If you’re on the hunt for a dish that’s bursting with vibrant flavors and comforting warmth, look no further than this Brazilian Coconut Chickpea Curry Recipe. It’s a delightful fusion of creamy coconut milk, hearty chickpeas, and a balance of spices that will make your taste buds dance with joy. Perfectly suited for both busy weeknights and leisurely dinners, this curry is a true celebration of simplicity meeting exotic flair.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Brazilian Coconut Chickpea Curry Recipe. Each item on this list plays a key role—whether it’s bringing richness, depth, or a punch of freshness.
- Olive oil: A good-quality olive oil helps sauté the aromatics, creating the perfect flavor base.
- Onion (finely chopped): Adds sweetness and texture as it softens and caramelizes.
- Garlic cloves (minced): Offers a fragrant and savory lift essential to the curry’s aroma.
- Red capsicum/bell peppers (cut into strips): For a slight crunch and vibrant pop of color.
- Chickpeas (drained): The hearty centerpiece that soaks up all the delicious flavors.
- Coconut milk (full fat): Brings creamy richness and a subtle tropical sweetness.
- Crushed tomato: Provides tang and a beautiful orangey-red color once cooked down.
- Chicken or vegetable stock/broth (low sodium): Deepens the flavor without overpowering the other ingredients.
- Paprika: Adds a mild sweetness and gorgeous color.
- Cumin: Infuses an earthy, warm spice note.
- Cayenne pepper: Adjustable kick to suit your heat preference.
- Sugar: Balances out the acidity from the tomatoes and lime.
- Salt: Enhances every flavor in this dish.
- Baby spinach leaves (or kale): Introduces leafy green freshness and nutrition.
- Coriander/cilantro (roughly chopped): A burst of herbal brightness layered throughout and as garnish.
- Lime juice: Adds the essential tang that lifts the dish’s flavor profile.
- Yogurt (optional): A cooling element to balance the spices.
- Rice or similar: The perfect base to soak up every luscious bit of curry sauce.
How to Make Brazilian Coconut Chickpea Curry Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a pot or large deep skillet over high heat. Toss in the minced garlic and finely chopped onion, cooking them for about one minute until they start releasing their delicious aroma. This step creates your flavor foundation and fills the kitchen with an inviting scent.
Step 2: Add the Red Capsicum
Next, add your vibrant red capsicum strips to the pot. Cook them alongside the onion and garlic for two minutes. This allows the onion to become translucent and lets the capsicum develop a slightly tender bite, adding both color and crunch to your Brazilian Coconut Chickpea Curry Recipe.
Step 3: Combine the Remaining Ingredients
Pour in the chickpeas, coconut milk, crushed tomatoes, and stock. Then sprinkle in paprika, cumin, cayenne pepper, sugar, and salt. Stir to combine everything evenly. Bring this mix to a simmer to awaken all those fantastic flavors, then reduce the heat to medium low so it bubbles gently without rushing.
Step 4: Let It Simmer
Allow your curry to simmer for 12 to 15 minutes. Watch closely as the sauce transforms from a pale pink to a rich orangey red color, signaling that the ingredients have melded beautifully and the spices have infused the dish deeply.
Step 5: Stir in Greens and Freshness
Just before finishing, add the baby spinach leaves, stirring until they gently wilt. Then fold in the chopped coriander and lime juice to brighten up the flavors. Adjust salt if needed—this final seasoning balance is where the magic happens!
Step 6: Serve and Enjoy
Serve your Brazilian Coconut Chickpea Curry Recipe over steaming rice. A dollop of creamy yogurt, a sprinkle of fresh coriander, and a squeeze of lime on top will elevate your dish to restaurant-quality levels. Don’t go overboard with the lime or yogurt; a little goes a long way in balancing those vibrant flavors.
How to Serve Brazilian Coconut Chickpea Curry Recipe
Garnishes
Fresh coriander leaves are a classic way to garnish this curry, adding brightness and a herby finish. A spoonful of cooling yogurt adds creaminess and counters the richness and spiciness. Don’t forget those lime wedges—they invite each person to add a touch of tang to taste, balancing the curry perfectly.
Side Dishes
This curry shines alongside fluffy basmati or jasmine rice, which soaks up the luscious sauce beautifully. For a gluten-free or lower-carb option, cauliflower rice or quinoa are wonderful alternatives. Serve with warm, soft flatbreads like naan or roti to scoop up every drop of goodness.
