Spicy Brazilian Coconut Curry with Chickpeas

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often cheaper and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Making your own blend can be more cost-effective.

Heat the olive oil in a large, deep pan or Dutch oven and add the onion and red pepper. Cook for about 5 minutes until the onion has become translucent and the red pepper has softened.

Stir in the garlic, ginger and green chilli pepper and continue to cook for another minute until fragrant.

Next, stir in the cumin, coriander and cayenne pepper and continue to cook for a further minute, stirring occasionally.

Add the crushed tomatoes, chickpeas, stock and coconut milk and bring to a boil. Lower the heat and simmer for 5-10 minutes until the sauce thickens.

Stir in the baby spinach and cook for 1-2 minutes until it wilts. Add the lemon juice, season to taste, and serve over your favourite rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens