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Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce


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


  • 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.


  • Aioli_Queen

    I really like the ideas in this recipe and enjoyed the marriage of flavors. I did make some adjustments though. I used butternut and sweetpotato instead of eggplant, added the zest and juice of one lime, doubled the coconut cream but used light coconut milk to keep the calories and fat down and because I LOVE fresh coriander added more. I also noticed that the recipe does not call for salt. I didn’t add any until the end and then just enough to bring out the flavors. Overall, quite yummy with Basmati rice.

  • josetterolley

    A hit! I used butternut squash and sweet potato and eggplant. I could have used lots more ginger – but then I like ginger. It was well recieved by the wine tasting group. I would definately make it again when I need to take a dish for a group. Easy and delicious.

  • fateleanor

    The whole family liked this recipe. I completely changed the veg and also added 2 teaspoons of garam masala to suit the tastes in our family! One to repeat.

  • Idle Chef

    Excellent dish! A definate keeper, thanks PinkCherryBlossom! This is what I did a bit differently. I used basil instead of cilantro (I dislike cilantro). I also doubled the coconut and tomatoes–it makes it gives it more sauce. Also for a curry dish I didn’t see any curry. Next time I’ll add some and report back.

  • Nadja

    This recipe is delecious. I used more coconut milk though to get more sauce. I would never have thought that aubergine and butternut squash go together that well.

  • StrikingEyes00

    This was really really good! I accidentally doubled both the tomatoes and the coconut milk and luckily had already doubled the garlic and ginger because I love those flavors. It turned out really good. I loved the flavors of the freshness, but did wish it was a little more spicy. So, once it was done, I served it with cayenne pepper, so that everyone could make it as spicy as they wanted. This actually worked out very well, because my fiance and I love spice, while my son can’t quite handle it yet (he’s five). My mom was also over and loved that it wasn’t spicy (I cook a lot of spicy dishes)! Anyway, thanks for an awesome recipe. I’ll be making this again 🙂

  • vangils

    This was excellent. My husband doesn’t care for butternut squash so I used carrots instead. I also roasted some onions with the vegetables because we love roasted onions. I didn’t have any corriander leaves – so I added a teaspoon of Thai green Curry Paste to intensify the flavour. Served it with Basmati rice and it was DELICIOUS!

  • jb_relojo

    Very good. I, too, added more tomatoes and a touch more coconut milk. I also added some cayenne pepper and paprika to make it really spicy, but I suppose that’s just personal preference. It’s the kind of recipe where you can modify it with all kinds of spices and it would still work.

  • Memorymaker

    This was scrumptious!! Luckily I am not one to be put off by not having all the right ingredients!! I believe this just proved how versatile this recipe is! I left out the aubergine, peppers, chickpeas and chilli. I added 1.2kg chicken, 2 carrots, a drier squash, a tsp of sweet chilli sauce and a tblsp of tomato paste (I thought it needed to be just a bit richer). In my usual ‘slap it together’ style I threw it all in the cast iron fry pan and, while the chicken and veg cooked, I mixed the rest (from bottles!)and threw it in. I used a whole can of coconut cream (400ml) and simmered a little to reduce. I fed a young family of five with just enough over for a work lunch! YUM!!!