Brazilian Coconut Chickpea Curry
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RecipeTin Eats · by Nagi★ 4.9 (137)

Brazilian Coconut Chickpea Curry

NUTRITION · PER SERVING25M COOK
CAL 43%·PRO 43%
CARBS 122G57% OF CAL
14G FIBER1G ADDED16G INTRINSIC90G OTHER18G TOTAL SUGAR
FAT 35G36% OF CAL
22G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A chickpea curry with a creamy coconut sauce inspired by Brazilian fish stew, spiced with cumin, paprika, and cayenne. Topped with spinach and yogurt, served over rice. Rich and distinctly aromatic despite minimal ingredients.

mainbraziliancurrybeansgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
PREP
10M
SODIUM
794MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.