Kitchen notes · a little help before you start
Brazilian Coconut Chickpea Curry
Brazilian Coconut Chickpea Curry brings together onion, red bell pepper, and chickpeas. Keep the simmering stage in the sequence when planning the meal. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 15 min
- Original yield
- Serves 4
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Latin American
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less
- Dish type
- Curries
A few quick notes
1. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
2. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
3. Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Add garlic and onion, cook for 1 minute.
Red bell pepper
Look at how this ingredient comes into the method: Heat oil in a pot or large deep skillet over high heat.
Chickpeas
Look at how this ingredient comes into the method: Heat oil in a pot or large deep skillet over high heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Brazilian Coconut Chickpea Curry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: 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!) Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the pot and skillet. Read the first preparation step before you get going: Heat oil in a pot or large deep skillet over high heat.
Which little step is worth remembering?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
What check should I look for as it cooks?
Keep this part of the method in view: Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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