Mango spinach curry salad

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Recipe by Damaris Beems Course: SaladsCuisine: Mediterranean




Cooking time


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Aha, you are reading the copy of this recipe, I already expected that. If you see this photo the next thing you want to do is to make sure you have all the ingredients in your kitchen for this hero of the salads, right? The spinach, cauliflower, mango, chick peas and the herbs that come to life in the pan. The smell, the taste, the colour. It makes no difference when you serve it: as a starter, for lunch or as a side dish. It will shine on that stage no matter what.


  • 200 gram dry chick peas

  • 1 table spoon coriander seeds, cumin poweder and mustard powder

  • 0,5 table spoon turmeric

  • 1 red onion

  • 1 cauliflower

  • 1 mango

  • 1 red chili pepper

  • 200 gram fresh spinach

  • 1 bouquet fresh coriander

  • 150 milliliter olive oil

  • 1 lime (the juice)


  • Start by cooking the chick peas. While they are getting done, you can prepare the rest of the salad.
  • Boil the cauliflower (in pieces) for 2-3 minutes. 
  • Cut the mango into nice pieces.
  • Preheat a frying pan (both the chick peas and the cauliflower need to fit in) and warm up 100 ml of olive oil. Fry the onion for 2 minutes. Then add the coriander seeds, the mustard powder, the cumin and the turmeric. The seeds could start to pop, but that’s actually what you want them to do. Mix everything well so that all flavours can be released.
  • When the chick peas are ready, drain them and fry them in the pan together with the onion and the herbs. Do this for 5 minutes.
  • Now wash the spinach and bring it over into a large salad bowl. Add the chick peas.
  • Cut the red chili peppers in small pieces. Take out the seeds if you don’t like too much spiciness in your salad.
  • Now fry the cauliflower (cut them into smaller pieces after they have been boiled) in the same pan as the chick peas. The pan will ensure that the flavours will also be transferred onto the cauliflower. Then add the cauliflower to the salad.
  • Add the mango.
  • Cut the coriander leaves and sprinkle them over the salad. Squeeze the lime and and the juice to the salad together with the olive oil. Mix well and enjoy.


  • BEWARE: for this salad I use dry chick peas. They have to soak in water for 24 hours. And on the day you prepare the salad they need to cook for 45 minutes. So keep this in mind when planning to prepare this salad.

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