Brazilian Vegetable Curry With Spicy Tomato And Coconut

In keeping with the Rio Olympics inspired Brazil theme, we've put together a fabulous recipe that you can try at home!


1 butternut squash, peeled and diced

1 aubergine, chopped

1 red onion, roughly chopped

2 red peppers, diced

2 cloves of minced garlic

1 tbsp. minced ginger

1 medium onion

200ml coconut cream

3 tbsp. garam masala

1 red chilli, deseeded

1 can of diced tomatoes

1 400g, can chickpeas

4 tbsp. chopped fresh coriander

4 tbsp. extra virgin olive oil



  1. Toss all the vegetables into a baking dish with 2 tbsps. of extra virgin olive oil and roast at 200C for 40 minutes.
  2. To make the sauce, in the meanwhile, put the garlic, ginger, onion, garam masala and chilli into a food processor to make a rough paste.
  3. Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
  4.  Add the coconut cream and cook for another 5 minutes.
  5. Add the chickpeas to the sauce and heat through. After 2-3 minutes, add the vegetables, garnish with the chopped coriander and serve.

Why don't you try it and let us know how you like it!

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