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Goan Vegetable Curry

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Adjust Servings:
4 cups mixed vegetables
1 onion
salt to taste
1/2 tsp turmeric powder
1 green chili
1 tsp coconut oil
100 g fresh coconut – grated
4 kashmiri dry red chilies
1/2 tsp whole black peppercorns
1/2 onion – sliced
4 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
1 tamarind – lemon size

Nutritional information

7678 kcal
26.49 g
4.13 g
878.48 g
119 mg
0 mg

Goan Vegetable Curry

  • Veg
  • 30 mins
  • Serves 4
  • Easy


  • Masala


This Goan vegetable curry is an exemplary example of Goan cuisine. Goan cuisine is marked by intense flavors that are a result of using the spices native to the tropical region. The only thing this dish is missing is seafood. Many people believe Goan cuisine is incomplete without some sort of seafood since it is so prevalent in Goan cuisine. But even without a seafood option, this dish has the unmistakable tastes of Goa in it thanks to the heavy use of spices.

Health Benefits

Mixed vegetable dishes like this Goan vegetable curry always have a relatively high health profile due to the vegetables used. One of the vegetables used in this curry is cauliflower. This is a good thing because cauliflower has a lot of health benefits. Eating cauliflower can help reduce your risk of obtaining cancer, heart disease, and brain disorders. It can also increase your rate of iron absorption, and improve your ability to lose weight.

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How to make Goan Vegetable Curry

  • Clean and chop the vegetables into cubes.
  • Heat oil in a heavy bottomed pan and add onions.
    • Cook till the onion turns translucent.
  • Pour in the remaining vegetables, green chilies, turmeric powder and water.
  • Cook at a medium temperatureuntil it is done.
  • Grind all the masala ingredients into a smooth paste.
  • Combine the masala paste, salt, and the cooked vegetables.
  • Simmer while stirring untilthe raw smell from curry disappears.
  • Serve hot and enjoy!


Goa was colonized by the Portuguese for over 450 years.

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