Mozambican Coconut Curry (Caril de Coco Moçambicano)

Caril de Coco Moçambicano, or Mozambican Coconut Curry, is a flavorful and aromatic dish that is a staple in Mozambican cuisine. This creamy and fragrant curry is made with a blend of spices, coconut milk, and a variety of vegetables and protein, creating a delicious and satisfying meal.

Mozambican Coconut Curry (Caril de Coco Moçambicano)

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 can (14 oz) coconut milk
  • 2 cups mixed vegetables (such as bell peppers, carrots, and peas)
  • 1 lb protein of choice (chicken, shrimp, or tofu)
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
  3. Add the chopped tomatoes and cook until they start to break down.
  4. Stir in the ground cumin, coriander, turmeric, and paprika, and cook for 1-2 minutes to toast the spices.
  5. Pour in the coconut milk and bring the mixture to a simmer.
  6. Add the mixed vegetables and protein of choice. Simmer for 15-20 minutes, or until the vegetables are tender and the protein is cooked through.
  7. Season the curry with salt and pepper to taste.
  8. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

Large pot Cutting board Knife Grater Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Caril de Coco Moçambicano over steamed rice or with crusty bread for a hearty and satisfying meal.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry.

Cost

$15