates her site with new recipes a few times each week. Even if I’m not going to cook from her blog, I love dropping by to take a peek at what she’s come up with! In her cookbook, she’s extracted the best ideas and techniques to create recipes that anyone can make and enjoy;
  • I trust her recipes: In my experience, Richa’s recipes are pretty foolproof. They’re also approachable, usually quick to make and non-fussy—and her huge blog following is a reflection of that. The trust Richa has built up with her audience over the past several years is a result of her expertise and knack for simply creating dishes that people want to make; and
  • she’s a great photographer: All of her food is gorgeous, but I especially love Richa’s epic, towering and bold burgers … take a look! I can always spot her trademark photography style on social media channels right away.

But back to her cookbook! With VRIK, Richa has taken traditional and sometimes time-consuming Indian dishes and has not only made them vegan, but also more simplified, and quicker to make, with authentic or close-to-authentic results.

Richa Hingle of Vegan Richa

Some of the dishes in the cookbook include savory lentil pastries, roasted cauliflower and radish, split pea soup with spices and coconut, South Indian chickpea eggplant stew, butter seitan curry, vegan paneer and spinach in tomato sauce, saffron cream fudge and Bengali saffron cheese dessert. VRIK also includes spice blends, Indian breads, several chutneys, as well as sauces and basics.

I started off with making Richa’s Mango Curry Tofu (I subbed chickpeas which is a suggestion provided in the recipe) and we both loved it! I actually loved it more because while making it, I got to experience standing over the pot and smelling its heavenly aroma while it simmered. Sweet mango puree is mingled with rich coconut milk that’s balanced out with a small hit of apple cider vinegar and scented with cayenne, cinnamon, Garam Masala and cumin.

This has easily become a great go-to dish for us, so I’m excited that Richa’s publisher, Vegan Heritage Press, is not only allowing me to share it with you here, but also offering a free copy of the cookbook to one reader through this post.**To enter, just tell me your favorite Indian dish in the comments section, and I’ll randomly pick and announce a winner on Saturday, June 20 (shipping is limited to US only). Include your email, twitter handle or IG account name or some way to contact you in case your comment is drawn as the winner … good luck!**

The winner of this giveaway is Shelley, congrats! Thanks to everybody who entered!

Mango Curry Chickpeas
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Mango Curry Chickpeas

Table of Contents

  • Mango Curry Chickpeas
    • Description
    • Ingredients
    • Instructions

Mango Curry Chickpeas


  • Author: richa hingle
  • Total Time: 1 hours 5 minutes
  • Yield: 4 servings
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Description

(Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.)

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free with 2 cups of soaked chickpeas.


Ingredients

TOFU

  • 14 ounces firm tofu
  • 2 teaspoons safflower or other neutral oil
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon salt

CURRY

  • 3/4 cup chopped red onion
  • 1 (1-inch) knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • 1/4 teaspoon cumin seeds
  • 2 bay leaves
  • 4 cloves
  • 1 1/4 cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • Generous dash of black pepper
  • 1/4 teaspoon Garam Masala, for garnish
  • 2 tablespoons chopped cilantro, for garnish

Instructions

Tofu:

  1. Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

Curry:

  1. In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
  2. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

Mango Curry Chickpeas

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Filed Under: Book and Product Reviews, Reviews Tagged With: chickpeas, coconut milk, fruit

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Reader Interactions

Comments

  1. ann says

    June 14, 2015 at 12:41 pm

    I love Gobi Manchurian at our local Indian restaurant. Manchurian sounds more Chinese than Indian though doesn't it?? But I've always been afraid to try cooking Indian at home. Richa's book might be just the thing I need!

    Reply
  2. Donna says

    June 14, 2015 at 1:05 pm

    I, too, love Richa's recipes and would be thrilled to to have her book! Curries are my favorite – all that yummy sauce. This one with mango sounds great. My email is djsstubbs@aol.com.

    Reply
  3. Christopher Ryan says

    June 14, 2015 at 1:16 pm

    I love all forms of dal. Dal makhani, tarkka, etc. But I have to make this mango curry immediately.

    Reply
  4. Jennifer says

    June 14, 2015 at 1:37 pm

    I love Richa's blog and recipes. I think I might of had a small complaint (like once I remember she didn't write to preheat the oven, and I had to wait an extra 20 minutes to the oven to heat up, but then again I should of read the recipe all the way) I can't wait to look at this book and see all the different recipes.

    Reply
  5. ewlake says

    June 14, 2015 at 1:59 pm

    I've never met an Indian dish I didn't like! Would love to try making naan and paratha. We are fortunate to have the Karma Cafe in Salt Lake City. The owner serves one entree each night, prepared as Indians would at home – not restaurant style. Simple, satisfying, and delicious. Thanks for the giveaway!

