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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes. | 2. Meanwhile begin making the sauce. | 3. Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste. | 4. Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes. | 5. Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready. | 6. When the veg is ready add the veg and the chickpeas to the sauce and heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash dice	1		peeled	-	-	-	-
red onion	2		chopped	128.0	29.888	3.52	0.32
aubergine	1		chopped	-	-	-	-
red pepper	2		diced	2.5	0.5506	0.1169	0.0275
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
garlic clove	2		crushed	-	-	-	-
gingerroot	1/2		chopped	-	-	-	-
red chili pepper	1		deseeded chopped	2.5	0.5506	0.1169	0.0275
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
coconut cream	200			158400.0	3192.0	1742.4	16646.4
coriander	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.