Goan Mixed Vegetable Curry

Name: Goan Mixed Vegetable Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 150 g potato (peeled and cubed); 100 g carrot (peeled and cubed); 80 g green beans (trimmed and cut into short pieces); 120 g cauliflower (small florets); 60 g green peas; 1 pcs onion (medium, sliced); 1 pcs tomato (medium, chopped); 0.75 cup fresh coconut (grated); 3 pcs dried red chili; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 5 pcs black peppercorns; 2 pcs cloves; 1 inch cinnamon; 1 pinch turmeric powder; 1 tbsp tamarind (soaked in warm water); 1.5 cup water (for grinding and curry); 2 tbsp oil; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(65)

TASTE SCORE

8/10

A gently spiced Goan-style vegetable curry with coconut, warm whole spices, and a light tang from tamarind. It is rich without feeling heavy and works beautifully with rice, neer dosa, or pav on the side.

PREP

20m

COOK

25m

SERVES

1 KATORI

225 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Soak the tamarind and prepare the vegetables.
1.Soak the tamarind in a little warm water for 10 minutes.
2.Peel and cube the potato and carrot.
3.Cut the green beans into short pieces and break the cauliflower into small florets.
4.Keep the green peas ready and slice the onion and chop the tomato.
boil · ~10 min
Cook the vegetables until just tender.
Add the potato, carrot, green beans, cauliflower, and green peas to a pan with enough water to cover. Cook until the vegetables are just tender but still hold their shape, then drain and keep aside.
TIPDo not overcook the vegetables or they will turn mushy when simmered in the curry.
roast · ~5 min
Roast the coconut and whole spices.
1.Heat a small pan on medium-low heat.
2.Add the grated coconut, dried red chili, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon.
3.Roast until the coconut smells nutty and turns light golden, stirring often.
4.Take it off the heat and let it cool slightly.
TIPKeep the heat low so the coconut browns evenly without burning.
mix · ~3 min
Grind the masala paste.
Squeeze the soaked tamarind and add the pulp to a grinder with the roasted coconut-spice mixture, turmeric powder, and a little water. Grind to a smooth, thick paste.
saute · ~7 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.
2.Add the sliced onion and cook until soft and lightly golden.
3.Add the chopped tomato and cook until it softens and turns pulpy.
4.Stir in the ground masala paste and cook for 2 minutes.
simmer · ~8 min
Simmer the curry with the vegetables.
Add the cooked vegetables, remaining water, and salt. Mix gently and simmer until the gravy thickens slightly and the vegetables absorb the flavor.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, neer dosa, or pav.

PRO TIPS

What to keep in mind.

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

1
Parboil the vegetables only until a knife meets slight resistance; they will finish cooking in the masala.
2
Roast the coconut on medium-low heat and stir constantly so it turns evenly golden, not patchy or bitter.
3
Grind the masala with minimal water first; a thick paste gives the curry a fuller body.
4
Cook the onion until lightly golden before adding tomato, or the gravy can taste raw and flat.
5
Strain the tamarind pulp if it has fibers or seeds so the curry stays smooth.
6
After adding the vegetables, simmer gently and stir carefully to keep the cauliflower and potato from breaking.
7
This curry tastes even better after a short rest, once the coconut-spice paste settles into the vegetables.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the oil and sauté the onion with a splash of water as needed; the curry will be a little lighter but still flavorful from the roasted coconut masala.

spicier