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A creamy, tangy curry from Goa featuring mixed vegetables simmered in a freshly ground coconut and spice paste. This flavorful dish brings the coastal flavors of Goa to your table and pairs perfectly with steamed rice.
For 4 servings
Prepare the Goan Masala Paste
Sauté the Vegetables
Simmer the Curry
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A creamy, tangy curry from Goa featuring mixed vegetables simmered in a freshly ground coconut and spice paste. This flavorful dish brings the coastal flavors of Goa to your table and pairs perfectly with steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 280.67 calories per serving with 5.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve
Add 200g of cubed paneer, firm tofu, or a can of drained chickpeas in the last 5 minutes of simmering for a more substantial meal.
For a more traditional Goan flavor, substitute the tamarind paste with 2-3 pieces of dried kokum. Add the kokum along with the water and remove before serving.
For a richer, creamier gravy, replace 1/2 cup of the water with thick coconut milk. Stir it in at the very end and heat gently without boiling to prevent it from splitting.
The variety of vegetables like carrots, beans, and cauliflower provides ample dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Spices like turmeric (containing curcumin), ginger, and garlic are renowned for their potent anti-inflammatory and antioxidant properties, which can help combat cellular damage.
Coconut is a key ingredient that provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
A single serving of Goan Vegetable Curry contains approximately 280-320 calories, depending on the specific vegetables and amount of oil used.
Yes, Goan Vegetable Curry is a healthy dish. It's packed with fiber, vitamins, and minerals from the mixed vegetables. Spices like turmeric and ginger offer anti-inflammatory benefits, and coconut provides healthy fats. To make it even healthier, you can reduce the amount of oil and salt.
This recipe is naturally vegan and dairy-free as it uses coconut oil and does not contain any dairy products.
For the most authentic taste, fresh or frozen coconut is best. In a pinch, you can use unsweetened desiccated coconut, but you will need to soak it in warm water for 15-20 minutes before grinding to rehydrate it.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.
Absolutely! The masala paste can be made 2-3 days in advance and stored in an airtight container in the refrigerator. This makes the cooking process much quicker on a busy day.