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Goan Feijoada

Spicy, creamy, hearty and absolutely delicious Goan Feijoada. Traditional Portuguesee meat based dish veganized with the addition of vegetarian sausage.
Author: Pavani
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: goan
Servings: 4 serving

Ingredients

  • 1 15 oz . cans beans Pinto Beans of Pink or - drained and rinsed
  • 1 cup Sausages Vegan - chopped into half moons (optional)
  • 1 Onion - medium, chopped
  • 3 chilies Dry red
  • 4 cloves Garlic
  • 10 Cloves
  • 10 Peppercorns
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 cup Coconut Milk
  • 1 tsp Tamarind paste
  • to taste Salt
  • 2 tbsps Cilantro - finely chopped

Instructions

  • Heat a pan; dry roast the red chilies, coriander seeds, cumin seeds, peppercorns and cloves until fragrant, about 4~5 minutes over medium-low heat. Remove from the pan into a blender.
  • In the same pan, dry roast garlic cloves until golden brown spots appear. Add them to the blender. Cool slightly before grinding into a smooth paste along with coconut milk.
  • Heat 2tbsp oil to a saute pan; add the onions and cook until slightly browned around the edges. Add the vegan sausages, if using, until they are nicely toasted.
  • Next add the tamarind paste and the ground masala paste. Mix well and bring the mixture to a boil. Reduce to simmer and cook for 5 minutes.
  • Add the beans along with 1 cup of water and salt. Bring the curry to a boil, reduce flame to simmer and cook for 12~15 minutes, for all the flavors to mingle. Garnish with chopped cilantro.
  • Serve hot with rice or bread.

Notes

 
 
 
Lets check out what my fellow marathoners have cooked today for BM# 39.
 
 
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