Ingredients
The following ingredients have 4 Servings
- 1 medium butternut squash (about 1kg unprepared weight) (peeled, de-seeded and cut into 2cm dice)
- 2 Tbsp olive oil (divided)
- 1 large brown onion (peeled and finely choppd)
- 1.5 Tbsp virgin coconut oil
- 4 cloves garlic (crushed)
- 2 inch piece fresh ginger (grated)
- 1 red chilli (finely chopped)
- 3 large or 4 medium tomatoes (finely chopped)
- 400 ml tin of full fat coconut milk
- 240 ml (1 cup) strong vegetable stock
- juice of 1 lime
- 2 red bell peppers (thinly sliced)
- 100 g green beans
- 150 g frozen spinach
- 300 g firm tofu (well drained and diced)
- a handful of fresh coriander (cilantro) (finely chopped)
- salt and pepper
Instruction
- Preheat the oven to 200C/400F/gas mark 6. Spread the butternut squash out in a roasting tray and drizzle over 1 Tbsp of the olive oil. Roast for 30 minutes until tender.
- Meanwhile, heat the coconut oil in a large pan over a low heat. Add the diced onion and cook gently for 10 minutes until it is soft and translucent.
- Add the crushed garlic, chopped red chilli and grated fresh ginger and fry for another minute.
- Add the chopped tomatoes and continue to fry for about 10 minutes until they are very soft.
- Add the coconut milk, vegetable stock, lime juice and plenty of salt and pepper. Bring the sauce up to a simmer.
- Add the sliced peppers, green beans and frozen spinach and simmer for about 10 minutes until the vegetables are tender.
- Meanwhile, fry the tofu in the remaining Tbsp of olive oil until it is golden.
- Add the fried tofu and the roasted butternut squash to the pan, along with the chopped fresh coriander. Check the seasoning and add more salt/pepper/lime juice as needed.
- Serve the moqueca with rice and fried plantain.
