BAHIA MOQUECA | VEGITARIAN GLUTEN FREE RECIPE

BAHIA MOQUECA| I cook this once a week it's our favorite meal and its full of nutrition.

SERVES FOUR|

peppers x 2

fine green beans approx 30

hand full of spinach

small cauliflower

garlic cloves x 2

1 small red onion

chili of choice or powder

plantain x 2

basmati rice (enough for four)

tinned tomatoes x1

coconut milk x 1

2tsp curry powder

1tsp turmeric

1tsp coriander

and a pinch of black pepper and cumin

You can add or take away any veggies these are my chosen ones traditionally in brazil this is how they'd eat a veggie moqueca. I know it seams like an awful lot to do with that many ingredients but its super quick too prepare and cook.

Chop all veggies to edible sizes. Pour tomatoes and coconut milk into a large pan and simmer, add spices and veggies (except plantain) (its best to add the spinach at the end as it cooks fast and becomes really soggy.) Cook for approx half hour with the lid on at a medium boil stir occasionally.

Gently fry the plantain on a low-medium heat in a decent amount of coconut oil after about 30 minutes after you've had the moqueca on. Cook rice to packet instructions. 

And that's it dinner is served, easy! Full of nutrition!

TIP: I cook this for me and Curtis, this makes enough for two nights, but often I triple the recipe and freeze into meal portions so when I don't have time to cook I don't have to eat something unhealthy!