Goan Mixed Veg Curry

Name: Goan Mixed Veg Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (medium, peeled and diced); 100 g green beans (ends trimmed, cut into 1-inch pieces); 150 g cauliflower (cut into small florets); 0.5 cup green peas (fresh or frozen); 0.75 cup fresh coconut (grated); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder (Kashmiri preferred for mild heat and color); 1 tsp tamarind paste; 0.5 tsp jaggery (grated); 1 pcs green chili (slit lengthwise); 1 pcs onion (medium, finely chopped); 1 inch ginger (peeled and roughly chopped); 3 pcs garlic (cloves, peeled); 2 tsp oil; 0.25 tsp salt; 1 cup water

RATING

4.3/5(28)

TASTE SCORE

8/10

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.

PREP

15m

COOK

25m

SERVES

1 KATORI

167 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Cut all vegetables uniformly to ensure even cooking in the pressure cooker.
2
Use fresh grated coconut for the paste — canned coconut will alter the texture.
3
Don't skip the natural pressure release; it prevents vegetables from becoming mushy.
4
Cook the coconut paste on low heat to avoid scorching; stir constantly.
5
Add tamarind paste off the heat if you want a more pronounced sour note.
6
Let the curry rest for 5 minutes after cooking so the flavors meld together.
7
For a thicker gravy, mash a few potato cubes into the curry before serving.