Brazilian Coconut Chickpea Curry

Brazilian Coconut Chickpea Curry is a vibrant, aromatic dish that blends creamy coconut milk with spices, chickpeas, and fresh herbs. Inspired by the flavors of Brazilian stews, this curry is rich, satisfying, and completely plant-based. It’s quick to make, perfect for meal prep, and bursting with flavor.

Why You’ll Love This Recipe

• Quick and easy—ready in about 30 minutes
• Uses pantry staples like canned chickpeas and coconut milk
• Naturally vegan and gluten-free
• Inspired by Brazilian flavors with paprika, cumin, and lime
• Great for meal prep and freezer-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, finely chopped
• Garlic, minced
• Red bell pepper, sliced
• Canned chickpeas, drained and rinsed
• Full-fat coconut milk
• Crushed tomatoes
• Vegetable broth (optional)
• Paprika
• Ground cumin
• Cayenne pepper (optional)
• Sugar
• Salt and black pepper
• Baby spinach or kale
• Fresh cilantro
• Lime juice and lime wedges for serving

Directions

this recipe

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté for 1 minute.
2. Add sliced bell pepper and cook for 2–3 minutes until softened.
3. Stir in chickpeas, coconut milk, crushed tomatoes, broth (if using), paprika, cumin, cayenne, sugar, salt, and pepper.
4. Bring to a gentle simmer and cook for 12–15 minutes until the sauce thickens.
5. Add spinach and stir until wilted.
6. Mix in lime juice and chopped cilantro.
7. Taste and adjust seasoning as needed. Serve hot with rice and lime wedges.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Add fresh ginger or chopped chili for extra spice
• Use kale or Swiss chard instead of spinach
• Add cubed sweet potato or zucchini for more texture
• Stir in cooked shrimp or chicken for a non-vegan twist
• Serve with rice, couscous, or mashed potatoes

Storage / Reheating

• Store in the refrigerator for up to 4 days
• Freeze in airtight containers for up to 3 months
• Reheat on the stove with a splash of water or coconut milk to loosen the sauce

FAQs

Can I use dried chickpeas?

Yes. Soak and cook them beforehand. You’ll need about 1 cup of dried chickpeas to replace two cans.

Can I use light coconut milk?

Yes, though the sauce will be less creamy and slightly thinner.

Is this curry spicy?

It has a mild heat. Adjust cayenne or add fresh chili to control spice level.

Can I skip the tomatoes?

Yes, but they add acidity and balance. For a creamier version, use only coconut milk.

What greens can I use instead of spinach?

Kale, collards, or Swiss chard work well—just cook a little longer.

Is it freezer-friendly?

Absolutely. Let it cool completely before freezing, and thaw before reheating.

Can I make this oil-free?

Sauté the vegetables in a bit of broth or water instead of oil.

How can I thicken the sauce?

Simmer uncovered longer or add a cornstarch slurry if needed.

What’s the best way to serve it?

Serve over white or brown rice with lime wedges and fresh herbs.

Can I meal prep this?

Yes, it keeps well in the fridge or freezer and reheats beautifully.

Conclusion

Brazilian Coconut Chickpea Curry is an easy, flavorful dish that brings the warmth of tropical spices and creamy coconut into your kitchen. It’s perfect for weeknight dinners, cozy meal prep, or sharing with friends and family. With its nourishing ingredients and bright, bold taste, it’s a plant-based recipe you’ll come back to again and again.

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