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A creamy and mild Goan mixed vegetable curry made with coconut milk. This comforting stew features a medley of seasonal vegetables and is perfect with steamed rice or sannas.
For 4 servings
Prepare the cashew paste. Soak the cashew nuts in 1/4 cup of warm water for 15 minutes. After soaking, transfer the cashews along with the water to a blender and grind to a very smooth, creamy paste. Set aside.
Make the tempering. Heat coconut oil in a medium-sized pot or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Add the cumin seeds and let them sizzle for another 20 seconds. Finally, add the slit green chillies and curry leaves, and sauté for 30 seconds until fragrant.
Cook the hard vegetables. Add the cubed potatoes and carrots to the pot. Sauté for 2 minutes. Pour in the thin coconut milk and 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook for 8-10 minutes until the potatoes are about halfway tender.
Add the remaining vegetables. Add the chopped french beans, sweet corn, and green peas to the pot. Stir well, cover again, and continue to cook for another 5-7 minutes until all the vegetables are tender but still retain a slight bite.
Thicken and season the curry. Stir in the prepared cashew paste, salt, and grated jaggery. Mix everything gently and let it simmer for 2-3 minutes, allowing the gravy to thicken slightly.
Finish with thick coconut milk. Reduce the heat to the lowest setting. Pour in the thick coconut milk and stir gently to combine. Heat the curry through for 2-3 minutes. It's crucial not to let it come to a rolling boil, as this can cause the coconut milk to curdle.
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A creamy and mild Goan mixed vegetable curry made with coconut milk. This comforting stew features a medley of seasonal vegetables and is perfect with steamed rice or sannas.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 338.6 calories per serving with 5.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves. Serve the Valval hot with steamed rice, sannas (Goan steamed rice cakes), or chapatis.
Incorporate other traditional vegetables like drumsticks (moringa), ash gourd, raw banana, or sweet potato. Adjust cooking times based on the vegetable's hardness.
To make this recipe Jain-friendly, omit the potatoes and carrots. Use raw bananas and yam instead.
While traditionally mild, you can add a pinch of black pepper powder or one extra green chilli for a slight kick.
The variety of vegetables like carrots, beans, and peas makes this dish high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut milk and cashew nuts are excellent sources of healthy fats, including medium-chain triglycerides (MCTs) from coconut, which can provide energy and support heart health.
This vegetable stew is a powerhouse of essential nutrients. Carrots provide Vitamin A, peas offer Vitamin K and manganese, and potatoes contribute potassium, supporting overall health and immunity.
As a completely plant-based dish, Valval is a great option for vegans and vegetarians, providing a wholesome and satisfying meal without any animal products.
One serving of Valval (approximately 1 cup or 250g) contains around 320-360 calories, primarily from the coconut milk, cashews, and vegetables.
Yes, Valval is a healthy dish. It's packed with fiber, vitamins, and minerals from the diverse vegetables. The coconut milk and cashews provide healthy fats, making it a balanced and nutritious meal.
Yes, this recipe is naturally vegan and gluten-free, making it suitable for various dietary preferences.
You can store leftover Valval in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop over low heat, avoiding boiling.
Coconut milk is the essential base for Valval and provides its signature flavor and creaminess. Substituting it would significantly change the dish and it would no longer be an authentic Valval.