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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
