recipetineats4.9
Brazilian Coconut Chickpea Curry
Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
📝 Preparation Steps
1
Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for ⏱️ 1 minute.
onion (, finely chopped)1(250ml) chicken or vegetable stock/broth (, low sodium)1 cup
2
Add capsicum, cook for ⏱️ 2 minutes until onion is translucent and slightly golden on edges.
onion (, finely chopped)1(250ml) chicken or vegetable stock/broth (, low sodium)1 cup
3
Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.
4
Simmer ⏱️ 12 - 15 minutes until it changes from pale pink to an orangey red colour.
5
Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.
(250ml) chicken or vegetable stock/broth (, low sodium)1 cuplime juice (, plus extra wedges for serving)1 tbspsalt0.5 tsp
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!)
(250ml) chicken or vegetable stock/broth (, low sodium)1 cupYogurt (optional)
Nutrition Facts
calories
399 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
8 g
sugar Content
9 g
sodium Content
725 mg
protein Content
11 g
carbohydrate Content
33 g
saturated Fat Content
20 g
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