Goan Vegetable Curry With Coconut Milk

Name: Goan Vegetable Curry With Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1/4 Cup Coconut Milk; 2 Tsp Chopped Tomato; 2 Tbsp Chopped Potato; 1.5 Tbsp Chopped Onion; 5 No. Cauliflower Florets; 3 No. Curry Leaves (Kadi Patta); 1 Tbsp Chopped French Beans; 1 Tbsp Chopped Red Carrot; 1 Tbsp Peas; 1 Tsp Chopped Coriander Leaves; 1 Tsp Tamarind Pulp; 1/2 Tsp Mustard Seeds (Rai); 1/4 Tsp Green Chilli Paste; 1/4 Tsp Grated Ginger; 1/4 Tsp Chopped Garlic; 1/4 Tsp Coriander Powder(Dhania); 1/4 Tsp Cumin Powder(Jeera); 1/8 Tsp Turmeric Powder (Haldi); 1/4 Tsp Salt; 1/2 Tbsp Oil; As Required Water

20 mins Cooking Time

2 Servings

Diversity score

Sources of Calories

Protein 6%

Carbs 24%

Fats 71%

Gluten Free

Lactose Free

Low Carb

Antioxidant Rich

Goan Mixed Vegetable Curry with coconut milk is a Traditional Goan Curry Recipe by FitterEats that can be served for lunch or dinner. The flavors of this gluten-free, lactose-free, antioxidant-rich, zero-in trans fat Goan Curry With Coconut Milk are refined and wholesome. Great for a paleo diet and low carb with no dairy makes this a flavourful healthy choice for your meal.

Ingredients

1/4 Cup Coconut Milk
2 Tsp Chopped Tomato
2 Tbsp Chopped Potato
1.5 Tbsp Chopped Onion
5 No. Cauliflower Florets
3 No. Curry Leaves (Kadi Patta)
1 Tbsp Chopped French Beans
1 Tbsp Chopped Red Carrot
1 Tbsp Peas
1 Tsp Chopped Coriander Leaves
1 Tsp Tamarind Pulp
1/2 Tsp Mustard Seeds (Rai)
1/4 Tsp Green Chilli Paste
1/4 Tsp Grated Ginger
1/4 Tsp Chopped Garlic
1/4 Tsp Coriander Powder(Dhania)
1/4 Tsp Cumin Powder(Jeera)
1/8 Tsp Turmeric Powder (Haldi)
1/4 Tsp Salt
1/2 Tbsp Oil
As Required Water

Method

Pre Preparation

Step 1
Make tomato puree from chopped tomatos
Step 2
Make onion paste from chopped onions
Step 3
Steam all vegetables, french beans, peas, carrot, cauliflower and potato

Preparation

Step 1
Take a kadhai, heat oil, add mustard seeds, curry leaves, onion paste, garlic, grated ginger, green chilli paste, tomato puree, cumin powder, haldi, coriander powder, tamarind pulp and saute well
Step 2
Add a little water and let it simmer
Step 3
When it begins to boil, add coconut milk, salt, mix well and add the steamed vegetables to it
Step 4
Cover and allow it to cook and garnish with coriander leaves
Step 5
Serve hot with rice

Healthy Twist

To Improve Bone Health, Add a Tsp of Calcium Rich White Sesame Seeds

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Allergies

Food Additives

Coconut

Tree Nut

Tomato

Mustard

Garlic

Turmeric

NUTRITION FACTS

Approximate values

Serving Size Medium Bowl(134gm)

Amount Per ServingCalories
kcal

168

% Daily Value ^*

Total Carbohydrate 9gm 3.3%

Dietary Fiber 3gm 10.3%

Protein 3gm 5.3%

Total Fat 13gm 16.9%

^*Percentage Daily Values are based on a 2000 calorie diet.

Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.

Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)