Brazilian coconut chickpea curry

A coconut and tomato chickpea curry built on just paprika and cumin. Ready in under half an hour and entirely store-cupboard.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

£1.23a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

Put a large pot on the hob over a high heat and add the olive oil. Once it is hot, add the onion and garlic and cook for 1 minute.
Stir in the red pepper and cook for 2 minutes, until the onion is translucent and golden at the edges.
Now add the paprika, cumin, cayenne and sugar, followed by the chopped tomatoes, chickpeas, vegetable stock and coconut milk. Stir and bring it up to a simmer, then turn the heat down until it is bubbling gently.
Leave it bubbling gently for 12-15 minutes. By then the sauce should have turned orange red, with no pale pink left.
While the curry simmers, boil the basmati rice in salted water until tender, then drain it.
Stir the spinach through until it wilts. Finish with the coriander and lime juice, season to taste, then spoon the curry over the rice.