Goan vegetable curry recipe

This vegetable curry recipe, with warm, gentle spices and hint of coconut, is inspired by traditional Goan cuisine.

We often serve this delicious curry at Eden but it's also easy to make and enjoy at home. You can adapt this recipe to the vegetables you have on hand to help cut down on food waste.

Ingredients

100g onion
100g carrot
100g potato
100g butternut squash
50g courgette
50g fennel
50g aubergine
50g mixed peppers
500ml vegetable stock
150g tinned, chopped tomatoes
200ml coconut milk
1 tbsp vegetable oil
1 tsp salt
pinch of black pepper

Curry paste ingredients

Half a fresh chilli
A thumb-sized piece of fresh ginger
1 clove garlic
A handful of fresh coriander
1 tsp lemon juice
1 tsp lime juice
1 tsp ground cumin
1/2 tsp turmeric powder

Method

Dice the onions and vegetables, and finely chop the fresh chilli, coriander, ginger and garlic.
Heat the oil in a pan and add the onions, sweating them gently.
Meanwhile, make the curry paste by blending all the paste ingredients together.
When the onions are translucent add the paste and cook it until aromatic.
Next, add the vegetables and cook until tender, adding a little water if needed.
Add the chopped tomatoes, coconut milk and vegetable stock and simmer for five minutes.
Season with salt and pepper and serve with rice or Indian flatbreads such as naans or chapattis.

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