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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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, sides
Cuisine: Latin American
Keyword: Brazilian Vegetable Curry, Vegan Curry
Servings: 5
Calories: 254kcal
Author: Srividhya G

Ingredients

To Roast

  • 2 cups Chopped Butternut Squash
  • 1.5 cups Chopped red bell peppers
  • 3 cups Chopped Eggplant half of big eggplant

To Grind

  • 2 Onions
  • 2 Garlic cloves
  • 1/2 inch Ginger
  • 1 Green chilly
  • 1 Red chilly

Other Ingredients

  • 3 tbsps Olive oil 2 tbsps + 1 tbsp
  • 14 oz Coconut Milk 1 can
  • 4 Tomatoes
  • 1.5 tsp Salt
  • Cilantro handful

Instructions

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.
  • 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 cook them over stove top too along with tomatoes.
  • When I tried the second time, I blended the tomatoes too along with the onion. It 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 vegetables 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.
Adapted from IVU

Nutrition

Calories: 254kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 0mg | Sodium: 824mg | Potassium: 876mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8200IU | Vitamin C: 88.9mg | Calcium: 73mg | Iron: 3.7mg