    Reply
  6. Michelle Blanken says

    June 14, 2015 at 2:58 pm

    My favorite might be dosas. There isn't a restaurant near me that serves them so they're always a real treat. It would be great to learn how to make them!

    Reply
  7. Ms. Becky says

    June 14, 2015 at 3:51 pm

    I love one of Vegan Richa's Massaman Curry Vegetables recipe. Anything curry trips my trigger. Thanks for the chance to win this cookbook!

    Reply
  8. infinitezest says

    June 14, 2015 at 4:04 pm

    I love Richa's blog and her book looks incredible! My favorite Indian dish is probably a very spicy version of Chana Masala. email: infinitezest1@gmail.com

    Reply
  9. Heather says

    June 14, 2015 at 4:15 pm

    I love Indian food and tried Malai Kofta for the first time the other day. That, along with the garlic naan was a wonderful meal! Now, If I could just find a vegan version of this vegetarian recipe that would be great! Who knows, maybe she has one in this cookbook?!

    Reply
    • Richa says

      June 15, 2015 at 7:47 pm

      both in the book! 🙂

      Reply
  10. Melissa says

    June 14, 2015 at 4:22 pm

    Tofu saag & vegan naan! Thanks to Gokul is St Louis.

    Reply
  11. chaos/dollheads says

    June 14, 2015 at 5:57 pm

    dhingri matar!

    Reply
  12. Anonymous says

    June 14, 2015 at 7:43 pm

    Navratan korma!
    Cjacobson82@gmail.com

    Reply
  13. Ashley says

    June 14, 2015 at 8:10 pm

    Anything with eggplant! Thanks so much for the giveaway 🙂

    Reply
  14. Jen C says

    June 14, 2015 at 9:19 pm

    Chana Masala

    Reply
  15. Patty says

    June 14, 2015 at 10:22 pm

    I love all Indian food. Korma, masala, saag….. Qcbikers@cox.net

    Reply
  16. Anonymous says

    June 14, 2015 at 11:03 pm

    Palak paneer has always been my favorite, even as a child! This curry will need to be made soon! Azthesbo82@gmail.com

    Reply
  17. cyclist5000 says

    June 14, 2015 at 11:53 pm

    Aromatic chickpea and spinach curry!
    Jason
    cyclist5000@hotmail.com

    Reply
  18. Anonymous says

    June 15, 2015 at 12:42 am

    Love any dish with chickpeas, lentils, spinach or eggplant!

    Reply
  19. CMS Sultana says

    June 15, 2015 at 1:16 am

    I really love all the creamy Indian sauces which I've had to forego since finding veganism. Richa is a wonderful person who has helped me figure out Indian ingredients, recently she directed me to chickpea flour for some vegan omelettes. I would really enjoy holding her book in my hands.

    Reply
  20. Lydia Claire says

    June 15, 2015 at 1:46 am

    A coconut curry!

    Reply
  21. Corrine Greenfield says

    June 15, 2015 at 1:48 am

    I really like the eggplant dishes!

    Reply
  22. Rebecca says

    June 15, 2015 at 2:36 am

    I'm a huge fan of saag aloo. I make it at he pretty often!

    Reply
  23. Rebecca says

    June 15, 2015 at 2:36 am

    BeccaMFerguson@hotmail.com

    Reply
  24. Evan B. says

    June 15, 2015 at 3:52 am

    dosas! saag with coconut milk! baingan bartha!

    Reply
  25. Stephanie Bianca says

    June 15, 2015 at 4:06 am

    Massaman Curry!!

    Reply
  26. punkrockmartha says

    June 15, 2015 at 3:31 am

    as much as i wish i did not, i adore pakoras! thanks for the giveaway!

    Reply
  27. Casey says

    June 15, 2015 at 12:51 pm

    I love Chana Masala and Naan. I am a huge fan for her recipes and her blog! So excited for the cookbook. Always nervous about making Indian food for my son, because I worry he won't like it!

    Reply
  28. Emma Biggins says

    June 15, 2015 at 1:26 pm

    I LOVE any paneer dish but paneer makhani is amazing with roti and a coconut dal.

    ejbiggins@hotmail.com

    Reply
  29. Anonymous says

    June 15, 2015 at 1:27 pm

    I love a paneer dish but paneer makhani with roti and a coconut dal is to die for.

    ejbiggins@hotmail.com

    Reply
  30. Barbara Clark says

    June 15, 2015 at 1:54 pm

    Saag with tofu, curries are wonderful too. I just love Indian food!

