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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (532g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 inch gingerroot |
||
| Calories 363 | ||
| Calories from Fat 139 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.4g | 23% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 235mg | 9% | |
| Potassium 1323mg | 37% | |
| Total Carbohydrate 54.7g | 18% | |
| Dietary Fiber 12.5g | 49% | |
| Sugars 13.9g | ||
| Protein 8.6g | 17% | |
Brazlilian Vegetable Curry With Spicy Tomato and Coconut Sauce
By: PinkCherryBlossom
Oct 29, 2006
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.
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 chile, deseeded and chopped
- 400 g chopped tomatoes
- 200 ml coconut cream
- 4 tablespoons chopped fresh coriander
- 3 tablespoons olive oil
Directions
1
Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.2
Meanwhile begin making the sauce.3
Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.4
Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.5
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.6
When the veg is ready add the veg and the chickpeas to the sauce and heat through.
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Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Vegetables
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > South American > Brazilian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #649833
On Mar 10, 2008
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.
From: Memorymaker
On Jan 19, 2008
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!!!
From: Idle Chef
On Nov 11, 2007
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.
From: Chef #409977
On Dec 18, 2006
A hit! I used butternut squash and sweet potato and eggplant. I could have used lots more ginger - but then I like ginger. It was well recieved by the wine tasting group. I would definately make it again when I need to take a dish for a group. Easy and delicious.
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