Brazilian Vegetable Curry with Spicy Tomato and Coconut Sauce
Immerse your taste buds in the bold and vibrant flavors of this Brazilian Vegetable Curry with Spicy Tomato and Coconut Sauce. Packed with colorful, nutrient-rich vegetables like sweet potatoes, zucchini, carrots, and bell peppers, this plant-based masterpiece delivers layers of flavor with a fragrant blend of cumin, coriander, turmeric, and a hint of chili heat. Simmered to perfection in a creamy coconut and spiced tomato sauce, it’s both comforting and enticing. Finished with a zesty squeeze of lime and a garnish of fresh cilantro, this dish pairs beautifully with fluffy rice or protein-packed quinoa for a wholesome, satisfying meal. Perfect for weeknight dinners or special occasions, this vegan-friendly curry is a celebration of global cuisine that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Red chili, finely chopped (or adjust to taste)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 400 grams Canned tomatoes, crushed
- 400 milliliters Coconut milk
- 1 medium Sweet potato, peeled and diced
- 1 large Carrot, peeled and sliced
- 1 medium Bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Chickpeas, cooked or canned (drained and rinsed)
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, juiced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Rice or quinoa, cooked (for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, grated ginger, and chopped red chili. Cook for 1-2 minutes, until fragrant.
Add the ground cumin, coriander, and turmeric. Stir well to coat the aromatics with the spices.
Pour in the crushed canned tomatoes and stir. Let it simmer for 5 minutes to thicken slightly.
Stir in the coconut milk and bring the mixture to a gentle boil.
Add the diced sweet potato and carrot to the pot. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
Add the bell pepper, zucchini, and chickpeas to the pot. Stir well to combine and let simmer uncovered for another 10-12 minutes, or until all the vegetables are tender.
Season with salt and black pepper to taste.
Turn off the heat and stir in the lime juice and fresh cilantro.
Serve hot over cooked rice or quinoa, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 20.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 981 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
