Brazilian Coconut Chickpea Curry Recipe

Introduction

This Brazilian Coconut Chickpea Curry is a vibrant, creamy dish bursting with bold flavors and gentle heat. It combines tender chickpeas with rich coconut milk and fragrant spices, making it a satisfying vegetarian meal that’s perfect served over rice.

Ingredients

• 1.5 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red capsicum/bell pepper, cut into 3 x 0.75cm (1.25 x 1/3″) strips
• 2 cans chickpeas, drained
• 400ml (14oz) coconut milk, full fat for best flavour
• 400ml (14oz) can crushed tomato
• 1 cup (250ml) chicken or vegetable stock/broth, low sodium
• 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
• 3 tbsp coriander/cilantro, roughly chopped, plus more for serving
• 1 tbsp lime juice, plus extra wedges for serving
• Yogurt (optional)
• Rice or something to soak up the sauce

Instructions

1. Step 1: Heat the olive oil in a pot or large deep skillet over high heat. Add the garlic and onion, and cook for 1 minute until fragrant.
2. Step 2: Add the capsicum strips and cook for 2 minutes, until the onion is translucent and slightly golden on the edges.
3. Step 3: Add the chickpeas, coconut milk, crushed tomato, stock, paprika, cumin, cayenne pepper, sugar, and salt. Stir well to combine. Bring to a simmer, then reduce heat to medium-low to keep it gently simmering.
4. Step 4: Let the curry simmer for 12 to 15 minutes, until the color deepens from pale pink to a rich orangey red.
5. Step 5: Stir in the baby spinach leaves until just wilted. Then add the chopped coriander and lime juice. Taste and add more salt if needed.
6. Step 6: Serve the curry hot over rice, topped with a dollop of yogurt, extra coriander, and a squeeze of lime. Be careful not to add too much lime—start with a little and adjust to taste.

Tips & Variations

• For a vegan version, use vegetable stock and omit the yogurt or use a plant-based alternative.
• If you like it spicier, increase the cayenne pepper or add a chopped chili when sautéing the onions.
• Swap baby spinach for kale or Swiss chard for a different texture and flavor.
• Serve with cauliflower rice or quinoa for a low-carb option.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much. This curry also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them beforehand until tender. Using canned chickpeas saves time and works perfectly for this recipe.

Is this curry spicy?

The heat level can be adjusted by the amount of cayenne pepper you add. Start with ½ tsp for mild heat and increase up to 1 tsp or more if you prefer it spicier.

Brazilian Coconut Chickpea Curry Recipe

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★★★★★

4.8 from 75 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Brazilian Coconut Chickpea Curry is a comforting and flavorful dish featuring tender chickpeas simmered in a rich coconut milk and crushed tomato base, infused with aromatic spices like paprika, cumin, and cayenne. Enhanced with fresh spinach, coriander, and a splash of lime juice, this curry delivers a perfect balance of creamy, spicy, and tangy flavors, making it an ideal plant-based meal served over rice with an optional dollop of yogurt.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1.5 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red capsicum/bell pepper, cut into 3 x 0.75cm (1.25 x 1/3 inch) strips

Main Ingredients

• 2 cans chickpeas, drained (Note 1)
• 400ml (14oz) coconut milk, full fat for best flavour (Note 2)
• 400ml (14oz) can crushed tomato
• 1 cup (250ml) chicken or vegetable stock/broth, low sodium

Spices and Seasonings

• 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

Greens and Garnish

• 50g (2oz) baby spinach leaves (or kale)
• 3 tbsp coriander/cilantro, roughly chopped, plus more for serving (Note 3)
• 1 tbsp lime juice, plus extra wedges for serving
• Yogurt (optional)

Serving Suggestion

• Rice or other starch to soak up the sauce (Note 4)

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Instructions

1. Sauté Aromatics: Heat olive oil in a pot or large deep skillet over high heat. Add the minced garlic and finely chopped onion, cooking for about 1 minute until fragrant.
2. Add Capsicum: Add the sliced red capsicum strips and cook for another 2 minutes until the onion turns translucent and slightly golden on the edges.
3. Add Curry Ingredients: Pour in the drained chickpeas, coconut milk, crushed tomato, stock or broth, paprika, cumin, cayenne pepper, sugar, and salt. Stir everything together, bring to a simmer, then reduce the heat to medium-low to maintain a gentle simmer.
4. Simmer Curry: Let the curry simmer for 12 to 15 minutes until the sauce changes color from pale pink to a rich orangey-red, allowing the flavors to meld and the sauce to thicken slightly.
5. Add Greens and Finish: Stir in the baby spinach leaves until just wilted, then add the chopped coriander and lime juice. Taste and adjust salt as needed.
6. Serve: Serve the curry hot over rice with an optional dollop of yogurt, a sprinkling of fresh coriander, and lime wedges for squeezing. Be mindful of lime juice quantity to avoid overpowering sourness.

Notes

• Note 1: Chickpeas can be canned or homemade cooked chickpeas, drained well to avoid excess liquid in the curry.
• Note 2: Using full-fat coconut milk gives the curry a richer and creamier flavor and texture.
• Note 3: Fresh coriander enhances the aroma and adds a bright freshness to the finished dish.
• Note 4: Serve over cooked white rice, basmati, or brown rice, or use another starch like quinoa or couscous to soak up the flavorful sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian

Keywords: Brazilian curry, coconut chickpea curry, vegetarian curry, Brazilian cuisine, chickpea recipes, coconut milk curry, stovetop curry