Name: Bobó De Legumes Vegetable Bobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 tablespoons of olive oil; 1 onion, chopped; 3 cloves of garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 medium carrots, sliced; 1 zucchini, diced; 1 cup of cherry tomatoes, halved; 1 can of coconut milk; 1 cup of vegetable broth; 2 tablespoons of tomato paste; 2 tablespoons of fresh cilantro, chopped; 1 teaspoon of ground cumin; 1 teaspoon of paprika; Salt and pepper to taste; Cooked white rice, for serving; Fresh cilantro leaves, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and softened, about 2-3 minutes.
Add the diced red and yellow bell peppers, sliced carrots, and diced zucchini to the pot. Cook the vegetables for 5-7 minutes, stirring occasionally, until they start to soften.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they begin to burst.
Pour in the coconut milk and vegetable broth, then add the tomato paste, ground cumin, paprika, chopped cilantro, salt, and pepper. Mix well to combine all ingredients.
Simmer the Bobó de Legumes over low heat for 15-20 minutes, allowing the flavors to meld together and the stew to thicken.
Taste and adjust the seasoning if needed, adding more salt or pepper to suit your preferences.
Serve the Vegetable Bobó hot over a bed of cooked white rice, garnished with fresh cilantro leaves for a burst of color and freshness.

Ingredients

Instructions

Nutrition Facts

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