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A creamy and mild Goan curry made with mixed vegetables simmered in a fragrant coconut milk base. This comforting dish gets its subtle tang from tamarind and is perfect paired with steamed rice.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics and Masala
Cook the Vegetables
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A creamy and mild Goan curry made with mixed vegetables simmered in a fragrant coconut milk base. This comforting dish gets its subtle tang from tamarind and is perfect paired with steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 389.28 calories per serving with 5.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Curry
Garnish and Serve
Add 1 cup of cubed paneer or firm tofu along with the green peas for a protein-rich version. Sauté the paneer or tofu lightly before adding.
This curry is very versatile. Feel free to use other vegetables like pumpkin, sweet potato, drumsticks, or mushrooms.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the other spices in the masala paste for a bit more heat.
The variety of vegetables like carrots, cauliflower, and peas provides essential vitamins such as Vitamin A, C, and K, as well as minerals like potassium and manganese.
Coconut milk is a great source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy by the body compared to other fats.
The inclusion of spices like turmeric (containing curcumin), ginger, and garlic provides powerful anti-inflammatory and antioxidant benefits, which can help combat oxidative stress.
Loaded with vegetables, this curry is high in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
One serving of Vegetable Caldin (approximately 1 cup or 265g) contains around 320-360 calories, primarily from the coconut milk and vegetables. The exact count can vary based on the specific vegetables used and the fat content of the coconut milk.
Yes, Vegetable Caldin is a healthy dish. It is packed with vitamins, minerals, and fiber from the diverse range of vegetables. The coconut milk provides healthy medium-chain triglycerides (MCTs), and spices like turmeric and ginger offer anti-inflammatory benefits.
Thick coconut milk is the 'first press' of grated coconut, resulting in a rich, creamy liquid with higher fat content. Thin coconut milk is the 'second press', made by adding more water to the already-pressed coconut pulp, resulting in a more watery consistency.
The most common reason for a curdled coconut curry is boiling it after adding the thick, high-fat coconut milk. The high heat causes the fats and proteins to separate. Always add the thick milk at the end over very low heat and warm it gently without bringing it to a boil.
Yes, you can make it a day in advance. Store it in an airtight container in the refrigerator. To reheat, warm it gently in a pan over low heat, stirring occasionally. Do not microwave on high, as it can cause the curry to split.