Best 4 Brazilian Vegetable Curry With Spicy Tomato And Coconut Sauce Recipes

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Embark on a culinary journey to the vibrant streets of Brazil with this tantalizing vegetable curry. This delectable dish, bursting with a symphony of flavors, is a harmonious blend of fresh vegetables, aromatic spices, and a luscious spicy tomato-coconut sauce. It's a vegetarian's delight, offering a hearty and flavorful meal that is sure to satisfy even the most discerning palate.

**Main Recipe: Brazilian Vegetable Curry with Spicy Tomato and Coconut Sauce:**
>Savor the tantalizing flavors of Brazil with this vibrant vegetable curry. The aromatic blend of spices, coconut milk, and fresh vegetables creates a symphony of flavors that will transport your taste buds to the heart of South America.

**Additional Recipes:**
>
>* **Jeera Aloo (Cumin Potatoes):** Dive into the depths of Indian cuisine with this simple yet flavorful dish. Tender potatoes are coated in a fragrant blend of cumin, coriander, and turmeric, resulting in a delightful side dish that pairs perfectly with any main course.

>* **Methi Malai Mutter (Fenugreek and Coconut Peas):** Experience the culinary delights of North India with this creamy and aromatic dish. Fresh fenugreek leaves, succulent peas, and a luscious coconut sauce come together to create a delectable symphony of flavors.

>* **Kadhi Pakora (Yogurt and Chickpea Fritter Curry):** Indulge in the tangy and savory flavors of this classic dish from the vibrant state of Rajasthan, India. Crispy chickpea fritters are immersed in a delightful yogurt-based curry, creating a harmonious blend of textures and flavors.

>* **Jeera Rice (Cumin Rice):** Embark on a culinary journey to the aromatic kitchens of India with this simple yet flavorful rice dish. Basmati rice is infused with the warmth of cumin seeds and a touch of fragrant spices, resulting in a delightful accompaniment to any main course.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY COCONUT CURRY SAUCE



Spicy Coconut Curry Sauce image

This is part of the recipe Chicken Wings Five Ways.

Provided by Alexis Touchet

Categories     Sauce     Super Bowl     Backyard BBQ     Tailgating     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

3/4 cup minced onion
4 large garlic cloves, minced
1/4 cup Thai red curry paste
1/4 cup vegetable oil
2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
3 tablespoons lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon cayenne
1/2 cup chopped cilantro sprigs (optional)

Steps:

  • Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
  • Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
  • Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

SPICY CHICKEN COCONUT CURRY



Spicy Chicken Coconut Curry image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 26

3 tablespoons Ghee, recipe follows
2 medium onions, chopped
One 1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
Two 15-ounce cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Steps:

  • Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
  • Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

VEGETABLE CURRY



Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

  • Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  • Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

TOMATO & COCONUT CURRY



Tomato & coconut curry image

Celebrate tomatoes - even better if they're homegrown - with this juicy coconut curry, that brings plenty of colour and flavour to your plate

Provided by Charlotte Pike

Categories     Dinner

Time 40m

Number Of Ingredients 17

1 heaped tsp cumin seeds
1 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 tbsp sunflower or rapeseed oil
10 curry leaves
3 large onions, thinly sliced
1 heaped tsp black mustard seeds
½ tsp ground turmeric
1 tsp sea salt flakes
4 garlic cloves, crushed
1 green chilli, finely chopped
1kg large ripe tomatoes, cut into quarters
250g cherry or baby plum tomatoes
400ml can coconut milk
2 heaped tsp tamarind paste
2 heaped tsp brown or palm sugar
cooked rice, to serve

Steps:

  • Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
  • Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
  • Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.

Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

Tips:

  • Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can't find fresh vegetables, frozen vegetables are a good second option.
  • Don't overcook the vegetables: Overcooked vegetables are mushy and lose their flavor. Cook them just until they are tender-crisp.
  • Use a variety of vegetables: This will give your curry more flavor and texture. Some good vegetables to use include potatoes, carrots, peas, bell peppers, and zucchini.
  • Use a good quality curry powder: The curry powder is the key to the flavor of this dish. Use a curry powder that is fresh and has a strong aroma.
  • Don't be afraid to experiment: There are many different ways to make vegetable curry. Feel free to add or remove ingredients to suit your own taste.

Conclusion:

Brazilian vegetable curry with spicy tomato and coconut sauce is a delicious and easy-to-make dish that is perfect for lunch or dinner. It is also a good way to get your daily dose of vegetables. You can also use different vegetables in this dish to make it your own. So next time you're looking for a new and exciting vegetarian dish to try, give this Brazilian vegetable curry a try. You won't be disappointed!

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