When a cousin mentioned that they were making this dish, it sounded interesting. Not much convincing was needed at my end after seeing their mouth-watering dish. A big fan of anything with coconut and a creamy sauce, made this foodie adventure begin.
The original recipe is with chicken and tinned coconut milk. As there was no chicken on hand, a vegetarian version was made. Instead of tinned coconut milk, the coconut milk used for drinks was used.

Recipe (salt free, oil free):
Serves 2,
Mushrooms large, cut into chunks – 2
Parsnip, cut into chunks – 1
Onion chopped – 1
Green pepper chopped – 1/4
Red pepper chopped – 1/4
Tomato chopped – 1
Cherry tomatoes – 5
Frozen spinach block – 1
Garlic clove crushed – 1
Ginger minced – 1tsp
Coriander cumin powder – 1tsp
Paprika – 1tsp
Garlic granules – 1tsp
Turmeric – 1tsp
Lemon juice – 1tbsp
Coconut milk – 200ml
Fresh parsley chopped – 1tbsp

Saute the onion, peppers ginger and garlic in water until soft. Add all of the spices and cook for a few minutes, adding a splash of water if it becomes dry. Add in the mushrooms, parsnip, spinach, tomatoes and lemon juice. Let the tomatoes soften. Stir in the coconut milk. Simmer for 20 minutes until all of the vegetables are cooked. Add in the fresh parsley.

Original recipe:
Spicy Brazilian Coconut Chicken by Craving Home Cooked, Joanna Cismaru