A Brazilian vegetable coconut stew

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • American
    • Vegetarian
    • Vegan

    Vegetable Moqueca

    Recipe Information

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    200g Sweet Potato
    200g Carrots
    200g Green Beans 
    1 x Red and 1 x Green Chilli – approx. 30g in total
    1 x Aubergine
    1 x White Onion
    3 x Cloves Garlic
    20g Fresh Ginger
    1 x Quixo Vegetable Stock Cube
    1 x 400g Tin Sweet Harvest Chickpeas
    1 x 400g Sweet Harvest Chopped Tomatoes with Herbs
    1 x 400ml Asia Coconut Milk
    60ml Rapeseed Oil
    1 x Teaspoon Stonemills Paprika
    Sea Salt and Black Pepper 
    Peel and chop the potatoes and carrots into small chunks
    Peel, halve and finely chop the onion
    Chop the aubergine into small chunks
    In a wok heat the oil, add the chopped onion and the aubergine 
    Saute for about 10 minutes until the onion is translucent and the aubergine softened
    Add the coconut milk and the chopped tomatoes
    Dissolve the stock cube in 100ml boiling water and add to the wok
    Peel and grate the ginger
    Cut the chillies into quarters lengthways and finely chop them along with the seeds
    Peel and finely chop the garlic 
    Put the chillies, ginger, garlic, sweet potatoes, drained chickpeas and carrots in the wok - season with some salt and pepper
    Cover and simmer for 15 minutes
    Trim the beans and cut into thirds 
    Add to the wok and cook a further 5 minutes then serve 

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