Description
A creamy and flavorful curry with chickpeas, coconut milk, and Brazilian-inspired spices.
Ingredients
Scale
For the Crust:
- 2 cups cooked chickpeas
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp chili flakes (optional)
- 1 cup vegetable broth
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3-4 minutes.
- Add garlic, red bell pepper, and spices (curry powder, cumin, paprika, turmeric, and chili flakes). Stir well and cook for another 2 minutes.
- Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
- Add the chickpeas and stir to combine. Let the curry simmer for 15-20 minutes, stirring occasionally.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with fresh cilantro before serving. Serve hot with rice or bread.
Notes
You can customize the seasonings to taste.