Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce
"Very, very easy to double for large numbers of people. It can be served with rice or large flat breads for people to tear bits off and scoop up the curry.
It can be frozen once cooked and cooled and the vegetables can be subbed 6 chicken breasts if you so desire."
photo by Veghedge
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 butternut squash, peeled and 2 cm dice
- 2 red onions, roughly chopped
- 1 aubergine, chopped
- 2 red peppers, diced
- 1 (400 g) can chickpeas
- 2 garlic cloves, crushed
- 1⁄2 inch gingerroot, chopped
- 1 red chili pepper, deseeded and chopped
- 400 g chopped tomatoes
- 200 ml coconut cream
- 4 tablespoons chopped fresh coriander
- 3 tablespoons olive oil
directions
- Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
- Meanwhile begin making the sauce.
- Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
- Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
- Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
- When the veg is ready add the veg and the chickpeas to the sauce and heat through.
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Reviews
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The whole family liked this recipe. I completely changed the veg and also added 2 teaspoons of garam masala to suit the tastes in our family! One to repeat. -
This was excellent. My husband doesn't care for butternut squash so I used carrots instead. I also roasted some onions with the vegetables because we love roasted onions. I didn't have any corriander leaves - so I added a teaspoon of Thai green Curry Paste to intensify the flavour. Served it with Basmati rice and it was DELICIOUS! -
Very good. I, too, added more tomatoes and a touch more coconut milk. I also added some cayenne pepper and paprika to make it really spicy, but I suppose that's just personal preference. It's the kind of recipe where you can modify it with all kinds of spices and it would still work. -
This was scrumptious!! Luckily I am not one to be put off by not having all the right ingredients!! I believe this just proved how versatile this recipe is! I left out the aubergine, peppers, chickpeas and chilli. I added 1.2kg chicken, 2 carrots, a drier squash, a tsp of sweet chilli sauce and a tblsp of tomato paste (I thought it needed to be just a bit richer). In my usual 'slap it together' style I threw it all in the cast iron fry pan and, while the chicken and veg cooked, I mixed the rest (from bottles!)and threw it in. I used a whole can of coconut cream (400ml) and simmered a little to reduce. I fed a young family of five with just enough over for a work lunch! YUM!!!
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Excellent dish! A definate keeper, thanks PinkCherryBlossom! This is what I did a bit differently. I used basil instead of cilantro (I dislike cilantro). I also doubled the coconut and tomatoes--it makes it gives it more sauce. Also for a curry dish I didn't see any curry. Next time I'll add some and report back.
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Tweaks
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This was excellent. My husband doesn't care for butternut squash so I used carrots instead. I also roasted some onions with the vegetables because we love roasted onions. I didn't have any corriander leaves - so I added a teaspoon of Thai green Curry Paste to intensify the flavour. Served it with Basmati rice and it was DELICIOUS!
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Excellent dish! A definate keeper, thanks PinkCherryBlossom! This is what I did a bit differently. I used basil instead of cilantro (I dislike cilantro). I also doubled the coconut and tomatoes--it makes it gives it more sauce. Also for a curry dish I didn't see any curry. Next time I'll add some and report back.
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I really like the ideas in this recipe and enjoyed the marriage of flavors. I did make some adjustments though. I used butternut and sweetpotato instead of eggplant, added the zest and juice of one lime, doubled the coconut cream but used light coconut milk to keep the calories and fat down and because I LOVE fresh coriander added more. I also noticed that the recipe does not call for salt. I didn't add any until the end and then just enough to bring out the flavors. Overall, quite yummy with Basmati rice.
RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
