Goan Veg Kurma
A fragrant and creamy mixed vegetable curry from the sunny shores of Goa. This dish features a unique, freshly ground coconut and spice masala, giving it a rich, tangy, and mildly sweet flavor that's simply irresistible.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Goan Masala Paste
- b.In a small, dry pan over low-medium heat, roast the coriander seeds, cumin seeds, poppy seeds, and dried red chillies for 2-3 minutes until they become fragrant and slightly darker. Swirl the pan frequently to prevent burning.
- c.Remove the spices from the pan and let them cool completely.
- d.Transfer the cooled spices to a high-speed blender or grinder. Add the grated coconut, garlic, ginger, turmeric powder, and tamarind paste.
- e.Add 1/4 cup of water and grind to a very smooth, thick paste. Scrape down the sides as needed and add another tablespoon of water only if necessary to facilitate grinding.
- 2
Step 2
- a.Sauté Aromatics and Vegetables
- b.Heat coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the whole spices: star anise, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for about 30-45 seconds until they release their aroma.
- d.Add the finely chopped onion and sauté for 5-6 minutes, stirring occasionally, until it becomes soft and translucent.
- e.Add the cubed potatoes and carrots. Sauté for 4-5 minutes to lightly roast them.
- f.Add the green beans and continue to sauté for another 2 minutes.
- 3
Step 3
- a.Cook the Kurma
- b.Add the prepared Goan masala paste to the pot with the vegetables. Stir well to coat everything.
- c.Cook the masala for 6-8 minutes on medium-low heat, stirring frequently, until the raw smell disappears and you see oil beginning to separate from the paste.
- d.Pour in 1.5 cups of water, add salt and the optional jaggery. Stir everything together until well combined.
- e.Add the green peas (if using).
- f.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 12-15 minutes, or until the potatoes and carrots are fork-tender.
- 4
Step 4
- a.Garnish and Serve
- b.Once the vegetables are cooked, uncover the pot. Check the consistency; if it's too thick, add a splash of hot water. If too thin, simmer uncovered for a few more minutes.
- c.Taste and adjust the salt or jaggery if needed.
- d.Turn off the heat and stir in the freshly chopped coriander leaves.
- e.Let the kurma rest for 5 minutes for the flavors to meld together.
- f.Serve hot with steamed rice, Goan pao, or chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh coconut. If unavailable, you can use frozen grated coconut after thawing it.
- 2Roasting the spices on low heat is crucial. It awakens their essential oils, which is key to the dish's aroma.
- 3Don't rush cooking the masala paste. Sautéing it until oil separates ensures the raw taste of spices is gone.
- 4For a creamier texture, you can substitute poppy seeds with 8-10 soaked cashew nuts when grinding the masala.
- 5The kurma thickens as it cools. Adjust consistency with a little warm water when reheating.
Adapt it for your goals.
Protein Boost
Add 200g of cubed paneer or a can of drained chickpeas along with the green peas for a protein-rich version.
Vegetable MedleyVegetable Medley
Feel free to use other vegetables like cauliflower florets, bell peppers, or sweet potatoes. Adjust cooking time accordingly.
Spicier VersionSpicier Version
Add 1-2 fresh green chillies while grinding the masala paste for an extra kick of heat.
Tangier FlavorTangier Flavor
For a sharper tang, add a teaspoon of white vinegar or a squeeze of lime juice at the end of cooking.
Why this is on our healthy list.
Rich in Fiber
The variety of vegetables like carrots, beans, and peas makes this dish a good source of dietary fiber, which aids digestion, promotes gut health, and helps with satiety.
Anti-inflammatory Properties
Spices are the heart of this dish. Turmeric (containing curcumin), ginger, and garlic are well-known for their powerful anti-inflammatory and antioxidant properties.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other saturated fats.
Frequently asked questions
One serving (approximately 1 cup or 250g) of Goan Veg Kurma contains an estimated 320-360 calories. This can vary based on the specific vegetables used and the amount of coconut and oil.