Vegan Brazilian Moqueca

A Moqueca is a Brazilian style curry that we LOVE at the farm. The moqueca is a typical dish of Northwestern Brazil, where a heavy African influence mixes with the European and native cultures of Brazil to make a unique and delicious dish.  Like a curry, you can throw in any vegetables you want!  Enjoy

Prep Time: 30 Min

Cook Time: 45 Min


1 Spring Onion (or a regular onion) (diced)

5 cloves of Garlic (diced)

1 inch of Ginger (diced)

Root of one Cilantro Bunch (diced)

3 Tbs Fresh Coriander (the green cilantro seed) of 1 cilantro bunch

1 Tbs dried oregano (crushed)

Dende Oil (Or substitute any high heat cooking oil like Safflower, Sunflower, or Refined Coconut)

3/4 lb Tomatoes (diced)

1 cup of Cashews (preferably raw but toasted work well too)

1 can of coconut milk

Garbanzo beans (2 cups of precooked dried beans or 1 can)

1/2 lb Green Beans (stems removed and chopped into 2 in pieces)

2 small Kohlrabi OR 1 large Summer Squash (chopped into 1 in pieces)

Stems of 1 bunch of chard (chopped)

Fresh Cilantro (for garnish)

Green Onions (optional for garnish)

Rice or Quinoa


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  1. Soak the cashews in 1 1/2 cups of water so they are fully submerged.
  2. Start the rice or quinoa.  Add some fresh cilantro, garlic, and salt to the rice if you wish.
  3. Finely chop the bulb of the onion.  Finely chop the garlic, ginger, fresh coriander, coriander root, and onion greens together.
  4. Heat up 3 tablespoons of oil in a large pan.  Add the onion and cook until translucent.  Meanwhile dice the tomatoes finely.
  5. When the onions are cooked, add the garlic, ginger, oregano, and coriander seed and root.  Cook until browned.
  6. Add the diced tomatoes and stir until the tomatoes start to release their juices.
  7. Blend the cashews into a soupy paste and add the cashew milk and coconut milk to the pot.  
  8. Add the garbanzo beans and simmer for 20 min.
  9. When the stew becomes more like a sauce, add the chopped green beans, chard stems, and Kohlrabi or summer squash (peel the tough outside layer of the kohlrabi and then chop it into 1 inch cubes or strips).  Add any other veggies you want just like you would a curry! Simmer for 5 min.
  10. Now add salt and pepper to taste and ladle over rice and serve!  Garnish with the cilantro leaves left over from your cilantro plant.