Goan Vegetable Curry Recipe
Embark on a culinary journey to the vibrant coastal region of Goa with this delightful Goan Vegetable Curry, a dish that captures the essence of Indian flavors and the richness of tropical ingredients. This vegetarian curry is not only colorful and appetizing but also offers a melange of textures and aromas, making it a perfect choice for lunch or dinner. Serve it alongside refreshing Beetroot Raita and warm Whole Wheat Lachha Paratha for a wholesome meal that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mixed vegetables (French beans) | 4 cups |
| Onion | 1 |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green Chilli | 1 |
| Coconut Oil | 1 teaspoon |
| Fresh coconut (grated) | 100 grams |
| Kashmiri dry red chillies | 4 |
| Whole Black Peppercorns | 1/2 teaspoon |
| Onion (sliced) | 1/2 |
| Garlic | 4 cloves |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Tamarind | Lemon-sized piece |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Protein | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Sodium | 150 mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 20 |
| Total Time | 35 |
Instructions
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Prepare the Vegetables: Start by thoroughly cleaning and chopping your selection of mixed vegetables, such as French beans, into bite-sized cubes. This step not only enhances the visual appeal of the dish but also ensures even cooking.
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Sauté Onions: In a heavy-bottomed pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent and aromatic, releasing its natural sweetness. This base will add depth to the overall flavor of the curry.
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Add Vegetables and Spices: Incorporate the chopped vegetables, along with turmeric powder, and sliced green chilli. Season with salt to taste, and pour in a sufficient amount of water to cover the vegetables. Stir everything together and allow it to cook on medium flame until the vegetables are tender but still vibrant and slightly crisp.
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Prepare the Masala Paste: While the vegetables are cooking, it’s time to make the masala. In a blender, combine the grated fresh coconut, Kashmiri dry red chillies, whole black peppercorns, sliced onion, garlic cloves, coriander seeds, cumin seeds, and tamarind. Blend all the ingredients into a smooth paste, adding a little water if necessary to help it blend evenly.
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Combine Masala with Vegetables: Once the vegetables are cooked through, add the prepared masala paste to the pot. Stir well to combine and ensure the vegetables are evenly coated. Cook the mixture on a low flame, allowing the raw aroma of the masala to dissipate. Stir occasionally to prevent sticking. This should take about 5 to 7 minutes.
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Final Touches: Once the curry has thickened and all the flavors meld together beautifully, taste and adjust the salt as necessary. Remove the curry from the heat when you’re satisfied with the consistency and flavor.
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Serving Suggestions: Serve the Goan Vegetable Curry hot, garnished with fresh coriander if desired. This vibrant dish pairs wonderfully with cooling Beetroot Raita and fluffy Whole Wheat Lachha Paratha, completing a satisfying and nutritious meal.
Conclusion
Indulge in the bold and refreshing flavors of the Goan Vegetable Curry, a versatile dish that can easily be adapted with whatever vegetables you have on hand. Not only is it a treat for the taste buds, but it’s also a celebration of healthy, wholesome cooking that brings together the richness of Indian spices and fresh produce. Enjoy this culinary adventure that promises to be a delightful addition to your weekday meal rotation!
