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BrazilIndian Curry/Stew

Updated: Jul 28, 2021

So this was inspired by a Brazilian Chick Pea Soup (that was in turn inspired by a Brazilian Fish Stew) AND the added parameters of my kitchen.


Subbed garbanzo beans for potatoes; canned tomatoes for pasta sauce and held back on the 1/2 teaspoon of sugar.


Now that I had decided to go with potatoes, I decided to bring in a little bit of the Indian component of Keema Matar (Ground meat with green peas) by adding ginger and pancetta.


It was totally different from what I had ever made before yet felt very familiar. Exactly what I was hoping for.


🙏🏼 universe.


Clearly, it has great potential for a Vegan Stew without the pancetta.


Some plated in over the rice. Some wanted the rice around the curry 🤣


If you don’t want to do rice, there is of course cauliflower rice. My preference is raw shredded cabbage if I ever want to do something else other than rice with curry. The hot curry steams the cabbage just right to take off the raw edge but leave a crunch. Of course, there is quinoa and brown rice as well.


It truly is super easy to cook. Check out instagram highlights of my children cooking this dish :) Click here.



INGREDIENTS

  • 1 pack pancetta (optional) or 1tbs of cooking oil (I used canola here)

  • 1/2 onion chopped

  • 2 tsp (2-3 cloves) fresh garlic chopped or grated*

  • 1 tsp grated ginger*

  • 2 small white potatoes cut into 1/2 inches cubes

  • 1 15.5 oz can of garbanzo beans

  • 3/4 canned tomatoes or cup pasta sauce

  • 1 cup water

  • 1/2 cup coconut milk (full cream)

  • 1/2 tbs ground cumin

  • 1/2 tbs paprika

  • 1/2 tsp chili powder

  • salt to taste

  • Chopped cilantro and bell pepper for garnish

* I like to use fresh garlic and ginger but ginger garlic paste from store is fine also


PROCESS:


1. If using the , throw pancetta in a medium sized pot and sauté for couple of minutes on medium heat. If not using the pancetta, then use the oil and wait for it to heat up. It's hot when you see tiny waves in the oil.

2. Thrown in onion, ginger, and garlic. Sauté for a couple of minutes.

3. Throw in potatoes and sauté for 3-4 minutes more.

4. Add in the garbanzo beans, spices, pasta sauce, water, and coconut milk.

5. Turn up heat to high, bring to a boil. Reduce heat to medium low.

6. Cover and cook for 30 minutes.

7. Throw over rice or have by itself!


Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.


Thanks!






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