Coconut and Dende Oil Vegetable Curry
Experience the vibrant flavors of this vegan Coconut and Dende Oil Vegetable Curry. Rich and creamy coconut milk blends beautifully with the unique, nutty essence of dende oil, creating a comforting dish bursting with tropical goodness. Perfect for sharing with friends and family, this recipe is sure to impress!
- Author
- Brazil & Co.
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Servings
- 4
- Cuisine
- Brazilian
Ingredients
- 2 tbsp azeite de dende (dende oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 medium bell pepper, diced
- 2 medium zucchini, diced
- 1 medium carrot, sliced thinly
- 1 cup cauliflower florets
- 1 can coconut milk
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped for garnish
- 2 cups cooked rice or quinoa
Directions
- Heat a large skillet or pot over medium heat and add the dende oil. Allow it to heat for about 1 minute until fragrant.
- Add the diced onion to the skillet and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until aromatic.
- Introduce the diced bell pepper, zucchini, carrot, and cauliflower florets. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften.
- Pour in the coconut milk, followed by the soy sauce, lime juice, maple syrup, curry powder, turmeric, salt, and black pepper. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer and reduce the heat to low. Cover and let it cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- Taste the curry and adjust seasoning if necessary. If you prefer a thicker consistency, uncover and simmer for an additional 5 minutes.
- Once done, remove from heat and stir in fresh chopped cilantro just before serving.
