Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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