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A mild and creamy Goan curry made with mixed vegetables simmered in a fragrant coconut milk base. This subtly spiced, tangy curry brings the flavors of the coast to your dinner table, perfect with steamed rice.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics and Cook the Masala
Cook the Vegetables
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A mild and creamy Goan curry made with mixed vegetables simmered in a fragrant coconut milk base. This subtly spiced, tangy curry brings the flavors of the coast to your dinner table, perfect with steamed rice.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 407.18 calories per serving with 6.61g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish the Curry
Add 200g of cubed paneer or firm tofu along with the green peas for a protein-rich version.
Feel free to use other vegetables like zucchini, bell peppers, sweet potatoes, or pumpkin. Adjust cooking times accordingly.
For an even richer and creamier curry, add a paste of 10-12 soaked cashews when grinding the masala.
The diverse mix of vegetables like carrots, beans, cauliflower, and peas makes this dish an excellent source of dietary fiber, which aids digestion and promotes gut health.
Coconut and coconut oil are rich in Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
The curry base contains turmeric (with its active compound curcumin), ginger, and garlic, all of which are renowned for their potent anti-inflammatory and antioxidant properties.
One serving of Vegetable Caldine (approximately 1 cup or 295g) contains around 400-450 calories, primarily from the coconut milk and oil. The exact count can vary based on the specific vegetables and amount of oil used.
Yes, Vegetable Caldine is a healthy dish. It's packed with fiber, vitamins, and minerals from the variety of vegetables. The coconut provides healthy medium-chain fatty acids (MCTs), and spices like turmeric and ginger offer anti-inflammatory benefits.
Yes, this recipe is naturally vegan as it uses no dairy or animal products. It is also gluten-free, making it suitable for various dietary needs.
Traditionally, Caldine is served with steamed white rice, which soaks up the delicious gravy. It also pairs wonderfully with Goan breads like Pao or Sannas (steamed rice cakes).
Absolutely. You can store the curry in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, being careful not to bring it to a boil to maintain the texture of the coconut milk.
If using fresh coconut, blend it with a little warm water and squeeze through a cheesecloth for thick milk (first press). Add more water to the remaining pulp and repeat the process for thin milk (second press). If using canned full-fat coconut milk, you can use the thick, creamy part from the top as 'thick milk' and dilute the watery part below with some water to create 'thin milk'.