Goan Vegetable Curry Recipe

Traditional Goan cuisine includes a lot of seafood with a dash of coconut to give it an extra flavour. Goan cuisine is also famous for its pork and Portuguese inspired sausage dishes. Although there are a few famous vegetarian dishes as part of the Goan cuisine, vegetarians are usually left to ponder over why they became vegetarians in the first place.

This traditional Goan curry is the ultimate dish to experience all the bright and bold flavours of Goa, especially for the vegetarians. It takes very little time to cook up and is as delicious as those sea-food and meat curries.

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Vegetable curry gets a Goan touch

Goan curry doesn't always have to include meat. This easy vegetable curry recipe gets all the flavours from the typical Goan cuisine

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Prep Time

20 minutes

Cook Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• 4 cups of chopped mixed vegetables (potatoes carrots, cauliflower, and green peas)
• 2 medium onions chopped
• 1 piece ginger, chopped
• 2 flakes of garlic chopped
• 2 green chillies chopped
• 1 tsp of garam masala
• 2 cups of coconut milk
• 1 cup of water
• 3 tbsp of ghee
• salt to tase

Prep Time 20 minutes Cook Time 10 minutes Servings MetricUS Imperial Ingredients 4 cups of chopped mixed vegetables (potatoes carrots, cauliflower, and green peas) 2 medium onions chopped 1 piece ginger, chopped 2 flakes of garlic chopped 2 green chillies chopped 1 tsp of garam masala 2 cups of coconut milk 1 cup of water 3 tbsp of ghee salt to tase

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Instructions

1. Boil the chopped vegetables until its half cooked and set aside
2. Heat the ghee in a sauce pan on medium heat
3. Add the chopped onions and saute it for about 4 minutes or until it browned
4. Add the chopped ginger, garlic and green chillies and fry for a few seconds
5. Let the mixture cool and grind it into a paste
6. Add the remaining quantity of ghee in the same pan and stir fry the paste on medium heat until the water evaporates
7. Add the parboiled vegetables and salt and mix well
8. Cover and cook on medium heat until the vegetables are cooked
9. Add the garam masala, coconut milk and water and simmer for about 4 minutes
10. Remove from heat, garnish with coriander leaves (optional) and serve

Recipe Notes

Serve the curry with white rice