Goan Mixed Veg Curry
A gentle, coconut-rich curry loaded with seasonal vegetables and mild Goan spices. The ground coconut paste gives it a creamy, slightly sweet body without being heavy. Serve with steamed rice for a comforting weeknight meal that comes together in under 40 minutes.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
Peel and cube the potato, dice the carrot, trim and cut the beans, and separate the cauliflower into small florets. Keep the green peas ready.
TIPKeep all vegetables a similar size so they cook evenly. - boil · ~8 min
Parboil the vegetables.
Place potato, carrot, beans, cauliflower, and peas in a pressure cooker with 0.5 cup water. Cook for 1 whistle on medium heat. Let the pressure release naturally. Do not drain the water.
- prep · ~2 min
Make the coconut spice paste.
In a blender, grind the grated fresh coconut, ginger, and garlic with 3 tablespoons of water to a smooth, fine paste. Set aside.
TIPA smooth paste ensures a creamy gravy without grainy bits. - saute · ~4 min
Saute the onions and tempering spices.
Heat oil in a deep pan over medium heat. Add cumin seeds and let them crackle for 30 seconds. Add the chopped onions and slit green chili. Cook until the onions turn soft and translucent (4-5 minutes).
- simmer · ~3 min
Cook the coconut paste and spices.
Lower the heat and add the turmeric powder and red chili powder. Stir for 10 seconds, then immediately add the ground coconut paste. Cook, stirring frequently, for 2-3 minutes until the paste thickens slightly and turns aromatic.
TIPKeep the heat low to prevent the coconut paste from sticking or burning. - mix · ~7 min
Add the vegetables and simmer.
Pour in the boiled vegetables along with their cooking water. Add the remaining 0.5 cup water and salt. Mix well and bring to a gentle simmer. Cook uncovered for 6-8 minutes, letting the flavors meld and the gravy thicken to your liking.
- mix · ~2 min
Finish with tamarind and jaggery.
Stir in the tamarind paste and grated jaggery. Simmer for 2 more minutes, then taste and adjust salt. The gravy should be creamy, slightly tangy, with a faint hint of sweetness.
TIPAdd the tamarind paste off the heat if you prefer a sharper tang. - serve · ~5 min
Rest briefly and serve.
Turn off the heat and let the curry rest for 5 minutes. Serve hot in a bowl with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables uniformly to ensure even cooking in the pressure cooker.
- 2Use fresh grated coconut for the paste — canned coconut will alter the texture.
- 3Don't skip the natural pressure release; it prevents vegetables from becoming mushy.
- 4Cook the coconut paste on low heat to avoid scorching; stir constantly.
- 5Add tamarind paste off the heat if you want a more pronounced sour note.
- 6Let the curry rest for 5 minutes after cooking so the flavors meld together.
- 7For a thicker gravy, mash a few potato cubes into the curry before serving.
Adapt it for your goals.
Vegan
This dish is already vegan; simply ensure jaggery is used in place of any honey, and it's good to go.
low oilLow-oil
Reduce oil to 1 teaspoon and dry-sauté onions in a non-stick pan; the coconut paste provides enough richness to compensate.
high proteinHigh-protein
Add a cup of cooked chickpeas or paneer cubes in step 6 for a protein boost while keeping the Goan flavor profile intact.
pumpkinPumpkin
Swap the potato with cubed pumpkin — it adds natural sweetness and a silky texture that pairs beautifully with coconut.
Why this is on our healthy list.
Rich in Dietary Fiber
The mix of seasonal vegetables like carrots, beans, cauliflower, and peas provides ample fiber that aids digestion and promotes gut health.
Good Source of Vitamin A
Carrots and cauliflower contribute beta-carotene, which is converted to vitamin A to support eye health and immune function.
Low in Saturated Fat
Despite using coconut, the quantity is moderate and the recipe uses only 2 tsp oil, making this a relatively low-fat curry.
Contains Antioxidants
Turmeric and red chili powder deliver curcumin and capsaicin, compounds known for their anti-inflammatory and antioxidant properties.
Frequently asked questions
Yes, but rehydrate 3/4 cup dried grated coconut in warm water for 15 minutes, then drain before grinding. The texture will be slightly less creamy.
