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Brazilian Coconut Chickpea Curry
Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Instructions
- 01
Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.
- 02
Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.
- 03
Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.
- 04
Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.
- 05
Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.
- 06
Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!)
Nutrition
per serving · 1 serving
- Calories
- 399
- Protein
- 11g
- Carbs
- 33g
- Fat
- 28g
- Fiber
- 8g
- Sugar
- 9g
- Sat. fat
- 20g
- Sodium
- 725mg
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