Mango Chickpea Curry

Mango Chickpea Curry - photo credits to


1 Tbsp. canola or coconut oil
1/4 cup onions, minced
1/2 Tbsp. curry spice - or more if you want a stronger curry flavor
2 cup mixed root vegetables, peeled and chopped (I used carrots and parsnips)
1 cup chopped broccoli
1 mango, peeled and cut into 1/2 inch pieces
1 cup water
2/3 cup light coconut milk (I used 2/3 cup almond milk + 1/4 cup coconut flakes, cooked together on the stove until warm)
1 can chickpeas
Sliced Almonds
Salt & pepper to taste

3 Cups Minute Brown Rice, prepared via instructions


Chickpea recipe: Heat oil in a large saucepan on medium heat and saute onions with curry spice.

Rice: Start the water boiling for the rice (2 1/2 cups for 6 servings of rice). When the water for rice begins boiling, add in 3 cups of rice. Return to boil. Reduce heat to low; cover and simmer for 5 minutes. 

Chickpea recipe: Add the root vegetables and water to the onions and cook for another 5 minutes.
Then add coconut milk, chickpeas, salt & pepper and reduce to a simmer for 10 minutes. Add broccoli with 7 minutes to go.

Serve over rice and top with sliced almonds. Enjoy!

Recipe adapted from:

Nichole Porath

Nichole is a blogger, elite level runner, and coach. She ran professionally for Brooks for two years after qualifying for the 2012 US Olympic Marathon Trials. During that time she founded TNC endurance, where she coaches and motivationally speaks to organizations large and small. This blog details her rise to national-level racing, and continues to follow her as she gets back into racing after starting a family. Read on, friends!


  1. Looks super yummy. I would eat curry every day if I could. What's up with the almond milk/coconut flake substitution? Trying to make it healthier, or just didn't have a can of coconut milk on hand?

    1. No reason - just didn't have a can of coconut milk on hand. But - I don't think I noticed much of a difference, so I may continue using that as a healthy substitution!