Loading...
A vibrant and flavorful curry from Goa, featuring a medley of fresh vegetables simmered in a creamy, tangy coconut-based sauce. The unique blend of roasted spices and tamarind gives this dish its signature coastal Indian taste.
For 4 servings
Prepare the Goan Masala Paste
Sauté Aromatics and Cook the Masala
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
A vibrant and flavorful curry from Goa, featuring a medley of fresh vegetables simmered in a creamy, tangy coconut-based sauce. The unique blend of roasted spices and tamarind gives this dish its signature coastal Indian taste.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 808.63 calories per serving with 26.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetables
Simmer and Finish
Add 200g of cubed paneer, tofu, or a can of drained chickpeas along with the softer vegetables for a more substantial meal.
Feel free to use other vegetables like sweet potatoes, bell peppers, peas, or drumsticks. Adjust cooking times accordingly.
Add 1 tablespoon of poppy seeds (khus khus) or a few cashews to the spice blend before grinding for a richer, nuttier gravy.
Use only Kashmiri red chilies and omit the Byadgi chilies for a curry that is vibrant in color but very mild in heat.
The variety of vegetables makes this dish an excellent source of dietary fiber, which is essential for digestive health, blood sugar regulation, and maintaining a healthy weight.
Spices like turmeric (containing curcumin), ginger, and garlic are well-known for their potent anti-inflammatory and antioxidant effects, which help combat cellular damage.
Coconut is a primary ingredient, providing medium-chain triglycerides (MCTs), a type of healthy saturated fat that can be a quick source of energy for the body and brain.
Each vegetable contributes a unique profile of essential nutrients, including Vitamin A from carrots, Vitamin C from cauliflower, and potassium from potatoes, supporting overall immunity and well-being.
Yes, it is quite healthy. It's packed with fiber, vitamins, and minerals from the diverse vegetables. The spices like turmeric and ginger offer anti-inflammatory benefits, and coconut provides healthy fats. It is naturally vegan and gluten-free.
One serving of this curry (approximately 1 cup or 275g) contains around 250-300 calories. The exact count depends on the specific vegetables used and the amount of coconut and oil.
Absolutely! This curry stores well in the refrigerator for up to 3 days. The flavors actually become more pronounced the next day. Reheat gently on the stovetop, adding a splash of water if it has thickened.
Yes, you can freeze it for up to a month. However, be aware that potatoes can become slightly grainy in texture upon thawing. For best results, you might consider making the curry without potatoes if you plan to freeze it.
It pairs beautifully with steamed basmati rice, Goan poee (local bread), or even chapatis. A simple side salad or some pickle complements the meal well.
A smooth paste is key. This usually happens if there isn't enough liquid or the grinder isn't powerful enough. Add water one tablespoon at a time while grinding. Also, ensure your roasted spices have cooled completely before grinding.