Description
A delicious and nutritious Brazilian Coconut Chickpea Curry that combines the creaminess of coconut milk with hearty chickpeas and a unique blend of spices.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 bell pepper (red, yellow, or green), diced
- 2 tablespoons curry powder
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by draining and rinsing the chickpeas, dicing the onion and bell pepper, mincing the garlic, and grating the ginger.
- In a large pot or skillet, heat olive oil over medium heat and sauté the diced onion for about 5 minutes until translucent.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the diced bell pepper and cook for another 3-4 minutes.
- Sprinkle curry powder over the vegetables and stir well, cooking for about 1 minute.
- Pour in the diced tomatoes and coconut milk, stirring to combine, then add the drained chickpeas and season with salt.
- Bring the mixture to a gentle simmer, reduce heat to low, and cook for about 15-20 minutes, stirring occasionally.
- Once thickened, remove from heat and stir in fresh lime juice and chopped cilantro before serving.
Notes
- Can be made in advance; flavors improve after sitting for a day.
- Pairs well with rice, flatbreads, or salads.
- Adjust spice level by adding chili peppers or red pepper flakes.
- Substitutes for coconut milk include almond milk, cashew cream, or soy milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Brazilian, Coconut, Chickpea, Curry, Vegan, Recipe