| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 26g | 18g | 33g |
| sugars | fibre | protein | salt |
| 12g | 5g | 7g | 0.75g |
Why I Love Portuguese Vegan Moqueca with Zucchini and Peppers
Vegan Moqueca with Zucchini and Peppers: this dish warms my heart as much as it perks up my tastebuds, and I am eager to share the reasons behind my deep love for it. This zesty recipe, with its roots in robust Portuguese cuisine, combines the earthly essence of zucchini and peppers, drenched in a flavorsome broth of coconut milk and tomatoes, brilliantly spiced up with a balanced blend of paprika, cumin, coriander, and more! I was somewhat inspired by Jamie Oliver, renowned for his global cuisine exploration, during the initial experimentation phase for this recipe.
The Satisfaction in Simplicity
There’s something incredibly satisfying in creating a dish that’s so much more than the sum of its parts. This Vegan Moqueca with Zucchini and Peppers is just that kind of dish. It might not look like much, but when you combine these common ingredients in just the right way, they come alive. Each serving is brimming with the earthiness of zucchini, the crunch of bell peppers and onions, and the tangy surprise of lime juice – all mingling in the savory, spicy coconut milk and tomato base. It’s a beautiful dance of flavors that keeps you coming back for more.
Creating Comfort Food
The concept of comfort food varies around the globe, tied to cultural specifics and personal nostalgias. But, in essence, it’s food that warms us from the inside out and reminds us of the simpler joys of life. Turns out, a big bowl of Vegan Moqueca ticks all these boxes! It’s hearty, warm, full of flavor, and ends up being the exact kind of food you want to savor after a chilly adventure in the great outdoors.
What’s more, it’s quite versatile! This dish falls in line with other hearty bowls of comfort like a steamy vegetable stew, spicy jambalaya, or even a home-cooked curry; they all share similar elements of spice, warmth, and heartiness. You could serve it alongside toasted baguette slices, or keep it light with a fresh salad.
What You’ll Need
- 3 tablespoons of olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 bell pepper, chopped
- 2 medium zucchinis, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 1 tablespoon of paprika
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of lime juice
- Salt to taste
- Pepper to taste
- Handful of fresh cilantro, chopped
- 2 green onions, chopped
Method
Step One
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Cook these until they become soft and fragrant, which usually takes about 5 minutes.
Step Two
Next, add the chopped bell pepper and zucchinis to the pot. Stir them well to ensure they’re evenly coated in the oil and onion mixture. Continue cooking this for about 5 more minutes, until the vegetables begin to soften.
Step Three
Now it’s time to add the canned diced tomatoes, coconut milk, paprika, ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Stir well to combine, ensuring that the spices are evenly mixed throughout.
Step Four
Lower the heat and let the mixture simmer. Cover the pot and leave it for about 20 minutes. This allows the flavours to meld together and the vegetables to completely soften.
Step Five
After the 20 minutes have passed, uncover the pot and stir in the lime juice. Taste it and add salt and pepper as needed.
Step Six
Finally, before serving, sprinkle the vegan moqueca with a handful of fresh chopped cilantro and green onions. These provide a nice contrast to the rich and warming flavours of the stew.
Step Seven
Enjoy your Vegan Moqueca with Zucchini and Peppers hot! This dish can be enjoyed as is, or you could serve it over rice or quinoa for a more filling meal.
