Best Brazilian Vegetable Curry With Spicy Tomato And Coconut Sauce Recipes

BRAZILIAN VEGETABLE CURRY WITH SPICY TOMATO AND COCONUT SAUCE

Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce image

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.

Provided by PinkCherryBlossom

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 432.8, Fat 14.9, SaturatedFat 7.5, Sodium 230.9, Carbohydrate 72.8, Fiber 11.8, Sugar 32.5, Protein 8

BRAZILIAN VEGETABLE FEIJOADA

Brazilian Vegetable Feijoada image

In Brazil, a feijoada completa is a large, festive meal with at least one dish based on beans. This Brazilian Vegetable Feijoada is flavorful yet simple to prepare. From Vegetarian Times Low-Fat & Fast.

Provided by lazyme

Categories Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground thyme
2 medium sweet potatoes, peeled and chopped
1 large leek, cut into 1/2-inch slices (white part only)
1 red bell pepper, cut lengthwise into 1/2-inch slices
1 yellow bell pepper, cut lengthwise into 1/2-inch slices
1 medium yellow onion, sliced into 1/2-inch crescents
1 tablespoon dark rum
2 tablespoons fresh lime juice
1 large tomatoes, cut lengthwise into 1/2-inch slices
nonstick cooking spray
2 (16 ounce) cans black beans, drained and rinsed
fresh cilantro, chopped
cooked rice (optional)

Steps:

In a large pot over medium heat, heat oil.
Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
Add sweet potatoes and cook for 5 minutes, stirring occasionally.
Add leek and cook for 5 minutes more, stirring occasionally.
Stir in peppers and onion and cook for 5 minutes.
Add rum and lime juice.
Cook until sweet potatoes are tender, about 5 minutes more.
Stir in tomato.
Spray a small saucepan with nonstick cooking spray.
Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
Garnish with cilantro.
If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.

BRAZILIAN CHICKEN CURRY

Brazilian Chicken Curry image

Picked up this recipe from WomansDay. The perfect mix of curry chicken and fresh vegetables made easy in your sow cooker. We made this and it tasted great the day we made it and absolutely amazing the next day!!! We used 12-16 Drummettes instead of drumsticks.

Provided by DossIBS

Categories Curries

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup coconut milk
2 tablespoons tomato paste
1 garlic clove, finely chopped
1 tablespoon ginger, grated
salt and pepper, to taste
2 bell peppers, sliced crosswise 1 in. thick
1 medium sweet onion, thinly sliced
3/4 lb yukon gold potato, cut into 1-in . pieces
4 teaspoons curry powder
8 chicken drumsticks, skin removed (about 21Ãƒ 4 lb total)
1/4 cup fresh basil, chopped

Steps:

In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine.
Rub the curry powder all over the chicken legs; nestle them among the vegetables.
Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.

Nutrition Facts : Calories 549.3, Fat 22.3, SaturatedFat 12.2, Cholesterol 118.3, Sodium 212.5, Carbohydrate 55.9, Fiber 4.4, Sugar 33, Protein 32

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