Hearts of palm and vegetables in a spicy and aromatic tomato and coconut sauce.
5 from 9 votes
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Course Main
Cuisine Brazilian
Servings 4
Calories 400kcal
Ingredients
2tablespoonsolive oil
2onionsdiced
1red chillifinely diced
1medium carrotdiced
3clovesgarlicminced
2tablespoonstomato paste
2teaspoonssweet paprika
1teaspoonground cumin
400mltin coconut milk
1red bell pepperdiced
50gsoaked cashews
400gtin heart of palm
10-12cherry tomatoesquartered
1tablespoonchopped fresh coriander
Juice of half a lime
Salt and freshly cracked black pepper
Instructions
Make sure the cashews are soaking in hot water.
Heat the oil in a large pan over medium heat. Once hot add the diced onions, carrot, red chilli and minced garlic. Add a good pinch of salt and gently sauté until the onions are soft and translucent, around 8 minutes.
Add the tomato paste and stir to coat everything. Cook the tomato paste for 2 minutes.
Add the sweet paprika and ground cumin. Stir and cook for 30 seconds before adding the coconut milk.
Bring to a boil then add the diced red bell pepper. Reduce the heat to a gentle simmer.
Drain the palm hearts and cut them into bite-sized disks. Also, drain the soaking cashews. Add both the palm hearts and cashews to the pan and continue to cook until they are heated through, around 4 minutes.
Turn off the heat, add the cherry tomatoes, chopped fresh coriander and lime juice. Stir to fully incorporate everything.
Taste and adjust the seasoning. We added ¼ teaspoon salt and ½ teaspoon freshly cracked black pepper.
Serve the Moqueca with Brazilian White Rice and garnish with more fresh coriander.