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 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 


    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