Click on the image, above to submit to Pinterest.

Caril de Grão-de-bico (Chickpea Curry)

Caril de Grão-de-bico (Chickpea Curry) is a modern Portuguese recipe for a classic vegetarian curry of chickpeas, bell pepper and carrot in a spiced coconut milk base acidified with lime that's served garnished with peanuts and coriander. The full recipe is presented here and I hope you enjoy this classic French version of: Chickpea Curry (Caril de Grão-de-bico).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

2

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesPortugal Recipes


This is a modern not a traditional Portuguese curry, yet it remains true to the Goan-style origins of almost all Portugese recipes. For this reason, I think it's fair to include in this collection.

Ingredients:

1/4 medium onion, chopped
2 garlic cloves, minced
1/2 red chilli, seeded, cut into strips
1 piece ginger, about the size of a fingernail
1 tbsp curry powder (preferably Portuguese curry powder)
1 tsp ground turmeric
1 bay leaf
Juice and zest of 1/2 lime
80ml (1/3 cup) coconut milk
1/2 red bell pepper, cut into strips
1 carrot, cut lengthways into slices
320g (2 cups) cooked chickpeas
Salt and freshly-ground black pepper to taste
10 toasted peanuts, chopped
Chopped fresh coriander (cilantro) to taste

Method:

Combine the garlic, ginger, onion, chilli, carrot, bell pepper, curry powder, turmeric, lime juice, lime zest, bay leaf and coconut milk in a saucepan.

Bring everything to a boil over medium-high heat then reduce to a simmer (if too thick stir in 60-120ml (1/4-12 cup water)). Continue cooking for about 15 minutes, until the vegetables are tender.

Now add the cooked chickpeas and return to a boil (the chickpeas are already cooked, you just want to heat them through). Adjust the seasonings (salt, black pepper, chilli) to taste.

Serve hot, accompanied by rice and garnished with the chopped peanuts and coriander (cilantro) leaves.