Brazilian Vegetable Moqueca with Coconut Rice and Farofa
Vegetable moqueca starter of salted aubergine, peppers, tomatoes, onion, garlic, ginger, and dendê oil, paired with coconut rice and farofa elements.
- 225 g jasmine rice
- 400 ml coconut milk
- 300 g large aubergine
- 2 pieces red bell peppers
- 1 pieces yellow bell peppers
- 3 pieces large tomatoes
- 1 piece red onion
- 5 pieces garlic cloves
- 20 g fresh ginger
- 2 pieces lime
- 3 tbsp dendê palm oil
- 2 tbsp olive oil
- 80 g cassava flour
- 30 g unsalted butter
- 40 g fresh coriander
- 1 piece malagueta chilli or scotch bonnet
- 200 ml vegetable stock
- 8 g sea salt
- 3 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cut aubergine into 3cm chunks, salt generously and leave for 20 minutes to draw out bitterness
- Step 2
Rinse rice until water runs clear, cook with 300ml coconut milk and 150ml water for 18 minutes
- Step 3
Slice onion into half-moons, mince garlic and ginger, finely chop chilli
- Step 4
Cut peppers into thick strips, roughly chop tomatoes
- Step 5
Rinse salted aubergine and pat dry thoroughly
- Step 6
Heat dendê oil in large heavy-bottomed pan over medium heat
- Step 7
Fry aubergine chunks for 6-8 minutes until golden and tender, remove and set aside
- Step 8
Add olive oil to same pan, sauté onion for 5 minutes until softened
- Step 9
Add garlic, ginger and chilli, cook for 1 minute until fragrant
- Step 10
Add tomatoes, cook for 8 minutes until broken down and jammy
- Step 11
Add peppers and vegetable stock, simmer for 10 minutes until peppers are tender
- Step 12
Return aubergine to pan, add remaining coconut milk, simmer for 5 minutes
- Step 13
Meanwhile, melt butter in dry pan, add cassava flour and toast for 3-4 minutes until golden, stirring constantly
- Step 14
Season moqueca with salt, pepper and lime juice to taste
- Step 15
Roughly chop coriander, stir half into moqueca
- Step 16
Fluff coconut rice with fork, season with salt
- Step 17
Serve moqueca over coconut rice, sprinkle with toasted cassava farofa and remaining coriander
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