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
Servings
Prep Time
4
20
minutes
Cook Time
10
minutes
Servings
Prep Time
4
20
minutes
Cook Time
10
minutes
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
Instructions
Boil the chopped vegetables until its half cooked and set aside
Heat the ghee in a sauce pan on medium heat
Add the chopped onions and saute it for about 4 minutes or until it browned
Add the chopped ginger, garlic and green chillies and fry for a few seconds
Let the mixture cool and grind it into a paste
Add the remaining quantity of ghee in the same pan and stir fry the paste on medium heat until the water evaporates
Add the parboiled vegetables and salt and mix well
Cover and cook on medium heat until the vegetables are cooked
Add the garam masala, coconut milk and water and simmer for about 4 minutes
Remove from heat, garnish with coriander leaves (optional) and serve
Recipe Notes
Serve the curry with white rice