One-Pot Brazilian Coconut Chickpea Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, creamy chickpea curry simmered in coconut milk with warm spices and fresh vegetables, perfect for a comforting weeknight meal. This brazilian-inspired vegan (vegan, gluten free) ready in about 30 minutes pairs (drained and rinsed) canned chickpeas, (400 ml) coconut milk, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.0 (11 ratings) Prep: 10 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 4-5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 diced red bell pepper, 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, and 1/4 tsp cayenne pepper (if using). Cook for 2 minutes, stirring frequently to toast the spices.
  4. Step 4: Pour in 1 can (400 ml) coconut milk and add 2 cups drained canned chickpeas. Stir to combine, then bring to a gentle simmer.
  5. Step 5: Reduce heat to low and cook uncovered for 10 minutes until the sauce thickens and coats the chickpeas.
  6. Step 6: Stir in 1 tsp salt and 1 tbsp fresh lime juice, then remove from heat.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving warm over rice or with crusty bread.

Frequently asked questions

How long does One-Pot Brazilian Coconut Chickpea Curry take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Brazilian Coconut Chickpea Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (400 ml) coconut milk from drying out.

Can I substitute ingredients in One-Pot Brazilian Coconut Chickpea Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Brazilian Coconut Chickpea Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Brazilian Coconut Chickpea Curry vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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