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30 MIN


Serving amount:
  • 1 goats cheese portion
  • 1 coconut cream pack
  • 1 jasmine rice sachet
  • 1 cashews pack
  • 1 tomato sugo
  • 1 ATLAS Brazilian spice mix
  • 1 butternut squash piece
  • 1 capsicum
  • 1 tomato
  • 1 baby cos lettuce
  • 1 brown onion
  • 2 garlic cloves
  • 1 coriander bunch

Pantry staples: Cooking oil, salt, pepper

Allergens: Onion, garlic, fish, nuts (cashews)

Specialised equipment: Blender, food processor or grater 

Chef's note: This dish is Charlie’s vegetarian take on a Brazilian vatapa, a seafood stew with coconut milk. It can be eaten with an ‘akara’ which is a fritter made from beans or can be eaten with rice. 

* Use half the onion and lettuce provided 

* Coriander, garlic and goats cheese are to be split across various other dishes so please read each recipe carefully. The goat’s cheese can be used in the arepa dish.


1. Prepare the ingredients

Wash the vegetables. Finely dice the onion* and capsicum. Cut the lettuce* and tomato into wedges. Finely chop 1 garlic clove* per 2 person. Pick some of the coriander* leaves. Finely chop 1 tablespoon per person of coriander stems. Peel the pumpkin. Mix some oil into the spice mix to create a paste. 

2. Make the pumpkin vatapa 

Cut the pumpkin into smaller pieces. Add it to the blender or food processor along with the onion, spice mix paste (reserve the red oil for later use) and half of the cashews. Blend until smooth. Alternatively, grate the pumpkin and crush half of the cashews. Mix with the onion and spice mix paste. 

3. Cook the pumpkin vatapa

Heat a splash of cooking oil in a saucepan over medium heat. Add the pumpkin vatapa and cook for 5 minutes, stirring often, or until the pumpkin is tender and the mixture is lighter in colour.

4. Add the coconut milk

Reduce the heat to low. Gradually add the coconut milk to the pumpkin vatapa, stirring to combine. Cook for 8 minutes, stirring often, or until the mixture reduces slightly and is cooked through. Add the capsicum and cook for a further 2 minutes. Season with salt and pepper. 

5. Cook the rice

Meanwhile, bring a saucepan of water to the boil. Wash the rice with cold water 3 times. Add the rice to the boiling water for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. Once cooked, remove from the heat, strain through a sieve and return to the saucepan.

6. Add the garlic and coriander

Combine the garlic and coriander stems with the rice.

7. Make the salad

Combine the tomato, lettuce, pumpkin seeds and coriander leaves. Season with salt and pepper. 

8. To serve

Divide the pumpkin vatapa, rice and salad between serving plates. Top with the remaining cashews, goats cheese* and reserved red oil.