A couldn't be easier curry!
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First published in February 2014 and re-priced this week

Making it up as I go along

I have had a lovely play in the kitchen today and amongst other things, I made this chickpea, mango and coconut curry. It is gorgeous!

I got an order from Approved Food this week which included some large tins of mango pulp (Edit, that was in 2014 – and I’ve still got some!) . I wanted to make a main dish with it, rather than a sweet one, so I had a bit of a google and a think and decided to do this.

I had the last of a box of coconut milk powder also from Approved Food to use up, some chick peas I had previously cooked sitting in the freezer, some spinach in there and plenty of spices.

Make it even cheaper!

You could well get the ingredients cheaper than shown in the recipe.

I had tins of mango pulp from AP for 25p, so 6p
Coconut milk for 49p, so 24p
Dried chick peas from the Indian shop, about 25p
Total of 91p or 23p a portion

Just these 3 ingredients bought cheaper has halved the price per portion!

I used a general, mild, curry powder from Rajah that was fine.

If you are using mySupermarket to buy the tin of mango, (it’s what I use to price recipes) it doesn’t show up unless you search for ‘tinned tropical fruit’!

The spices here can be absolutely anything that you have. Any general curry powder spice mix would be fine, or a mix of coriander, cumin and turmeric, or a tblsp of a curry paste from a jar.

If you have any, a sprinkle of fresh coriander would be lovely, or mint

Instead of the chickpeas, you could use any of the firm lentils, (the green/brown ones), soya beans (dried or green ones), a mix of root vegetables, some frozen mixed veg, a couple of chicken thighs, a couple of frozen white fish fillets. It would be a bit of a splodgy mix, but you could use the red lentils. And of course, any combination of these too.

You could substitute a tin of broken mandarin segments for the mango. You can use either coconut milk powder or a tin of coconut milk, or even some coconut cream.

Another one of those very variable recipes

Even more coconut milk powder

I absolutely loved this, so much so, that I went back on to Approved Food to get some more coconut milk powder. I bought 20, yes you did read that right!, 20 boxes at 75p each, and some more mango. Both daughters will be getting some of this 🙂

I need to freeze the rest of the tin of mango. It says it’s pulp, but it’s completely smooth, tastes really nice just from a spoon. Would be lovely frozen just as it is to make mango sorbet, stirred through yogort, maybe freeze that too to make frozen mango yogort. You could pour it over fruit salad, or ice cream, whizz it into a milk shake, lots of things really.

As I was reading about recipes that use mango or coconut powder, I came across several things that said that as long as you have a source of Vitamin C, you can live on just coconuts. Link here, and here, and here  is a link about a man who founded an entire cult eating just coconuts, with disastrous results! I am intrigued by the idea of eating just coconuts, as I had never heard it before. I am wondering if more coconut is a good idea on a diet that minimises expense, although a lot of the good stuff is in the water inside a whole coconut. That is packed with vitamins and minerals.



chickpea, mango and coconut curry

A gorgeous Chickpea, Mango & Coconut Curry

A couldn't be easier curry!
0 from 0 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Dinner, Lunch
Cuisine: Indian
Keyword: budget meals, cheap family recipes, curry, vegan, vegetarian
Dietary Requirements: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Other: Freezes Well
Servings: 4 servings
Cost per portion 50p
Calories: 507kcal
Author: Thrifty Lesley
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  • 480 g chickpeas This is 2 tins, drained. 66p for 2 tins. 250g dried, soaked and cooked, £1.15/500g, 57p
  • 100 g onion chopped, £1/kg, 10p
  • 200 g mango pulp Kesar £1.70/850g, 40p , or use fresh mango and mash it
  • 400 ml coconut milk 50p
  • 200 g spinach frozen, £1.25/850g, 30p
  • 1 tbslp curry powder 75p/100g, 11p
  • 1 tbsp olive oil or any other fat you want to use


  • I used a general, mild, curry powder from Rajah that was fine.
  • Sauté the onion in a little oil, add the spices and sizzle them to bring out the flavour. Spices are often oil soluble, not water soluble, so you get the best flavour by cooking them in oil.
  • Add everything else and simmer gently for a few minutes.
  • Taste. Add a tsp salt and a tsp pepper. Stir very well and taste again. Does it need more salt, or pepper, or curry spice?
  • And that's it, job done. Easy wasn't it!
  • We had ours with a Nan, 4p each, or you could use value rice for 3p or 4p each, or both of course


Nutrition Facts
A gorgeous Chickpea, Mango & Coconut Curry
Amount Per Serving
Calories 507 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 20g125%
Sodium 75mg3%
Potassium 942mg27%
Carbohydrates 54g18%
Fiber 12g50%
Sugar 18g20%
Protein 15g30%
Vitamin A 5957IU119%
Vitamin C 26mg32%
Calcium 155mg16%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.
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UK Money Bloggers Summer Giveaway
The garden in July