Caril De Legumes Com Coco Picante (spicy Coconut Curry Vegetables)
Caril de Legumes com Coco Picante, or Spicy Coconut Curry Vegetables, is a flavorful and aromatic dish from Cape Verdean cuisine. This vegetarian curry is packed with a variety of vegetables and simmered in a spicy coconut sauce, creating a perfect balance of heat and creaminess.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)
- 1 cup cauliflower florets
- 1 cup cherry tomatoes
- Salt and pepper to taste
- 2 tbsp chopped cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
- Stir in the curry powder and turmeric, and cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the mixed vegetables, cauliflower, and cherry tomatoes. Cook for 15-20 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 12g
Supplies
Large pan Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Spicy Coconut Curry Vegetables over steamed rice or with warm naan bread for a satisfying meal.
Tips & tricks
For an extra kick of heat, add a chopped chili pepper or a dash of cayenne pepper to the curry.
Cost
$15