Brazilian Coconut Chickpea Curry
Chickpeas simmer in a coconut, tomato, paprika and cumin sauce for a quick Brazilian-inspired curry. Serve it over rice with yogurt, coriander and lime.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Brazilian Coconut Chickpea Curry
Chickpeas simmer in a coconut, tomato, paprika and cumin sauce for a quick Brazilian-inspired curry. Serve it over rice with yogurt, coriander and lime.
Cookin' · https://cookin.club/recipes/brazilian-coconut-chickpea-curry
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Chickpea curry
Finishing and serving
Equipment
- Pot or large deep skillet
Instructions
Step 1: Heat the oil in a pot or large deep skillet over high heat. Add the garlic and onion and cook for 1 minute.
Step 2: Add the capsicum and cook for 2 minutes, until the onion is translucent and slightly golden at the edges.
Step 3: Add the remaining curry ingredients, except the baby spinach. Stir and bring to a simmer, then reduce the heat to medium-low so it simmers gently.
Step 4: Simmer for 12–15 minutes, until the sauce changes from pale pink to an orangey red colour.
Step 5: Stir in the spinach until just wilted, then stir in the coriander and lime juice. Add more salt if needed.
Step 6: Serve over rice with a dollop of yogurt, an extra sprinkle of coriander and a squeeze of lime. Use the lime sparingly so the curry does not become too sour.
Notes
Variations and storage
Use kale instead of spinach, or chives instead of coriander.
Canned black beans, cannellini beans or lentils can replace the chickpeas.
Serve with plain white rice, lime rice, cauliflower rice, mashed potato, couscous, polenta or pasta. You can also add another can of beans, corn or diced fresh vegetables and serve it as a chunky stew.
For dried chickpeas, soak 1 cup (200 g / 6.5 oz) overnight, then simmer in 3 cups water for 40–50 minutes until very soft. Alternatively, pressure-cook without soaking, covered with 3 cups water, for 45 minutes on high. Drain before using.
Refrigerate for up to 5 days or freeze. Thaw and reheat; add a splash of water if needed to thin the sauce.
Nutrition per serving
- Calories
- 399 kcal
- Fat
- 28 g
- Saturated fat
- 20 g
- Carbohydrates
- 33 g
- Sugar
- 9 g
- Fiber
- 8 g
- Protein
- 11 g
- Sodium
- 725 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This Brazilian coconut chickpea curry brings together a creamy tomato sauce, paprika and cumin, with spinach, coriander and lime to finish. Serve it over rice to soak up the sauce.
Canned chickpeas make this a convenient one-pot meal. Adjust the cayenne to taste, and choose chicken or vegetable stock.
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