vegetable curry recipe, veg curry recipe
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4.7 from 10 votes

Goan Curry

this famous goan curry is a lightly spiced vegetable curry with flavors of coconut and spices.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: main course
Cuisine: goan
Servings: 4 to 5
Author: Dassana Amit


for the masala paste

  • 1 cup grated fresh coconut
  • 3 to 4 garlic cloves, roughly chopped
  • 5 to 6 kashmiri red chilies or byadagi or bedgi red chilies
  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 8 to 10 whole black pepper - optional
  • 1 teaspoon seedless tamarind (imli)
  • ¼ cup finely chopped onion
  • ½ teaspoon turmeric powder (ground turmeric)
  • ¾ cup water or as required for grinding

for vegetable curry

  • 2.5 to 3 cups chopped mix vegetables (9 to 10 baby corn, 1 medium carrot, 9 to 10 button mushrooms, 9 to 10 french beans, 1 medium potato OR you can add your choice of veggies)
  • ¼ cup finely chopped onion
  • 1 to 2 green chilies, slit
  • 2.5 to 3 cups water or as required
  • 2 tablespoon coconut oil or vegetable oil
  • salt as required


making masala paste

  • grind all the ingredients mentioned under the list 'for masala paste' in a wet grinder to a smooth paste. 
  • there should be no small chunks or pieces of coconut in the paste. keep the paste aside.

making famous goan curry

  • rinse and chop the veggies into cubes or small bite sized pieces.
  • don't chop into bigger pieces as they will take a lot of time to cook.
  • heat oil. add onions and saute till they become translucent.
  • add the chopped veggies and and saute them for 6 to 7 minutes on a low flame, stirring often.
  • add the coconut masala paste to the sauteed veggies and stir.
  • then add water, salt and slit green chilies. stir again.
  • cover and simmer the curry, till the veggies are cooked tender. stir the curry at intervals. 
  • can take about 20 to 30 minutes for all the veggies to cook on a low to medium flame. if you want, you can steam or cook the veggies before hand and then add them to the curry. 
  • if the water becomes less while cooking, then add some more water. the consistency of this curry is neither thick nor thin.
  • garnish with coriander leaves and serve this famous goan curry with steamed rice or pav.