Brazilian Vegetable Curry With Spicy Tomato And Coconut Sauce

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Nutrition per serving    (USDA % daily values)
CAL
281
FAT
39%
CHOL
0%
SOD
14%

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Ingredients for 6 servings

1 red chili pepper , deseeded and chopped

400 g chopped tomatoes

4 tablespoons chopped fresh coriander

1/2 inch gingerroot , chopped

1 (400 g) can chickpeas

200 ml coconut cream

2 red peppers, diced

3 tablespoons olive oil

2 red onions , roughly chopped

1 aubergine , chopped

1 butternut squash , peeled and 2 cm dice

2 garlic cloves , crushed

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