Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon coriander
- Salt and pepper to taste
- 1 lime, sliced
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the sliced bell peppers, zucchini, and eggplant and sauté for another 5-7 minutes until the vegetables are slightly softened.
4. Add the diced tomatoes, coconut milk, paprika, cumin, coriander, salt, and pepper to the pot and stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are fully cooked and the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot with lime slices and fresh cilantro for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- You can use any combination of bell peppers you like, or substitute with other vegetables such as mushrooms or carrots.
- If you don't have canned diced tomatoes, you can use fresh tomatoes instead.
- You can use any type of milk or cream instead of coconut milk.
Variations:
- Add some shrimp or fish to the pot for a seafood version of the dish.
- Use different spices such as turmeric or ginger for a different flavor profile.
- Add some hot sauce or chili flakes for some extra heat.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- Don't overcook the vegetables, they should still have some texture and not be mushy.
- Use fresh lime juice for the best flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the moqueca de vegetais in a pot over low heat until heated through.
Presentation ideas:
Serve the moqueca de vegetais in a large bowl or individual bowls, garnished with fresh cilantro and lime slices.
Garnishes:
Fresh cilantro and lime slices.
Pairings:
- Serve with rice or quinoa to make it a complete meal.
- A side salad or some roasted vegetables would also be a great accompaniment.
Suggested side dishes:
- Rice or quinoa
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the vegetables are not fully cooked after simmering for 20-25 minutes, continue cooking until they are tender.
- If the dish is too spicy, add more coconut milk or some plain yogurt to tone down the heat.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Moqueca is a traditional Brazilian dish that originated in the state of Bahia. It is typically made with fish or seafood, but this vegetarian version is just as delicious.
Flavor profiles:
This dish is rich and flavorful, with a combination of sweet and savory flavors from the vegetables, coconut milk, and spices.
Serving suggestions:
Serve the moqueca de vegetais as a main dish for lunch or dinner.
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Region: Brazilian