From RecipeTin Eats
Brazilian Coconut Chickpea Curry
- Makes
- 4
- Ingredients
- 18
- Rating
- 4.9 out of 5, from 138 ratings on RecipeTin Eats
10 things you may not have.
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Ingredients
- 1.5 tbsp olive oil
- 1 onion (, finely chopped)
- 2 garlic cloves (, minced)
- 1 red capsicum/bell peppers (, cut into 3 x 0.75cm / 1.25 x 1/3"" strips)
- 2 cans chickpeas (, drained (Note 1))
- 400ml/14oz coconut milk (, full fat for best flavour (Note 2))
- 400ml/14oz can crushed tomato
- 1 cup (250ml) chicken or vegetable stock/broth (, low sodium)
- 1 tbsp paprika
- 1 tbsp cumin
- 1/2 - 1 tsp cayenne pepper ((adjust spiciness to taste))
- 1.5 tsp sugar ((any type))
- 0.5 tsp salt
- 50g / 2oz baby spinach leaves ((or kale))
- 3 tbsp coriander/cilantro (, roughly chopped, plus more for serving (Note 3))
- 1 tbsp lime juice (, plus extra wedges for serving)
- Yogurt ((optional))
- Rice - or something to soak up the sauce ((Note 4))
Nutrition · per serving
- Calories
- 399 kcal
- Fat
- 28 g
- Fiber
- 8 g
- Sugar
- 9 g
- Sodium
- 725 mg
- Protein
- 11 g
- Carbohydrate
- 33 g
- Saturated fat
- 20 g
As published by RecipeTin Eats.
The method
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