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
Scale
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.
