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A rich and aromatic Goan curry featuring tender soya chunks simmered in a complex, freshly roasted spice blend with toasted coconut. A hearty vegetarian take on a coastal classic, perfect with steamed rice or poi.
For 4 servings
Hydrate Soya Chunks
Roast Spices & Coconut
Grind the Masala Paste
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A rich and aromatic Goan curry featuring tender soya chunks simmered in a complex, freshly roasted spice blend with toasted coconut. A hearty vegetarian take on a coastal classic, perfect with steamed rice or poi.
This goan recipe takes 55 minutes to prepare and yields 4 servings. At 318.23 calories per serving with 14.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base
Cook the Soya Xacuti
Simmer and Finish
Replace soya chunks with paneer, mushrooms, chickpeas, or mixed vegetables like potatoes and carrots. Adjust cooking time accordingly.
For a richer, creamier curry, add 1/4 cup of thick coconut milk during the last 5 minutes of simmering. Do not boil after adding coconut milk.
If you have a poppy seed allergy, you can omit them. The gravy will be slightly thinner but still delicious.
Soya chunks are a complete protein, containing all essential amino acids, which are vital for muscle repair, growth, and overall body function.
The complex blend of whole spices like cloves, cinnamon, peppercorns, and turmeric are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Spices like fennel and cumin seeds are known for their digestive properties. They can help stimulate digestion, reduce bloating, and improve gut health. The fiber from soya chunks also aids in maintaining regular bowel movements.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Yes, it's quite healthy. Soya chunks are an excellent source of plant-based protein and fiber. The array of whole spices offers various antioxidants and anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
One serving (approximately 1 cup or 280g) contains around 350-400 calories. The exact count depends on the amount of oil and coconut used.
This recipe is already naturally vegan as it uses vegetable oil and contains no dairy or animal products.
It pairs beautifully with traditional Goan breads like Poi or Pao, steamed rice, or even chapatis and rotis.
Fresh coconut is highly recommended for the authentic taste and texture. However, if unavailable, you can use unsweetened desiccated coconut. Roast it carefully on low heat as it browns much faster than fresh coconut.
Leftover Soya Xacuti can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.