Kari Buncis Kelapa Brazil

Name: Kari Buncis Kelapa Brazil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1.5 tbsp olive oil; 1 onion (, finely chopped); 2 g arlic cloves (, minced); 1 red capsicum/bell peppers (, cut into 3 x 0.75cm / 1.25 x 1/3"" strips); 2 cans chickpeas (, drained (Note 1)); 400 ml /14oz coconut milk (, full fat for best flavour (Note 2)); 400 ml /14oz can crushed tomato; 1 cup (250ml) chicken or vegetable stock/broth (, low sodium); 1 tbsp paprika; 1 tbsp cumin; 1/2 - 1 tsp cayenne pepper ((adjust spiciness to taste)); 1.5 tsp sugar ((any type)); 0.5 tsp salt; 50 g / 2oz baby spinach leaves ((or kale)); 3 tbsp coriander/cilantro (, roughly chopped, plus more for serving (Note 3)); 1 tbsp lime juice (, plus extra wedges for serving); Yogurt ((optional)); Rice - or something to soak up the sauce ((Note 4))

Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!

⏱️ 25 menit 🔪 Persiapan: 10 menit 🔥 Masak: 15 menit 📊 Sedang ⭐ 4.9 (134) 👁️ 5 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

4 porsi

1.5 tbsp olive oil
1 onion (, finely chopped)
2 g arlic cloves (, minced)
1 red capsicum/bell peppers (, cut into 3 x 0.75cm / 1.25 x 1/3"" strips)
2 cans chickpeas (, drained (Note 1))
400 ml /14oz coconut milk (, full fat for best flavour (Note 2))
400 ml /14oz can crushed tomato
1 cup (250ml) chicken or vegetable stock/broth (, low sodium)
1 tbsp paprika
1 tbsp cumin
1/2 - 1 tsp cayenne pepper ((adjust spiciness to taste))
1.5 tsp sugar ((any type))
0.5 tsp salt
50 g / 2oz baby spinach leaves ((or kale))
3 tbsp coriander/cilantro (, roughly chopped, plus more for serving (Note 3))
1 tbsp lime juice (, plus extra wedges for serving)
Yogurt ((optional))
Rice - or something to soak up the sauce ((Note 4))

Langkah-langkah

Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.
Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.
Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.
Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.
Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.
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!)

Estimasi Nutrisi (per porsi)

399 kkal

Protein 11g (15%)

Karbohidrat 33g (46%)

Lemak 28g (39%)

Makronutrien

Kalori39920% AKG

Protein11g22% AKG

Karbohidrat33g11% AKG

Lemak28g43% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 6.450

Per Porsi Rp 1.613/porsi

🏠 Lebih hemat ~Rp 12.900 dari beli jadi!

📋 Rincian Harga Bahan (17% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
olive oil	1.5 tbsp	-	-
onion	1	-	-
arlic cloves	2 g	-	-
red capsicum/bell peppers	1	-	-
cans chickpeas	2	-	-
/14oz coconut milk	400 ml	-	-
/14oz can crushed tomato	400 ml	Rp 12.000/kg	Rp 4.800
	1 cup	-	-
paprika	1 tbsp	Rp 40.000/kg	Rp 600
cumin	1 tbsp	Rp 70.000/kg	Rp 1.050
- 1 tsp cayenne pepper	0.5	-	-
sugar	1.5 tsp	-	-
salt	0.5 tsp	-	-
/ 2oz baby spinach leaves	50 g	-	-
coriander/cilantro	3 tbsp	-	-
lime juice	1 tbsp	-	-
Yogurt	-	-	-
Rice - or something to soak up the sauce	-	-	-