Spicy Brazilian-Inspired Coconut Chickpea Curry
with Poblano & Wilted Greens
Cooking time
25 minutes
Servings
2/4
Calories
1080 /serving
As winter wears out its welcome, we’re looking for some warm veggie inspiration from the late Brazilian summer. We’ll take the lushness from coconut milk and the sharpness from dark green poblano pepper, with lots of spices to turn up the heat.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 1 Poblano pepper (or green pepper)
- 15ml Minced garlic
- 1 Lime
- 30ml Tomato paste
- 398ml Chickpeas (canned)
- 400ml Organic fair-trade coconut milk (non-GMO)
- 160g White rice
- 8g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Mustard
You will need:
Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
46 g
Saturated Fat
32 g
Sodium
980 mg
Total Carb
141 g
Sugars
9 g
Protein
31 g
Fibre
26 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, drain and rinse the chickpeas.
- Juice the lime.
- Halve, core and roughly chop the poblano.
Start the curry
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the poblano and sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the tomato paste, garlic and spices.
- Sauté, 1 to 2 min., until dark red and fragrant.
Finish the curry
- To the pot, add the coconut milk, chickpeas and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 3 to 4 min., until warmed through and beginning to thicken.
- Add the spinach and cook, stirring often, 1 to 2 min., until wilted; season with S&P.
- Add the lime juice; stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry. Bon appétit!
