Description
A vibrant, creamy coconut chickpea curry with Brazilian flair—rich coconut milk, warming spices, and fresh herbs make it a comforting, plant‑based dish.
Ingredients
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- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tomato paste
- 1–2 tsp curry powder (mild or hot, to taste)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 can (400 g) diced tomatoes
- 1 can (400 ml) coconut milk (full‑fat preferred)
- 2 cans (2×400 g) chickpeas, drained and rinsed
- 1 bell pepper, diced (any color)
- 1/2 cup vegetable broth or water
- Juice of 1/2 lime
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
- Cooked rice or crusty bread, for serving
Instructions
- Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger; cook 1 minute until fragrant.
- Stir in tomato paste, curry powder, turmeric, and cumin; cook 1–2 minutes to bloom the spices.
- Add diced tomatoes, coconut milk, chickpeas, bell pepper, and broth. Stir to combine.
- Bring to gentle simmer, then reduce heat to medium‑low. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors develop.
- Stir in lime juice, season with salt and pepper to taste.
- Remove from heat and let rest 5 minutes to meld flavors.
- Serve hot over rice or with bread, garnished with chopped cilantro or parsley.
Notes
- Feel free to add vegetables like spinach, kale, sweet potato, or cauliflower for extra nutrients and texture.
- For a spicy kick, include a chopped fresh chili or ½ tsp chili flakes.
- Leftovers taste even better the next day and store in the fridge for up to 4 days or freeze in portions.
- To make it creamy yet lighter, swap half the coconut milk for light coconut milk or unsweetened almond milk.
- Swap cilantro for fresh basil or parsley to vary the flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg