Yesterday I participated in an Instagram live with Ana Guiomar, author of the page Mãe Já Não Tenho Sopa, and showed my recipe for Coconut and Legumes Curry Recipe.
Considering the current situation we live in and the fact that we can’t leave the house due to our fantastic (read with irony) Covid-19, I decided to choose this recipe that uses legumes.
Surely most of us have stocked our pantries, especially with products that last and can be stored without any problem.
What products are those: canned goods, of course! Among them are legumes.
This recipe is a must here at home. Not only because it is super easy, but also because it is a recipe full of flavor!
As I was saying, it’s a recipe that has been around for many years. It did belong to my dear grandmother’s recipe! And believe me, she knows how to cook, oh she does…
Well, as I explained to Ana Guiomar, I love this recipe! Besides being practical and quick, it’s super healthy.
You already know that my approach takes into account a balanced diet. I can be eating a big cake or some French fries one day, and the next day I’m having the healthiest meal of my life.
And do you know why? Because as long as we live in balance, there is nothing wrong with eating a little tasty treat once in a while.
This recipe is especially healthy because it is full of vegetables, fiber, and good fats. Foods that are good for us!
There is no need for sauteing or unnecessary fats, which always helps the recipe to be more balanced.
Not to mention the great taste and the wonderful smell of all the spices!
Is your mouth watering yet?
How do you make this Coconut and Legumes Curry Recipe?
This coconut curry recipe is super easy and quick to make.
I think it’s probably the easiest curry recipe in the world! ahah
My advice: start by gathering all the necessary ingredients, so that the whole process is much easier.
Dice the onions, tomatoes, and peppers and separate them into small bowls.
Put all your seasonings in a bowl, so that you have them at hand right away.
Chop the coriander and set it aside. Prepare the coconut milk and the legumes and keep them close to you.
Then just follow all the steps. Start with sauteing without oil (only with water) and add the seasonings.
Blend the mixture and add the coconut milk and the legumes.
Finally, the coriander!
And there you go, a super curry ready to go on the table and make a splash!
Coconut and Legumes Curry Recipe
- 1 onion
- 2 ripe tomatoes
- 1/4 green bell pepper
- 1 tsp garlic paste
- Water to taste
- 1 can coconut milk
- 1 cup chickpeas boiled
- 1 cup pinto beans boiled
- Salt to taste
- Pepper to taste
- 1 tsp turmeric
- 1/4 tsp paprika
- 1 tsp cumin
- Fresh coriander to taste
- Chilli to taste optional
- Start by cutting the onion into half-moons or cubes and set aside.
- Add around 1 cup of water to a pot (the amount of water varies greatly, use enough to cover the onion).
- Add the onion and turn on the stove to medium heat.
- Let the onion cook, until it is half soft and translucent.
- Add the diced tomatoes, the green bell pepper also diced, and the garlic paste, and let it cook, as if you were making a stew (but in this case, without olive oil).
- Add the seasonings: salt, pepper, turmeric, paprika, and cumin. Leave the coriander to the end.
- Turn off the heat and blend your base with the help of a hand blender or a kitchen robot, so that it becomes almost liquid and homogeneous.
- Put the base back into the pot and add the coconut milk.
- Let it boil well and mix a bit so that the coconut milk mixes with the rest of the ingredients.
- Add the legumes.
- Let it cook for a few minutes so that the legumes absorb the flavors of the curry.
- Sprinkle with coriander and let it simmer for about 10 minutes.
- Serve with a good portion of basmati rice.
- Use whatever legumes you like best. Other canned foods also work well, such as peas.
- You can use your favorite vegetables or tofu to make another vegetarian/vegan version.
- Here at home we often make it with chicken or diced chicken breasts. It's a great solution for a meal for many people because you can make several servings.
- With fish it also works quite well, it's my favorite version! I usually use perch and then add the coconut milk, so that the fish doesn't fall apart.
- If you use chicken, you can add some sweet corn before you add the coriander. It's great!
- If you use fish, instead of sweet corn, you can also add some cashew nuts. The flavor is wonderful and the texture and crunchiness will be irresistible.
- The chili is optional, just to give a flavor boost, and only for those who like it spicy!