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.
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.