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Wednesday, May 19, 2021

Goan Vegetable Curry (Step by Step Pics)

Goan vegetable curry is a simple veg curry that pairs well with parathas, naan or jeera rice or ghee rice. I love Goan dishes for two reasons-one they are mostly similar to Kerala recipes and most of them have coconut flavor in them which I know would suit my families taste buds. The second reason is that I love Goan Cuisine to some extent and so have tried few of the Goan dishes listed below. This was tried during the lent time before Easter and I made it with jeera rice which was a lovely combo. 

The curry is spicy depending on the type of chillies used and also has the sweet nutty flavour of the coconut. You can always increase the use of spices as per tolerance. The ground paste adds the thickness to the gravy and so is a veg kuruma style curry too. The usage of tamarind can be replaced with tomatoes or dry mango pieces if you wish. The use of any kind of vegetables is good for this curry, but I had some mushroom, baby corn, capsicum and so used it. Do give this a try if you are a hard core veggie or if you love to taste a veg curry sometime.


Preparation time ~ 15 minutes
Cooking time~ 30 minutes
Author ~ Julie
Serves ~ 4-5
mixed veg 4 cups (I used baby corn- 1/2 cup, carrot -1cup , beans cut -1 cup, green peas - 1/2 cup, mushroom -1/2 cup, capsicum -1/2 cup)
onion 1 sliced
green chilli 2
turmeric powder 1/2 tsp
coconut oil 1 tbsp
salt to taste

for paste
grated coconut 1/2 cup
black pepper corn 1 tbsp
kashmiri chilli dry 3
coriander seeds 1 tbsp
cumin seeds 1 tsp
garlic cloves 3
onion 1/2 sliced or a small one
tamarind, a little piece(amla size)

Watch on YouTube -

  • Wash and chop the veggie in about 1 ' piece, keep aside.
  • Grind the ingredients listed under the 'paste' and grind to a smooth paste by adding little water.
  • Heat oil in  a heavy bottomed pan and add sliced onions followed by green chillies and curry leaves. Saute the onion to slightly translucent.
  • Add turmeric powder to this and saute. Then add the chopped vegetables.

  • To this, add the ground paste and half cup of water to the mixer jar cleaning it up. Pour this to the pan, add 1/2 cup more water and simmer the mix to a boil. Cook until the vegetables are nicely cooked, it may take 5-7 minutes. Add salt as needed.
  • When the gravy looks thick enough switch off flame. Increase the amount of water or decrease the amount of water as per the desired thickness of gravy.
  • Switch off flame, adjust salt if needed. The oil can be seen floating on top of the gravy once cooked and is nicely thickened. Garnish with coriander leaves(optional) and is ready to serve with parathas, jeera rice or naan.
* Increase or decrease the usage of green chilli as per tolerance.
* The mixed veggies can be as per your choice or availability. 
* I have adapted the recipe from here.

* Tomato Side curry


Angie's Recipes said... Best Blogger Tips

I love curry made with coconut cream which adds extra flavour, creaminess and sweetness to the dish. This fits the bill perfectly, Julie.

Gloria Fernandes said... Best Blogger Tips

So delicious it looks πŸ˜‹πŸ˜‹

Easyfoodsmith said... Best Blogger Tips

Yum! So good and so healthy.

Suja Manoj said... Best Blogger Tips

Love this curry, healthy and perfect for chapati.