Brazilian Coconut Chickpea Curry
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Servings
4
-
Calories
399 kcal
-
Course
Main Course
-
Cuisine
South American, Brazilian
Brazilian Coconut Chickpea Curry
Description
This Brazilian Coconut Chickpea Curry starts with sautéed garlic, onion, and red bell pepper in olive oil, building a fragrant base. Canned chickpeas combine with full-fat coconut milk, crushed tomatoes, and chicken or vegetable stock, creating a sauce seasoned with paprika, cumin, cayenne pepper, sugar, and salt. The curry simmers gently until the sauce turns a deep orangey-red color, signaling flavor development. Baby spinach is stirred in at the end, wilting slightly to add a tender green component.
The curry’s texture is hearty from soft chickpeas and tender vegetables in a creamy, slightly spicy sauce. Lime juice and fresh coriander mixed in before serving lend brightness and herbaceous notes. This dish typically serves over rice or alternative starches such as cauliflower rice, polenta, or mashed potatoes to soak up the sauce.
Variations include substituting other canned beans or lentils for chickpeas, and replacing coriander with chives if desired. The recipe offers instructions for cooking dried chickpeas using soaking and simmering or pressure cooking. The curry stores well in the refrigerator for up to five days and freezes with minimal texture change, making it practical for meal planning. Reheating may require thinning with water.
Ingredients
Chickpea Curry:
- 1.5 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic minced, cloves
- 1 red bell pepper cut into 3 x 0.75cm / 1.25 x 1/3"" strips, capsicum
- 2 chickpeas drained (Note 1, canned
- 400ml/14oz coconut milk , full fat for best flavour (Note 2)
- 400ml/14oz crushed tomato canned
- 1 cup (250ml) chicken stock low sodium, or vegetable stock/broth
- 1 tbsp paprika
- 1 tbsp cumin
- 1/2 - 1 tsp cayenne pepper (adjust spiciness to taste)
- 1.5 tsp sugar (any type)
- 0.5 tsp salt
- 50g / 2oz baby spinach leaves (or kale)
Finishing & Serving:
- 3 tbsp Coriander roughly chopped, plus more for serving (Note 3, or cilantro
- 1 tbsp lime juice , plus extra wedges for serving
- yogurt (optional)
- rice Note 4, or something to soak up the sauce
Instructions
- Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.
- Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.
- Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.
- Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.
- Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.
- Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!)
Notes
- Canned chickpeas may be substituted with black beans, cannellini beans, or lentils for variation.
- Full-fat coconut milk is preferred for richer flavor though light versions work.
- If avoiding coriander, chives can replace it to maintain fresh herb taste.
- Serve with rice, mashed potatoes, polenta, couscous, or pasta to absorb the sauce.
- Dried chickpeas should be soaked overnight and simmered, or cooked in a pressure cooker without soaking.
- Leftovers keep safely in the fridge for up to five days; freeze for longer storage and add water when reheating if sauce thickens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399cal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 20g | 100% |
| Sodium | 725mg | 30% |
| Potassium | 1021mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 3660IU | 73% |
| Vitamin C | 65mg | 72% |
| Calcium | 142mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
