Vegetable Moqueca

How exciting! The World Cup has finally started. Not only do I get to watch football every night but it's an excuse to try new dishes from around the globe.

Tonight was the opening match Brazil v Croatia.  So it had to be a Brazilian dish. Moqueca is a traditional fish stew from the Bahia region. This version is of course a vegan alternative.

Ingredients
1 red pepper, deseeded and thiny sliced
1 green pepper, deseeded and thiny sliced
1 onion, chopped
4 spring onions, trimmed and finely chopped
3 garlic cloves, finely chopped
2 tbsp palm oil (or olive oil)
2 tsp sweet paprika
1 tsp chilli powder
400ml coconut milk
100ml vegetable stock
2 large tomatoes, deseeded and chopped
2 tbsp tomato puree
1 aubergine, cut into 2.5cm chunks
2 large courgettes, cut into 1.5cm chunks
juice of 1 lime
handful of coriander, roughly chopped
sea salt
black pepper, freshly ground

Method
Heat the oil in a large pan over a medium heat and fry the onion and peppers for about 4-6 minutes, until softened. Add the spring onions, garlic, paprika and chilli powder and cook for another minute. Add the coconut milk, vegetable stock, chopped tomatoes and tomato puree. Bring to a simmer and cook uncovered for 5 minutes. Season with salt and pepper.

Add the aubergines and cook for 2 minutes before adding the courgettes. Simmer for another 3-4 minutes, until the vegetables are just tender but not overcooked and mushy. Add the lime juice, then taste and adjust the seasoning.  Take the pan off the heat and add the coriander.

Serve in warmed bowls with rice and breads.

Serves 4