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    You are in: Home / Recipes / Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce Recipe
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    Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce

    Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce. Photo by Veghedge

    1/2 Photos of Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    PinkCherryBlossom's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
    2. 2
      Meanwhile begin making the sauce.
    3. 3
      Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
    4. 4
      Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
    5. 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. 6
      When the veg is ready add the veg and the chickpeas to the sauce and heat through.

    Ratings & Reviews:

    • on January 22, 2012

      55

      The whole family liked this recipe. I completely changed the veg and also added 2 teaspoons of garam masala to suit the tastes in our family! One to repeat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2009

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce

    Serving Size: 1 (532 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 432.8
     
    Calories from Fat 133
    30%
    Total Fat 14.8 g
    22%
    Saturated Fat 7.4 g
    37%
    Cholesterol 0.0 mg
    0%
    Sodium 230.9 mg
    9%
    Total Carbohydrate 72.8 g
    24%
    Dietary Fiber 11.8 g
    47%
    Sugars 32.5 g
    130%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    gingerroot

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