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Brazilian Moqueca With Coconut Milk

Moqueca, Moqueca De Vegetais, Brazilian Fish Stew (Vegetarian)

Brazil

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Recipe Snapshot

The essentials, at a glance

This is a fragrant and creamy Brazilian stew featuring a rich coconut milk base. It balances the sweetness of bell peppers with earthy spices and a bright citrus finish. A comforting plant-based take on a coastal classic.

The Americas Dinner Lunch Main Course
Dairy-FreeGluten-Free
Difficulty

Easy

Servings

4

Prep Time

15 minutes

Make Time

30 minutes

Calories

320 / serving

Diet

Vegan

Protein 8.0g
Fat 22.0g
Carbs 24.0g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:
No suitability warnings were flagged for this recipe.
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Ingredients and Preparation

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STEP 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until translucent, about 5 minutes, then stir in the minced garlic and cook for one minute until fragrant.

Ingredients

Servings: 4
15 ml / 1 tbsp
1 medium , chopped
3 , minced
1 , sliced
1 , sliced
2 medium
411 ml / 14 oz
15 ml / 1 tbsp
5 ml / 1 tsp
5 ml / 1 tsp
5 ml / 1 tsp
5 ml / 1 tsp
2.5 ml / 0.5 tsp
240 ml / 1 cup
1 cup , chopped
1
2 cups or
Ingredients at a glance
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Instructions

Main
Step 1 instruction thumbnail 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until translucent, about 5 minutes, then stir in the minced garlic and cook for one minute until fragrant.

Step 2 instruction thumbnail 2

Add the sliced red and yellow bell peppers and cook for 5-7 minutes until they soften. Stir in the diced tomatoes and cook for another 3-4 minutes.

Step 3 instruction thumbnail 3

Stir in the coconut milk, tomato paste, paprika, cumin, turmeric, salt, and black pepper. Mix well and bring the mixture to a gentle simmer.

Step 4 instruction thumbnail 4

Pour in the vegetable broth and stir to blend the flavours. Simmer uncovered for 15-20 minutes until the sauce thickens slightly.

Step 5 instruction thumbnail 5

Add the spinach or kale and cook for a few minutes until wilted. Stir in the chopped cilantro and lime juice, adjusting seasoning as needed.

Step 6 instruction thumbnail 6

Remove from heat and serve hot over a bed of rice or with crusty bread.

Other considerations for this recipe

Enhanced Flavour
For a deeper flavour profile, marinate the vegetables in lime juice and spices for 30 minutes before cooking.
Vegetable Variations
You can add zucchini, carrots, or eggplant based on preference. For heat, add chopped fresh chilli or red pepper flakes.

Nutritional Benefits

Coconut milk provides healthy medium-chain triglycerides for energy.

Bell peppers are rich in vitamin C and antioxidants.

Turmeric contains curcumin which supports anti-inflammatory processes.

Spinach and kale provide essential iron and vitamin K.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Recipe Credit

southamericanbites.comPlant powered south american vegan recipes
From the Blog All Contributions

A Creamy Taste of Brazil

Brazilian Moqueca With Coconut Milk
Andrew T.
Andrew T.
17 Sep 2026

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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Yumpedia: Brazil

From the Land to the Table: A History

Brazilian Moqueca With Coconut Milk history
Read more in Yumpedia

Moqueca is a traditional Brazilian stew that reflects the diverse cultural heritage of the country. Its origins are a fusion of indigenous Brazilian techniques, Portuguese influence, and African culinary traditions. The dish is most famously associated with the coastal regions of Bahia and Espírito Santo, where the availability of fresh seafood and coconut palms shaped the local diet.

In Bahia, the Moqueca Baiana is distinguished by the use of dende oil, a vibrant red palm oil brought over by enslaved Africans, and coconut milk, which provides a creamy, rich texture. In contrast, the Moqueca Capixaba from Espírito Santo typically omits the palm oil and coconut milk, focusing more on the natural flavours of the fish and vegetables.

Continue reading in Yumpedia

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