A pepper in the pantry peers through a portal to a peaceful pasture — now say that five times fast. Oh, you did? Hey, look at you go! It’s a brand new year and the start of a new decade, so today we are welcoming 2020 with the vibrant flavors of Brazil without leaving the comfort of your home, or the presence of your peeping peppers. No passport is necessary! All across Brazil, Moqueca is a classic stew made using coconut milk. Traditionally cooked in a clay pot, today’s vegan moqueca is simmered on the stovetop.
Feel free to put your own spin on this moqueca. If you like spicier food, then toss in some Amarillo chile powder. Not a fan of cilantro? Swap it for parsley. Serve your moqueca with a steaming bowl of jasmine rice. Here’s a tip - freeze the extra coconut cream in ice cube trays so it’s ready when you need it for your next Moqueca!
Make the coconut sauce – Add 1 can of coconut milk, 1 tbsp tomato paste and 2 tbsp roasted red peppers to a high-speed blender and purée until smooth. Season with salt and pepper.
Make the moqueca – In a 6-quart saucepan over medium, heat the olive oil. Sauté the chopped onion until translucent. Add the paprika and Amarillo chiles and cook for 1 minute. Add the garlic, scallions, red pepper, zucchini and potato and cook over medium for 10-14 minutes. Add 1 cup of vegetable broth and simmer for an additional 7-10 minutes or until almost dry. Add the coconut milk mixture and stir until combined. Simmer for 3-5 minutes. Taste and adjust the salt and pepper, if necessary. Before serving, stir in the coconut cream.
Serve warm over cooked jasmine rice and garnish with sliced almonds, chopped cilantro or microgreens, and lime wedges.
- 1 can of full-fat coconut milk
- 2 tbsp chopped roasted red peppers
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 tsp sweet paprika
- 1 tsp Amarillo chile powder
- 3 cloves garlic, minced
- 2 large scallions, chopped
- 1 medium red pepper, diced
- 1 medium zucchini, diced
- 1 medium Yukon gold potato, peeled and diced
- 1 cup vegetable broth
- 1 tsp Maldon salt, optional
- ½ tsp black pepper, optional
- 2 tbsp coconut cream
- cooked jasmine rice
- sliced almonds
- chopped cilantro or microgreens
- lime wedges