Creative Ways to Present
Try serving your Brazilian Coconut Chickpea Curry Recipe in individual bowls topped with toasted coconut flakes or chopped peanuts for an extra textural contrast. For an adventurous twist, pair it with grilled plantains or roasted sweet potatoes. Presenting the curry in a colorful, rustic bowl alongside fresh herbs makes the meal feel cozy and inviting—like a warm hug on a plate.
Make Ahead and Storage
Storing Leftovers
You can store leftover Brazilian Coconut Chickpea Curry Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the second-day meal even better than the first.
Freezing
This curry freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge for a convenient, flavorful meal ready to heat up whenever you need it.
Reheating
When reheating, warm the curry gently over medium heat on the stove, stirring occasionally. If it looks too thick, add a splash of water or broth to loosen the sauce. Avoid overheating to keep the coconut milk from separating and preserve the creamy texture.
FAQs
Can I make this Brazilian Coconut Chickpea Curry Recipe vegan?
Absolutely! This recipe is naturally vegan as long as you use vegetable stock and skip optional yogurt or substitute it with a plant-based variety.
What can I use instead of chickpeas?
If chickpeas aren’t your favorite, try substituting with white beans or lentils. They’ll absorb the flavors just as well and provide a similar hearty texture.
How spicy is this curry?
The cayenne pepper gives the dish a gentle heat, but you can easily adjust the level to suit your taste, from mild to more fiery, by varying the amount used.
Can I prepare this dish ahead of time?
Yes, the Brazilian Coconut Chickpea Curry Recipe tastes even better the next day once the flavors have melded. Just keep it refrigerated and reheat gently as needed.
Is it okay to use light coconut milk?
While you can use light coconut milk, full-fat coconut milk is recommended to get that rich, creamy texture essential to this curry’s authentic flavor and mouthfeel.
Final Thoughts
This Brazilian Coconut Chickpea Curry Recipe is one of those dishes that feels like home on a plate—warm, comforting, and filled with layers of delightful flavors. Whether you are cooking for yourself, family, or friends, it’s an easy yet impressive meal that doesn’t demand hours in the kitchen. Give it a try, and I guarantee it will become a fast favorite in your recipe collection.
Print
Brazilian Coconut Chickpea Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Vegetarian
Description
A vibrant and flavorful Brazilian Coconut Chickpea Curry combining the creaminess of coconut milk with aromatic spices, tender chickpeas, and fresh vegetables, perfect for a hearty and wholesome meal served over rice.
Ingredients
Base and Aromatics
- 1.5 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
Vegetables
- 1 red capsicum/bell pepper, cut into 3 x 0.75cm / 1.25 x 1/3″ strips
- 50g / 2oz baby spinach leaves or kale
Canned and Liquids
- 2 cans chickpeas, drained
- 400ml/14oz coconut milk, full fat
- 400ml/14oz can crushed tomato
- 1 cup (250ml) chicken or vegetable stock/broth, low sodium
Spices and Flavorings
- 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
- 3 tbsp coriander/cilantro, roughly chopped, plus more for serving
- 1 tbsp lime juice, plus extra wedges for serving
To Serve
- Yogurt (optional)
- Rice or something to soak up the sauce
Instructions
- Heat aromatics: Heat olive oil in a pot or large deep skillet over high heat. Add minced garlic and finely chopped onion, cooking for 1 minute until fragrant.
- Cook capsicum: Add the red capsicum strips to the pot and cook for 2 minutes until the onion becomes translucent and shows slightly golden edges.
- Add curry ingredients: Stir in chickpeas, coconut milk, crushed tomato, stock, paprika, cumin, cayenne pepper, sugar, and salt. Bring mixture to a simmer over high heat, then reduce heat to medium-low to maintain a gentle simmer.
- Simmer the curry: Let the curry simmer uncovered for 12 to 15 minutes, during which the sauce will deepen in color from pale pink to a rich orangey-red.
- Add greens and finish: Stir in baby spinach leaves until just wilted, followed by chopped coriander and lime juice. Adjust salt to taste.
- Serve: Ladle the curry over rice with an optional dollop of yogurt, an extra sprinkle of coriander, and a squeeze of lime wedge for freshness. Be careful not to add too much lime as it may overpower the flavors.
Notes
- Note 1: Drain canned chickpeas well to avoid excess liquid in the curry.
- Note 2: Use full-fat coconut milk for the best rich flavor and creamy texture.
- Note 3: Fresh coriander adds brightness; feel free to adjust quantity based on preference.
- Note 4: Serve with rice or any grain that can soak up the flavorful sauce for a complete meal.
