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A rich and aromatic vegetable curry from Goa, featuring a creamy coconut base infused with a unique blend of roasted spices. This mildly tangy and flavorful kurma is perfect for pairing with steamed rice or warm pav.
For 4 servings
Roast the Spices
Grind the Coconut Masala
Sauté Aromatics and Vegetables
A rich and aromatic vegetable curry from Goa, featuring a creamy coconut base infused with a unique blend of roasted spices. This mildly tangy and flavorful kurma is perfect for pairing with steamed rice or warm pav.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 279.65 calories per serving with 4.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Kurma
Final Touches and Serving
Add 200g of cubed paneer, tofu, or a cup of boiled chickpeas along with the vegetables for a more substantial meal.
Soak 10-12 cashews in warm water for 20 minutes and grind them along with the coconut and spices for an even richer, creamier gravy.
Add 1-2 dried red chillies (like Kashmiri or Byadgi) while dry roasting the spices for extra heat and a deeper red color.
Feel free to use other vegetables like cauliflower florets, bell peppers, or sweet potatoes. Adjust cooking time accordingly.
Loaded with a variety of vegetables like carrots, beans, and peas, this dish is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The recipe features a blend of spices like turmeric, ginger, garlic, and cloves, which are renowned for their powerful anti-inflammatory and antioxidant compounds that help combat oxidative stress in the body.
Coconut is a key ingredient, providing medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
One serving of Goan Vegetable Kurma contains approximately 295-320 calories, depending on the specific vegetables used and the amount of oil. This estimate is for a serving size of about one cup.
Yes, Goan Vegetable Kurma can be very healthy. It is packed with fiber, vitamins, and minerals from the mixed vegetables. The spices like turmeric and ginger offer anti-inflammatory benefits. The use of coconut provides healthy fats, but it should be consumed in moderation as part of a balanced diet.
This recipe is naturally vegan and dairy-free as it uses coconut for its creamy base and coconut oil for cooking.
This kurma pairs beautifully with traditional Goan pav (bread rolls), steamed basmati rice, neer dosa, or soft chapatis. A simple side salad or raita can also complement the meal.
Leftover kurma can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat. Avoid microwaving, as it can sometimes cause the coconut gravy to split.
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