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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
Prepare the Goan Masala Paste
Sauté Aromatics and Vegetables
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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.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 285.08 calories per serving with 5.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kurma
Garnish and Serve
Add 200g of cubed paneer or a can of drained chickpeas along with the green peas for a protein-rich version.
Feel free to use other vegetables like cauliflower florets, bell peppers, or sweet potatoes. Adjust cooking time accordingly.
Add 1-2 fresh green chillies while grinding the masala paste for an extra kick of heat.
For a sharper tang, add a teaspoon of white vinegar or a squeeze of lime juice at the end of cooking.
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.
Spices are the heart of this dish. Turmeric (containing curcumin), ginger, and garlic are well-known for their powerful anti-inflammatory and antioxidant properties.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other saturated fats.
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.
Yes, it is a nutritious dish packed with vitamins and fiber from the mixed vegetables. The spices like turmeric and ginger offer anti-inflammatory benefits. However, it is rich due to the coconut and coconut oil, so it's best enjoyed in moderation as part of a balanced diet.
This recipe is naturally vegan and dairy-free as it uses coconut for creaminess and coconut oil for cooking. No modifications are needed.
Cashew nuts are an excellent substitute for poppy seeds. Soak about 8-10 cashews in hot water for 15 minutes, then drain and add them to the grinder with the other masala ingredients. They will provide a similar creamy texture.
Goan Veg Kurma stores well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop, adding a splash of water if needed.
Absolutely! The Goan masala paste can be made ahead of time and stored in an airtight container in the refrigerator for 2-3 days or in the freezer for up to a month. This makes weeknight preparation much faster.