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Mango Coconut Curry

Recipe by: Susan Vierck
Featured on Chef AJ’s Show on 1-17-23


  • 1 small onion, diced
  • 5–6 cloves garlic, minced
  • 2 inch piece of fresh ginger, minced
  • 1 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 2 cups chopped cauliflower florets
  • 2 cans lite coconut milk
  • 2 cans chickpeas, rinsed and drained
  • 1 cup fresh mango, diced
  • 1 tbsp maple syrup (optional)
  • 1-2 teaspoons Spice Traders Curry Balsamic


  1. In a large non-stick sauce pan or pot, add onion and sauté until softened. Add a small amount of water to prevent sticking.
  2. Add in ginger, garlic, tomato paste, curry powder and Garam masala. Stir and sauté for a minute or until fragrant.
  3. Add in cauliflower and a splash of coconut milk and sauté an extra minute then add in chickpeas and remainder of coconut milk. 
  4. Stir together and bring to a simmer. Simmer on low heat for 10 minutes.
  5. Add in diced mango and maple syrup if using. 
  6. Stir and cook for another 3-5 minutes or until curry has thickened
  7. Serve with basmati rice and drizzle with Spice Traders Curry Balsamic over the top of rice and coconut curry. 
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