Vegetable & Plantain
Moqueca
Fresh summer veggies and sweet plantains are simmered in a
creamy lime-infused coconut milk base to create this flavorful vegan moqueca.
§ Prep
Time: 10 minutes
§ Cook
Time: 15 minutes
§ Total
Time: 25 minutes
§ Yield: 4
to 6 servings
Ingredients
§ 2
tablespoons olive oil
§ 1
medium onion, diced
§ 1
medium red bell pepper, diced
§ 3
garlic cloves, minced
§ 1 hot
chili pepper, such as a fresno or jalapeño (optional)
§ 1
(14-ounce) can coconut milk
§ 1
(14-ounce) can diced tomatoes
§ 1
tablespoon lime juice
§ 2
teaspoons sweet paprika
§ 2 ripe
plantains, cut into 1-inch chunks
§ 1
medium zucchini, chopped
§ Salt
and pepper to taste
§ ¼ cup
chopped fresh cilantro, plus extra for serving
§ ¼ cup
chopped scallions (about 1 medium or 2 small scallions)
§ Cooked
rice, for serving
Instructions
1.
Coat the bottom of a medium pot with olive oil and place it over
medium heat. Add the onion and bell pepper. Sauté until the onions are
translucent, about 5 minutes.
2.
While the onions and bell peppers cook, carefully seed and mince
half of your chili pepper, if using. Slice the other half into rounds and save
for serving. Add the minced chili pepper and garlic to the pot. Sauté about 1
minute more, until fragrant.
3.
Add the coconut milk, tomatoes, lime juice and paprika to the
pot. Raise the heat and bring to a simmer. Lower the heat and allow to simmer,
uncovered, for about 5 minutes. Add the plantains and continue simmering for 5
minutes more, stirring occasionally. Add zucchini to the pot and continue
simmering until zucchini and plantains are fork tender, but not yet mushy,
about 5 minutes. Remove from heat. Season with salt and pepper to taste, then
stir in the cilantro and scallions.
4.
Divide the rice into bowls and top with the stew. Sprinkle with
additional cilantro and garnish with hot pepper slices, if desired. Serve.
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