    Reply
  31. Amelia says

    June 15, 2015 at 2:26 pm

    As much as I love saags and curries, I'd have to say my favorite Indian dish is vegan Nav Ratten Korma. Thanks for the recipe and the opportunity to win!

    amelia6097@hotmail. com

    Reply
  32. Lan | MoreStomach says

    June 15, 2015 at 3:05 pm

    i am such a fan of indian food and i'm lucky dw loves it too. we are limited in ordering it out because of the use of milk/cream/butter. i love vindaloo but it has been years since i've been able to have saag paneer.

    Reply
  33. Sophie says

    June 15, 2015 at 3:37 pm

    Masala Dosa is my favorite Indian food!

    Reply
  34. Sophie says

    June 15, 2015 at 3:38 pm

    Sorry realized I had to add my email sophie _ 680 At hotmail dot com.

    Reply
  35. Erin says

    June 15, 2015 at 4:05 pm

    Aloo Gobi and Masala Dosas are my two favorites.

    Reply
  36. Barb Skoog says

    June 15, 2015 at 4:06 pm

    Dal Makhani!!! I hope she has a vegan version of this recipe in her book. When I was in Rajasthan last year, this dish stole my heart. Of course it's made with cream and ghee in India but I'd love to make a vegan version of it at home.

    Reply
    • Richa says

      June 15, 2015 at 11:38 pm

      yes, its in the book!

      Reply
  37. MingusTrane says

    June 15, 2015 at 4:25 pm

    tofu saag and naan 🙂

    Reply
  38. BundtLust says

    June 15, 2015 at 12:42 pm

    I love anything Indian and vegetarian / vegan; would love to win a copy of this!

    Reply
  39. MarkTwain says

    June 15, 2015 at 4:32 pm

    Curry, Gobi Manchurian, Palak Tofu Paneer, Dal… so many!

    Reply
  40. jacquie astemborski says

    June 15, 2015 at 11:39 pm

    my favorite is chana masla.

    Reply
  41. Richa says

    June 15, 2015 at 11:41 pm

    Thank you for the wonderful review Erin! and the gorgeous photos! i am so happy you both loved it!

    Reply
    • erinwyso says

      June 16, 2015 at 2:45 am

      It's my pleasure, Richa … Looking forward to making more dishes from it!

      Reply
  42. Amber says

    June 16, 2015 at 2:33 am

    Aloo Gobi… I order it every time! IG @amberht

    Reply
  43. kzcakes says

    June 16, 2015 at 2:59 am

    My fave indian to order out is aloo gobi with veggie samosas! If im cooking at home i always go for the curries like malai kofta and chana masala!

    Reply
  44. daisy says

    June 16, 2015 at 1:19 pm

    I love Indian butter chicken, but I make it with cauliflower. Thanks for doing the giveaway!

    Reply
  45. Interstellar Vegan says

    June 16, 2015 at 3:36 pm

    I love all Indian food. I love curries and Naan and sag aloo and really all of it no really want to learn how to make all the yummy sauces to dip into! My email is mandy211@hotmail.com

    Reply
  46. Mac says

    June 16, 2015 at 5:41 pm

    I love tofu tikka masala so much! I'd also really like to make samosas sometime. Indian food is one of my favorites, I don't think I've tried anything I didn't like! I'd also love to try making some tofu palak paneer! I'd love to get my hands on her cookbook, everything I make from her is spot on!

    Reply
  47. Kaitlin Statz says

    June 17, 2015 at 12:23 pm

    I love aloo saag! Gotta be vegan though. s t a t z i n k @ g m a i l . c o m

    Reply
  48. Liz says

    June 17, 2015 at 6:01 pm

    I love tika masala, and samosas.

    Reply
  49. Betty says

    June 17, 2015 at 7:26 pm

    I love most Indian food, but my absolute favorite is Tika Masala. The flavors are amazing! This looks like a great book for a new vegi person!

    Reply
  50. Kat Bell says

    June 18, 2015 at 1:50 am

    I love most Indian foods. For me, the winner tends to be Paneer Mahkani or Paneer Tikka Masala. Email is a p o l l y m i @ gmail.com.

    Reply
  51. C Moore says

    June 18, 2015 at 4:03 am

    I love Indian food as a whole, but if I had to pick… Aloo Gobi and Saag Paneer are my comfort foods.

    Reply
  52. Kaliis says

    June 18, 2015 at 4:53 pm

    Bhaigan Bhartha, as I am a sucker for eggplant anything. But Channa Saag is a very very close second!

    Reply
  53. thevioletfern.com says

    June 18, 2015 at 1:21 pm

    Any type of curry – ANY – love. I never pass up a good Channa Masala either. Me, my sister and brother-in-law are addicted (no lie) to Vegan Richa's jalapeño popper dip! I would so enjoy and use and batter her cookbook!

    Reply

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