The roasted vegetables in this curry really amps up the flavors here. Curry is always good, but this one is great! The coconut milk makes the curry thick and creamy while the roasted vegetables and onion paste combine to make a party of flavors in your mouth. The flavor bus is leaving and you'd better hop on and get cooking.

Brazilian Vegetable Curry With Coconut Milk and Tomato Sauce [Vegan, Gluten-Free]




Cooking Time




For the Vegetables:

  • 2 cups butternut squash, chopped
  • 1 1/2 cups red bell peppers, chopped
  • 3 cups (half of large) eggplant, chopped

For the Spices:

  • 2 onions
  • 2 garlic cloves
  • 1/2 inch piece of ginger
  • 1 green chili
  • 1 red chili

For the Curry:

  • 2 tablespoons plus 1 tablespoons olive oil
  • 1 14-ounce can coconut milk
  • 4 tomatoes
  • 1 1/2 teaspoons salt
  • Handful of cilantro


To Roast the Vegetables:

  1. Preheat the oven to 400°F.
  2. Line a baking tray with aluminum foil and add the chopped butternut squash, red bell peppers, and eggplant.
  3. Drizzle 2 tablespoons of olive oil and coat them on the vegetables.
  4. Roast the vegetables at 400°F for 30 minutes tossing them once at around 15 minutes.

To Make the Onion Paste:

  1. Grind the onion, red chili, green chili, ginger, and garlic without adding any water and set aside.

To Make the Curry:

  1. In a pan or kadai (Indian deep cooking pot), add the remaining 1 tablespoon of olive oil.
  2. Then add the ground onion paste and fry until the oil separates.
  3. Then add the tomatoes and salt. Cover and cook until the tomatoes become soft and mushy.
  4. At this stage add the roasted vegetables and combine them with the tomato onion sauce.
  5. Finally, add one can of coconut milk and cilantro leaves.
  6. Let it simmer for 5 minutes over low heat.


Instead of olive oil, you can use your preferred oil. Adjust the chili as per your preference. You either use green chilis or dried red ones or combination of both. If time is pressing, instead of oven roasting the veggies you can just cook them over stove top too along with tomatoes. If you're looking to speed up the process more, blend the tomatoes too along with the onion. Including one sweet vegetable like butternut squash, carrots, or sweet potatoes adds a unique flavor. So make sure you have either one of this sweet veggies and can you can vary the other veggies as per your preference. You can include any beans/legumes or even tofu or paneer to make it protein rich. Adjust the salt as per your preference.


Nutritional Information

Total Calories: 1,530 | Total Carbs: 112 g | Total Fat: 115 g | Total Protein: 24 g | Total Sodium: 185 mg | Total Sugar: 32 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.