Goan Mixed Vegetable Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
• STEP 4.Add the mixed vegetables and mix well. Cover and cook until the vegetables are tender.
• STEP 5.Add coconut milk and simmer for a few minutes. Adjust the consistency by adding water if needed.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or bread.

Cooking Tips

• You can use a mix of vegetables like carrots, beans, cauliflower, peas, and potatoes.
• For a spicier curry, add green chilies or red chili flakes.
• If you don't have coconut milk, you can substitute it with cashew paste or yogurt.
• To enhance the flavor, you can add a teaspoon of tamarind paste or lemon juice.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Goan Mixed Vegetable Curry with steamed rice, jeera rice, or any Indian bread like roti or naan.
• Garnish with fresh coriander leaves and serve hot.