Brazilian Vegetable Curry with Coconut Milk and Tomato Sauce | Vegan Curry

Vegan Brazilian Curry

The next recipe that I am going to share today under the theme “Latin American Cuisine” is the Brazilian Vegetable Curry with Coconut Milk and Tomato Sauce. Sounds, more like Indian curry right? Yes, This main course vegetable curry from Brazil is more like our Indian vegetable curry prepared with oven roasted vegetables, coconut milk, and tomato sauce but without any dry spice powders/masalas. This vegan curry is a perfect side for rice, any flat bread and even idli and dosa.

The moment, I came across this recipe on IVU website, and I decided to try it right away. Luckily I had coconut milk can at home and pretty much all the veggies except garbanzo beans. So, I decided to let go of garbanzo beans and prepared this recipe without it. I could have used frozen peas, but that didn’t strike when I was preparing. (Blame it on crazy work week). The original recipe calls for coconut milk cream, but even with regular coconut milk, this recipe turns our awesome, Even if I may say so myself. Err no, not only myself but the kiddo says so too. Vaandu enjoyed this curry more than us, and he happily had this for all the three meals. I didn’t plan to serve this along with dosa, but vaandu loved this so much that he had this with rice, roti, and dosa too.

Vegan Brazilian Curry

We love this curry so much, and I have already prepared it twice. Please refer the notes section for the variations that I tried each time. This recipe is a keeper for sure, and I know I am repeating this again but couldn’t resist myself –I am glad I picked this theme. :-)

Vegan Brazilian Curry

Ingredients:

  • To Roast:
  • Chopped Butternut Squash – 2 cups
  • Chopped red bell peppers – 1.5 cups
  • Chopped Eggplant – 3 cups (half of big eggplant)
  • To Grind:
  • Onions – 2
  • Garlic cloves -2
  • Ginger – 1/2 inch piece
  • Green chilly – 1
  • Red chilly -1
  • Other Ingredients:
  • Olive oil – 2 tbsps + 1 tbsp
  • Coconut Milk – 1 can / 14 oz
  • Tomatoes – 4
  • Salt – 1.5 tsps
  • Cilantro – handful

Prep-Work:

  • Chop all the vegetables, onion, tomatoes and set aside.
  • Peel the garlic and ginger skin.

Roasting the vegetables:

  • Preheat the oven to 400 deg F
  • Line a baking tray with aluminum foil and add the chopped butternut squash, red bell peppers, and eggplant.

  • Drizzle 2 tbsps of olive oil and coat them on the veggies.

  • Roast the vegetables at 400 deg F for 30 minutes tossing them once at around 15 minutes.

Preparing the Onion Paste:

  • Grind the onion, red chili, green chili, ginger, and garlic without adding any water and set aside.

Preparing the Curry:

  • In a pan or kadai, add the remaining 1 tbsp of olive oil.

  • Then add the ground onion paste and fry until the oil separates.
  • Then add the tomatoes and salt. Cover and cook until the tomatoes become soft and mushy.

  • At this stage add the roasted veggies and combine them with the tomato onion sauce.

  • Finally, add one can of coconut milk and cilantro leaves.
  • Let it simmer for 5 minutes over low heat.
  • And that’s it. Yummy Brazilian curry is ready. Serve hot with rice or roti.

Vegan Brazilian Curry

We had this with brown rice for our dinner.

Notes:

  • Instead of olive oil, you can use your preferred oil.
  • Adjust the chili as per your preference. You either use green chilies or dried red ones or combination of both.
  • If time is pressing, instead of oven roasting the veggies you can just cook them over stove top too along with tomatoes.
  • When I tried the second time, I blended the tomatoes too along with the onion. If speeds up the process.
  • Including one sweet vegetable like butternut squash, or carrots or sweet potatoes adds a unique flavor. So make sure you have either one of this sweet veggies and can you can vary the other veggies as per your preference.
  • You can include any beans/legumes or even tofu or paneer to make it protein rich.
  • Adjust the salt as per your preference.

Vegan Brazilian Curry

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Brazilian Vegetable Curry with Coconut Milk and Tomato Sauce | Vegan Curry
This vegan Brazilian curry is prepared with oven roasted vegetables, coconut milk, and tomato sauce but without any dry spice powders/masalas.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
To Roast
  1. Chopped Butternut Squash - 2 cups
  2. Chopped red bell peppers - 1.5 cups
  3. Chopped Eggplant - 3 cups (half of big eggplant)
To Grind
  1. Onions - 2
  2. Garlic cloves -2
  3. Ginger - 1/2 inch piece
  4. Green chilly - 1
  5. Red chilly -1
Other Ingredients
  1. Olive oil – 2 tbsps + 1 tbsp
  2. Coconut Milk – 1 can / 14 oz
  3. Tomatoes - 4
  4. Salt - 1.5 tsps
  5. Cilantro - handful
Prep-Work
  1. Chop all the vegetables, onion, tomatoes and set aside.
  2. Peel the garlic and ginger skin.
Roasting the vegetables
  1. Preheat the oven to 400 deg F
  2. Line a baking tray with aluminum foil and add the chopped butternut squash, red bell peppers, and eggplant.
  3. Drizzle 2 tbsps of olive oil and coat them on the veggies.
  4. Roast the vegetables at 400 deg F for 30 minutes tossing them once at around 15 minutes.
Preparing the Onion Paste
  1. Grind the onion, red chili, green chili, ginger, and garlic without adding any water and set aside.
Preparing the Curry
  1. In a pan or kadai, add the remaining 1 tbsp of olive oil.
  2. Then add the ground onion paste and fry until the oil separates.
  3. Then add the tomatoes and salt. Cover and cook until the tomatoes become soft and mushy.
  4. At this stage add the roasted veggies and combine them with the tomato onion sauce.
  5. Finally, add one can of coconut milk and cilantro leaves.
  6. Let it simmer for 5 minutes over low heat.
  7. And that’s it. Yummy Brazilian curry is ready. Serve hot with rice or roti.
  8. We had this with brown rice for our dinner.
Notes
  1. Instead of olive oil, you can use your preferred oil.
  2. Adjust the chili as per your preference. You either use green chilies or dried red ones or combination of both.
  3. If time is pressing, instead of oven roasting the veggies you can just cook them over stove top too along with tomatoes.
  4. When I tried the second time, I blended the tomatoes too along with the onion. If speeds up the process.
  5. Including one sweet vegetable like butternut squash, or carrots or sweet potatoes adds a unique flavor. So make sure you have either one of this sweet veggies and can you can vary the other veggies as per your preference.
  6. You can include any beans/legumes or even tofu or paneer to make it protein rich.
  7. Adjust the salt as per your preference.
Adapted from IVU
Adapted from IVU
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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