Vegetable Moqueca

A Brazilian vegetable coconut stew thats easy to make, super tasty and totally vegan.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and chop the potatoes and carrots into small chunks

Step 2

Peel, halve and finely chop the onion

Step 3

Chop the aubergine into small chunks

Step 4

In a wok heat the oil, add the chopped onion and the aubergine

Step 5

Saute for about 10 minutes until the onion is translucent and the aubergine softened

Step 6

Add the coconut milk and the chopped tomatoes

Step 7

Dissolve the stock cube in 100ml boiling water and add to the wok

Step 8

Peel and grate the ginger

Step 9

Cut the chillies into quarters lengthways and finely chop them along with the seeds

Step 10

Peel and finely chop the garlic

Step 11

Put the chillies, ginger, garlic, sweet potatoes, drained chickpeas and carrots in the wok - season with some salt and pepper

Step 12

Cover and simmer for 15 minutes

Step 13

Trim the beans and cut into thirds

Step 14

Add to the wok and cook a further 5 minutes

Step 15

Serve - it's great with wholegrain rice

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