There are hundreds of ways a mixed vegetable curry is made in India. Each a little different depending on the region it’s made. Unlike Thai curries that are based on colors, Indian curries vary by cooking styles, spice combination and regions.
Richly flavored, aromatic spices, fresh vegetables makes this coastal curry a treat to eat.
This curry finds its root in Goa, the south-western state that was colonized by the Portuguese for 4 centuries. During that period the colonist left behind their influence on Goan culture, religion, food and beverage. Cooking with wine and garlic, dishes like pork Vindaloo is a good example. Vegetables like chili peppers, potatoes, tomatoes. Fruits like pineapples, guavas and cashews were also introduced by the Portuguese from Brazil. these produce have now become hugely popular and loving embraced into Indian cuisine. Goa being predominantly Catholic again due to the Portuguese, adopted a lot of meat and seafood into their cuisine.
This curry is very similar to the fish version. If you’d like to give the fish curry a try find the recipe here.
MAKES ABOUT 4 SERVINGS
INGREDIENTS
- 2 Medium onions chopped
- 2 tablespoons coconut oil
- 1 cup grated coconut or light coconut milk
- 1 teaspoon mild paprika, use hot paprika if you want it spicy
- 2 teaspoons ground coriander
- 1 inch minced ginger
- 4-5 whole cloves
- 1 blade mace (optional)
- 10 black peppercorns, OR use 1/2 teaspoon ground
- 1.5-2 inch piece cinnamom OR 1/4 teaspoon ground
- 1/2 teaspoon cumin seeds
- 1.2 teaspoon ground turmeric
- 1/4 teaspoon asefodita (optional)
- 1 bay leaf
- 1 lb mixed veggies: carrots, green beans, cauliflower, sweet potato, potatoes) chopped into small pieces, use any combination you like
- 1 cup peas, fresh or frozen
- salt to taste
DIRECTIONS
- Warm half the oil in a sauce pan and add the bay leaf, mace and chopped onions. sauté till lightly golden. transfer into food processor along with all the spices and blend till smooth, add little water to assist blending. (if you’re using grated coconut add a little extra water)
- In the same pan add the remaining oil. Add cumin seeds, and bay leaf and leave it to sizzle for a few seconds. Add the onion paste, turmeric, asefodita, paprika and sauté for a good 20 minutes on lo-medium heat till its beautifully brown. this is important to achieve the proper color and texture of the curry.
- Add the vegetables, about a half cup of water, coconut milk (**use coconut milk only if you don’t use grated coconut) mix well. Cook covered until veggies are tender, about 10 minutes depending on the texture of veggies.
- Finally squeeze some lime juice before serving with rice or as is.
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