Brazilian Coconut Chickpea Curry
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.92 out of 5 stars
(124)
Ingredients
4 servings
- 1.5 tbsp olive oil
- 1 onion (, finely chopped)
- 2 garlic cloves (, minced)
- 1 red capsicum/bell peppers (, cut into 3 x 0.75cm / 1.25 x 1/3"" strips)
- 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)
- 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 (Note 3)
- 1 tbsp lime juice (, plus extra wedges for serving)
- Yogurt (optional)
- Rice - or something to soak up the sauce (Note 4)
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Preparation
Step 1
Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.
Step 2
Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.
Step 3
Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.
Step 4
Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.
Step 5
Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.
Step 6
Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!)
Step 7
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