Goan Green Vatana Curry

Name: Goan Green Vatana Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1 cup dried green peas (soaked overnight or for 6 hours, drained); 2 cup water (for pressure cooking peas); 0.5 tsp salt; 0.75 cup grated coconut (fresh); 1 tbsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 2 pcs dried red chili (Kashmiri, deseeded for less heat); 1 pinch turmeric powder; 1 tsp tamarind (seedless, soaked in 2 tbsp warm water, pulp extracted); 0.25 cup coriander leaves (tightly packed, chopped, plus extra for garnish); 1 tbsp coconut oil; 1 pcs onion (medium, finely chopped); 1 pcs green chili (slit lengthwise)

RATING

4.4/5(28)

TASTE SCORE

8/10

A vibrant, mildly spiced curry from Goa where tender green peas swim in a creamy, freshly ground coconut-coriander sauce. Light, fragrant, and ever so slightly tangy from tamarind, this meatless curry is pure coastal comfort. Spoon it over steamed rice for a satisfying weekday meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

247 cal

SERVINGS

METHOD · 6 STEPS

pressure cook · ~12 min
Pressure cook the green peas.
1.Place soaked and drained green peas, 2 cups water, and 1 pinch salt in a pressure cooker.
2.Close the lid and cook on medium flame for 3-4 whistles (about 10-12 minutes).
3.Let the pressure release naturally. The peas should be tender but hold their shape.
saute · ~2 min
Toast the spices for the green masala.
1.Heat a small pan over low heat and dry roast coriander seeds, cumin seeds, black peppercorns, and dried red chilies.
2.Stir constantly for 1-2 minutes until fragrant and slightly darkened. Do not burn.
3.Remove from heat and let cool completely.
TIPToasting the spices intensifies their oils and gives the curry its signature Goan depth.
mix · ~3 min
Grind the fresh green masala paste.
1.In a blender jar, combine toasted spices, grated coconut, chopped coriander leaves, turmeric powder, tamarind pulp, and 0.5 cup water.
2.Blend to a smooth, fine paste. Scrape down the sides and add a splash more water if needed.
3.The paste should be bright green and slightly thick.
TIPGrind till the coconut is completely broken down so the gravy is velvety, not grainy.
saute · ~6 min
Sauté the onion and chili base.
1.Heat coconut oil in a heavy-bottomed pan or kadhai over medium heat.
2.Add chopped onion and sauté until soft and translucent, about 4-5 minutes.
3.Add the slit green chili and sauté for another 30 seconds.
simmer · ~10 min
Build the curry and simmer.
1.Pour the ground green masala paste into the pan with the onions.
2.Add the cooked green peas along with any cooking liquid still in the cooker.
3.Season with the remaining salt and stir well.
4.Bring to a gentle boil, then reduce heat and let it simmer uncovered for 10 minutes, stirring occasionally. Add a splash of water if the curry thickens too much.
TIPSimmering the masala properly cooks out any raw coconut taste and marries the flavors.
garnish
Garnish with fresh coriander and serve.
1.Taste and adjust salt or tamarind for tang.
2.Ladle into a serving bowl and sprinkle generously with chopped coriander leaves.
3.Serve hot with steamed rice or pao.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
To achieve a vibrant green colour, grind the masala just before adding it to the pan; prolonged sitting can dull the brightness.
2
Don't rush the simmering step – letting the curry bubble gently for the full 10 minutes cooks out any raw coconut flavour and thickens the gravy.
3
For the most authentic texture, use freshly grated coconut instead of desiccated; it yields a creamier, silkier sauce.
4
If you can't find dried green peas, substitute fresh or frozen green peas, but reduce the pressure cooking time to just 1 whistle.
5
Adjust the heat level by swapping Kashmiri chilies for spicier varieties, or add an extra green chili for a sharper kick.
6
Make ahead tip: the masala paste can be refrigerated for up to 3 days, and the fully cooked curry tastes even better the next day as flavours meld.
7
Leftover curry thickens upon cooling; stir in a little warm water while reheating to restore the desired consistency.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

This recipe is already vegan, using coconut oil and coconut milk-like paste; no substitutions needed, making it a naturally plant-based Goan comfort dish.

higher protein

Higher-protein

Add 1/2 cup of cooked chickpeas or tofu cubes along with the green peas for an extra protein boost while keeping the coconut-coriander base intact.

lower oil

Lower-oil

Reduce coconut oil to 1 teaspoon and dry-sauté the onions in a non-stick pan with a splash of water; the creamy masala still provides richness.

jain friendly

Jain-friendly

Skip the onion and garlic – this curry already does not use garlic – and use green peas that have no visible insects, making it suitable for Jain dietary restrictions.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Protein

Dried green peas provide a hearty dose of protein and fibre, supporting muscle repair and digestive health in a satisfying meatless meal.

✓

Packed with Antioxidants

Coriander seeds, turmeric, and tamarind bring antioxidants that help fight inflammation and support overall immunity.

✓

Healthy Fats from Coconut

Fresh coconut and coconut oil supply medium-chain triglycerides (MCTs) which are easily metabolized for quick energy and may support heart health.

✓

Digestive Aid from Spices

Cumin, black pepper, and tamarind stimulate digestion and enhance nutrient absorption, making this curry gentle on the stomach.

QUESTIONS?

Frequently asked questions

Yes, you can substitute with 2 cups of frozen green peas. Skip the pressure cooking entirely; add them directly to the simmering masala in step 5 and cook for just 5-7 minutes until tender.