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Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce Recipe

Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce Recipe

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Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce

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Ingredients:

Serving

1 butternut squash, peeled and 2 cm dice
2 red onions, roughly chopped
1 aubergine, chopped
2 red peppers, diced
1 (400 g) can chickpeas
2 garlic cloves, crushed
1/2 inch gingerroot, chopped
1 red chili pepper , deseeded and chopped
400 g chopped tomatoes
200 ml coconut cream
4 tbsp chopped fresh coriander
3 tbsp olive oil

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.6 Kcal (1141 kJ)
Calories from fat	125.36 Kcal
		% Daily Value*
Total Fat	13.93g	21%
Sodium	26.21mg	1%
Potassium	503.75mg	11%
Total Carbs	35.55g	12%
Sugars	28.26g	113%
Dietary Fiber	2.97g	12%
Protein	2.6g	5%
Vitamin C	85.5mg	142%
Vitamin A	0.2mg	8%
Iron	0.8mg	5%
Calcium	48.7mg	5%

Amount Per 100 g
Calories	120.62 Kcal (505 kJ)
Calories from fat	55.47 Kcal
		% Daily Value*
Total Fat	6.16g	21%
Sodium	11.6mg	1%
Potassium	222.9mg	11%
Total Carbs	15.73g	12%
Sugars	12.5g	113%
Dietary Fiber	1.31g	12%
Protein	1.15g	5%
Vitamin C	37.8mg	142%
Vitamin A	0.1mg	8%
Iron	0.4mg	5%
Calcium	21.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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