Coconut milk creates a luxurious, velvety base that transforms simple vegetables into a rich coastal feast. This plant-based Moqueca captures the spirit of Bahia, blending the sweetness of red and yellow bell peppers with the earthy warmth of turmeric and cumin. I love how the bright lime juice cuts through the creaminess at the end, waking up all the flavours just before serving.
Cooking Tips
- Sauté your onions and garlic slowly to build a deep, aromatic foundation.
- Let the stew simmer uncovered to allow the sauce to thicken into a glossy consistency.
- Serve this in a deep bowl over steamed basmati rice to soak up every drop of the coconut broth.
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