Goan Vegetable Curry Recipe
Description:
Goan Vegetable Curry is a vibrant, flavorful dish that encapsulates the essence of Goan cuisine. This curry, often enjoyed as part of a typical Goan meal, is a delightful combination of fresh, mixed vegetables cooked in a creamy, coconut-based gravy. It’s a simple yet aromatic curry that’s perfect for spicing up your daily meals. Whether you’re looking to add a bit of zest to your vegetarian diet or need an easy-to-make comfort food, this recipe has it all. Packed with wholesome vegetables and an array of traditional Goan spices, this dish is sure to bring the warmth of the Indian coast to your dining table.
Cuisine: Goan Recipes
Course: Lunch
Diet: Vegetarian
Servings: 4-6 servings
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Mixed vegetables (carrots, French beans, peas, potatoes, cauliflower, squash) | 4 cups |
| Onion | 1 medium, chopped |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green Chilli | 1 whole, slit |
| Coconut Oil | 1 teaspoon |
| For the Masala Paste: | |
| Fresh coconut (grated) | 100 grams |
| Kashmiri dry red chillies | 4 whole |
| Whole Black Peppercorns | 1/2 teaspoon |
| Onion | 1 medium, sliced |
| Garlic | 4 cloves |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Tamarind (lemon-sized ball) | 1 piece |
Instructions
-
Prep the Vegetables:
- Begin by cleaning and chopping your vegetables into bite-sized cubes. You can use a combination of carrots, French beans, peas, potatoes, cauliflower, and squash, or adjust based on your personal preferences.
-
Cook the Vegetables:
- Heat 1 teaspoon of coconut oil in a heavy-bottomed pan or kadhai over medium heat. Once hot, add the chopped onion and sauté until the onions turn translucent and soft, about 3-4 minutes.
- Add the chopped mixed vegetables, turmeric powder, green chili, and a pinch of salt to the pan. Stir well to combine all the ingredients.
- Add enough water to cover the vegetables and cook on medium heat. Let the vegetables cook for about 10-12 minutes or until tender, checking occasionally to ensure the water doesn’t evaporate completely.
-
Prepare the Masala Paste:
- While the vegetables are cooking, prepare the masala paste. In a blender or food processor, combine the grated fresh coconut, Kashmiri dry red chillies, whole black peppercorns, sliced onion, garlic, coriander seeds, cumin seeds, and tamarind.
- Add a little water and grind everything to a smooth paste. The paste should be thick and aromatic.
-
Combine the Masala with the Vegetables:
- Once the vegetables are cooked, add the freshly ground masala paste to the pot. Stir well to coat the vegetables evenly with the masala.
- Add salt to taste, and let the curry simmer on low heat for about 5-7 minutes, allowing the flavors to meld together and the raw smell of the masala to cook off.
-
Final Cooking:
- Continue stirring the curry intermittently to prevent it from sticking to the bottom of the pan. Once the curry thickens and the vegetables have absorbed the rich, coconut-based gravy, turn off the heat.
-
Serve:
- Serve the Goan Vegetable Curry hot with sides like Beetroot Raita and Whole Wheat Lachha Paratha for a wholesome and fulfilling meal.
Serving Suggestions
Goan Vegetable Curry is best served with soft Whole Wheat Lachha Parathas or steamed rice. The richness of the curry pairs beautifully with cooling accompaniments like Beetroot Raita or a simple salad. You can also enjoy it with crusty bread or a side of crispy papadums to enhance the meal experience.
Tips & Variations
- Vegetable Choices: Feel free to mix and match the vegetables based on your preferences or availability. You can add eggplant, bottle gourd, or even sweet potatoes for a variation.
- Spicy Level: If you prefer a spicier version, increase the number of Kashmiri dry red chillies or add extra green chillies.
- Vegan Option: This recipe is naturally vegetarian, and it’s already vegan-friendly if you skip any dairy-based sides.
- Tamarind: Adjust the tamarind quantity based on how tangy you want your curry. Tamarind adds a lovely balance to the rich coconut flavor.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 6g |
| Sodium | 150mg |
| Vitamin C | 30% DV |
| Iron | 10% DV |
This Goan Vegetable Curry recipe is a perfect addition to your weekday meal rotation. With its creamy coconut base and aromatic spices, it brings a delightful blend of textures and flavors to your plate. Enjoy it as part of a comforting lunch or dinner with family and friends!
