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{Moqueca} Brazilian Coconut Milk Stew
over rice

Active: 35 min Total: 35 min
This Brazilian stew has earthy spices and sweet creaminess from coconut milk - perfect to warm you for a cold winter night.
Smarts: Use this flavorful soup base with any combo of your favorite legumes and veggies. Feel free to get creative!
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Rice (for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups
{Moqueca} Brazilian Coconut Milk Stew:
  • Lentils, French or black - 1/2 cup , uncooked ((Sub 1 1/2 cups cooked lentils))
  • Garlic - 2 cloves , minced
  • Onions, small - 1 , diced
  • Bell peppers, any type - 1 , diced
  • Mushrooms, brown - 1/2 lb , sliced
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • Cooking oil - 1 Tbsp
  • Bay leaves - 2
  • Paprika - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Coconut milk, light - 1 cup
  • Vegetable broth - 1 cup
  • Salt - 1/2 tsp
  • Lemons - 1/2 , juice of

Nutrition Facts

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Prep

  1. Lentils - If using uncooked lentils, cover in 3x the amount of water and soak overnight. (Can be done up to 1 day ahead) Otherwise, drain and rinse pre-cooked lentils.
  2. Rice - This makes enough for Wednesday night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve half for Wednesday's dinner. (Can be done up to 5 days ahead)
  3. Garlic / Onions / Peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  4. Diced tomatoes - Drain.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then lentils, garlic, onions, peppers, mushrooms, bay leaves, paprika, and chili powder to heated oil with a dash of salt. Saute until veggies start to soften, ~3 minutes.
  2. Next add in tomatoes, coconut milk, broth, and salt. Cover and bring to a boil. Simmer uncovered for ~8 minutes.
  3. Move pot off heat. Finish with lemon juice and season to taste with salt, pepper, or more spices. You can spoon rice into stew or spoon the stew over rice - your choice! (Remember to save half the rice for Wednesday's dinner)

Nutrition Facts

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