🇧🇷 Brazilian Vegetarian

Coconut Stroganoff

Name: Coconut Stroganoff
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Brazilian
Ingredients: 250 ml Heavy Cream; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 300 ml Tomato Sauce; 200 g Mushrooms; 3, cut into batons Spring Onions; 2 tbsp Coconut Milk; 1 tsp Smoked Paprika; 200 g, fresh Coconut; 2 tbsp Palm Oil

🇧🇷 Brazilian

High heat, big flavour: coconut seared with aromatics and a shiny sauce that clings to every bite. Ready in 17 minutes including prep.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Heavy Cream250 ml
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Tomato Sauce300 ml
Mushrooms200 g
Spring Onions3, cut into batons
Coconut Milk2 tbsp
Smoked Paprika1 tsp
Coconut200 g, fresh
Palm Oil2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the oil in a heavy pan and fry the onion and garlic until soft and golden — the base of everything Brazilian.
2
Add the Coconut and sear until coloured on all sides.
3
Stir in Palm Oil and Garlic and cook until they relax into the pan.
4
Season with salt and a pinch of cumin or paprika, then add a splash of water or stock.
5
Cover and simmer on a gentle flame until the Coconut is cooked through and the sauce has thickened.
6
Scatter with fresh coriander or spring onion and serve with rice, farofa, or a squeeze of lime.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Strogonoff de Frango | Chicken Stroganoff- Brazilian Style · on YouTube