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brazilian coconut chickpea curry



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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4


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Step 1

Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.

Step 2

Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.

Step 3

Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.

Step 4

Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.

Step 5

Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.

Step 6

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!)

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