Brazilian Coconut Chickpea Curry

• 22 June 2025
• vegetarian

Makes 4 servings

Ingredients

For the curry

• 1 and 1/2 tablespoons olive oil

• 1 onion , finely chopped

• 2 garlic cloves , minced

• 1 red bell peppers cut into 1 and 1/2 x 1/3″ strips

• 2 cans chickpeas , drained

• 400ml/14oz coconut milk , full fat if possible

• 400ml/14oz can crushed tomato

• 1 cup chicken or vegetable stock/broth

• 1 tablespoon paprika

• 1 tablespoon cumin

• 1/2 - 1 teaspoon cayenne pepper

• 1 and 1/2 tsp sugar

• 1.2 tsp salt

For finishing and serving

• 50g / 2oz baby greens (baby spinach or kale)

• 3 tablespoons cilantro, roughly chopped, plus more for serving

• 1 tablespoon lime juice, plus extra wedges for serving

• Rice

• Yogurt (optional)

Directions

1. Saute the vegetables

Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute. Add the red pepper, cook for 2 minutes until onion is translucent and slightly golden on edges.

2. Add the rest of the ingredients and simmer

Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it’s simmering gently.

Simmer 12 – 15 minutes until it changes from pale pink to an orangey red colour.

3. Finish the curry

Stir in spinach until just wilted, then stir in cilantro and lime juice. Add more salt it needed.

4. Serve

Serve over rice with a dollop of yogurt, extra sprinkle of cilantro and squeeze of lime.

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