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February 19th, 2016 
Awake Goy VEGAN FRIDAY: Central America | Brazil | Brazlilian Vegetable Curry With Spicy Tomato and Coconut Sauce
Brazlilian Vegetable Curry With Spicy Tomato and Coconut Sauce
Brazilian Vegetable Curry with Spicy Tomato and Coconut Sauce can be served with rice, and/or large flat breads for guests or the family to tear-and-share. Furthermore you can also once cooked (freeze the leftovers or the entire cooked meal), for another day. We [strictly advise], that if you reheat rice please do so properly, and always ensure that your rice is reheated only once, and is [piping hot]. If unsure we [highly recommend that you DO NOT reheat rice, but reopen and start a fresh bag of rice]. Rice can be [very dangerous to ones health] if not reheated properly, or if the rice is spoiled then reheated. Those of you that hate tomatoes as I do, can swap the tomatoes and replace them with black beans as seen within the image (above).
RECIPE AND INSTRUCTIONS
SERVES 6
1 butternut squash, peeled and 2 cm dice
2 red onions, roughly chopped
1 aubergine, chopped
2 red peppers, diced
1 (400 g) can chickpeas
2 garlic cloves, crushed
1/2 inch ginger-root, chopped
1 red chili, de-seeded and chopped
400 g chopped tomatoes
200 ml coconut cream
4 tablespoons chopped fresh coriander
3 tablespoons olive oil [PALM OIL FREE]
INSTRUCTIONS
Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes. Meanwhile begin making the sauce. Put the chili, garlic, ginger and onion in a food processor and process to a rough paste. Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes. Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready. When the veg is ready add the veg and the chickpeas to the sauce and heat through. DONE. (SERVE AS IT IS, OR ON A BED OF STEAMED or FRIED PLAIN RICE)… Simple.
From the United Kingdom, to Europe, Africa, and on to Central America. Vegan and vegetarian recipes come in all sorts, shapes and delicacies. We (I.A.R.F) believe its pivotal to cater for all, ensuring that we document not only in a multitude of mixed foreign languages for all to read, but to share local, and international vegan and veggie recipes too. This month is CENTRAL AMERICAN vegan and veggie delights, starting from Brazil, a fine county that I have visited so many times now I am addicted. Fine wine, fine food, people and delicacies.
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Dr Jose C. Depre.
This recipe is not my own, however I do highly recommend to anyone that is suffering from constipation, lacking vitamins, suppressed immune system, or is suffering from common cold/influenza type symptoms to try.
Source Article from http://speakupforthevoiceless.org/2016/02/19/vegan-friday-central-america-brazil-brazlilian-vegetable-curry-with-spicy-tomato-and-coconut-sauce/
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