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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%
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November 2007 #2

Missy Wombat

Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce

Recipe #192722 | 1 hour | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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

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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Featured Reviews for This Recipe

From: Chef #664245

On Jul 24, 2009

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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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.

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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.

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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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