Recipe

A Brazilian vegetable coconut stew.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 30 minutes

Brazillian   |   Main   |   Vegetarian   |   Vegan

  

Ingredients

• 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 Vegetable Stock Cube
• 1 x 400g Tin Chickpeas
• 1 x 400g Chopped Tomatoes with Herbs
• 1 x 400ml Coconut Milk
• 60ml Rapeseed Oil
• 1 x Teaspoon Paprika
• Sea Salt and Black Pepper  

  

Method

1. Peel and chop the potatoes and carrots into small chunks.
2. Peel, halve and finely chop the onion.
3. Chop the aubergine into small chunks.
4. In a wok heat the oil, add the chopped onion and the aubergine.
5. Saute for about 10 minutes until the onion is translucent and the aubergine softened.
6. Add the coconut milk and the chopped tomatoes.
7. Dissolve the stock cube in 100ml boiling water and add to the wok.
8. Peel and grate the ginger.
9. Cut the chillies into quarters lengthways and finely chop them along with the seeds.
10. Peel and finely chop the garlic.
11. Put the chillies, ginger, garlic, sweet potatoes, drained chickpeas and carrots in the wok - season with some salt and pepper.
12. Cover and simmer for 15 minutes.
13. Trim the beans and cut into thirds.
14. Add to the wok and cook a further 5 minutes then serve.