VEGETARIAN MOQUECA W/ BLACK RICE
This vegetarian version was inspired by a Carioca friend who lives in Thailand. She made us this Brazilian fish stew the way she was taught. It was the first time I tried moqueca. Instantly loved it!
INGREDIENTS (4 ppl)
3 large onions, cut into onion rings
1 cauliflower, around 180g, cut
3 medium bell peppers, sliced into rounds
2 cups string beans, cut about 1 inch in size
3 cups tomatoes, finely chopped
coriander, around 25g, finely chopped
2 cups carrots, chopped
1 cup baby corn, sliced
15 garlic cloves, sliced
6 cups water
1 1/2 cup coconut milk
3 tbsp olive oil
2 tbsp pepper
1 tbsp salt
Pre-heat a pan to a medium temperature and add some oil.
Separate onions and bell peppers in two halves, put the first half in the pan, evenly spread out, then cook.
Add string beans, baby corn, carrots and cauliflower.
Add tomatoes and water. Boil for several minutes.
Season with pepper and a bit of salt according to your taste.
Add garlic and remaining onions and bell peppers.
Add coriander and pour the coconut milk.
Maintain a gentle simmer so the vegetables can soften. Since there is no meat, it won't take long. If you prefer, you can simmer with closed lid (to retain aroma).