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Receita de Caril de coco e leguminosas com limão

Coconut and Legumes Curry Recipe

This is a quick and easy-to-make recipe with Indian and Mozambican origins. A simple, healthy curry that is ready in no time.
Prep time:10 minutes
Cook Time:15 minutes
Total time:25 minutes
Keywords: Coconut and Legumes Curry Recipe, coconut curry, curry recipe
Portions: 4 people

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy.

Notes

Suggestion:

  • 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!