Loaded with flavor, quick to make & full of healthy foods for your body. Put on some Brazillian music and enjoy!
Ingredients
1/2 cup
Tomato sauce, canned
2 cup
Coconut milk, sweetened
1 cup cubes
Winter squash
(puréed)
2 tbsp minced
Ginger root
2 tbsp
Coconut oil
(divided)
1 large
Yellow onion
(diced)
100 gm
Oyster mushroom
(sliced or mushroom of your choice)
150 gm
Cremini (Italian) mushroom
(sliced)
2 tsp
Garam masala
1/4 tsp
Salt
(or to taste)
1 cup
Broccoli florets
1 cup sliced
Carrots
(sliced thinly)
1 cup slices
Red bell pepper
( julienned)
2 medium
Tomato
( or any size, cut in bite-size pieces)
1 fruit
Lime
(fresh juice)
1 cup
Parsley, fresh
(roughly chopped)
Instructions
Blend the tomato sauce, coconut milk, squash puree and ginger until smooth.
In a large wok, heat 1 tsp coconut oil over medium heat. Sauté the onions for 2-3 minutes until onions are translucent.
Raise the heat to medium-high and add the mushrooms. Sauté stirring frequently for 7-8 minutes. They should become very soft and slightly golden colored.
Add the mix from the blender to the wok and the garam masala and salt and mix well. Transfer to a bowl and reserve.
Use the same wok and over medium-high heat and add remaining 1 tsp coconut oil.
Sauté the broccoli florets, sliced carrot, bell peppers, and tomatoes. You want to sauté them separately from the mushrooms and sauce to keep them crunchy till you serve. Remove the veggies from the wok and set aside.
When you are ready to serve, return the liquid mixture to the wok and add the lime juice. Check and adjust the flavor.
Notes:
Brazilian Moqueca - (basically a stew) created by Thais Melissa van Delft of San Paulo, Brazil.
