Vegan Caruru
Caruru is a vibrant, aromatic dish deeply rooted in Bahian and Afro‑Brazilian cuisine — traditionally made with okra, ground peanuts, coconut milk, and warm spices. This fully vegan version preserves every bit of its rich, earthy flavour, thick creamy texture, and bright green colour, with no animal products or seafood. It is hearty, comforting, and traditionally served alongside rice, farofa, and acarajé — a staple at festivals and family tables across Brazil.
Shared by paula
Time
40 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 500g fresh okra, trimmed and finely chopped or sliced
- ½ cup unsalted raw peanuts or cashews, toasted and ground into a coarse paste
- 1 small onion, finely diced.. 2 garlic cloves, minced
- 1 green bell pepper, finely chopped.. 2 ripe tomatoes, diced
- 200ml full‑fat coconut milk
- 2 tbsp dendĂŞ oil (Brazilian palm oil) or extra virgin olive oil
- 1 tsp ground coriander,, ½ tsp ground cumin
- 1 bunch fresh coriander/cilantro, chopped
- Optional: 1 small chilli pepper for heat
👩‍🍳 Instructions
- 1
Prep okra: Trim the tough ends; slice thinly or chop finely. If you prefer less slime, soak briefly in vinegar water then pat dry, or pan‑fry lightly first.
- 2
Toast & grind nuts: Toast peanuts in a dry pan until fragrant, then grind into a coarse paste — leave some texture for the authentic feel.
- 3
Sauté aromatics: Heat dendê or olive oil in a pan over medium heat. Fry onion until soft, add garlic, bell pepper, and chilli (if using), cook for 3 minutes.
- 4
Cook okra: Add okra and tomatoes; stir well and cook for 8–10 minutes until okra softens and releases its natural thickening juices.
- 5
Finish: Stir in the nut paste, coconut milk, coriander, cumin, salt, and pepper. Simmer gently for another 8–10 minutes until thick and creamy. Stir in most of the fresh coriander at the end.
- 6
Serve: Garnish with extra fresh coriander. Serve hot with white rice, toasted farofa, or as part of a full Bahian meal.