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Goan Mixed Vegetable Curry

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine goan
Servings 4 serving


For the Curry:

  • 1 Potato - medium, chopped
  • 1 Carrot - medium, chopped
  • 20 , ½ Green beans " - chopped into pieces
  • ½ cup Green peas
  • 1 cup Cauliflower florets (I used broccoliflower)
  • ¼ tsp Turmeric
  • to taste Salt

For the Spice Paste:

  • 2 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • ¼ tsp Peppercorns
  • 3 - 4 chilies Dry red
  • 1 cup Coconut , grated
  • 1 tbsp Tamarind pulp
  • 1 Ginger "

For tempering:

  • 1 tsp Mustard seeds
  • ½ tsp Asafoetida (hing)
  • 8 - 10 Curry leaves


  • Pressure cook all the veggies except for cauliflower and green peas. Make sure that the veggies don't turn mushy, 1 whistle in my pressure cooker. Alternately veggies can either be microwaved or boiled in some water.
  • In the meantime , dry roast coriander seeds, cumin seeds, peppercorns and dry red chilies until they turn a shade darker and start smelling aromatic. Let cool slightly and grind to a smooth paste along with grated coconut, tamarind pulp and ginger.
  • In a saute pan, add cauliflower and ½cup water; simmer until cauliflower is tender. Next add green peas and the other veggies, cook for 3-4 minutes.
  • Add the ground paste, turmeric and salt. Mix well and simmer for 10 minutes for the flavors to mingle. Add water if the curry looks too thick.
  • Finally for the tempering; heat 2tbsp oil in a small pan, add mustard seeds and once seeds start to splutter add hing and curry leaves; pour immediately onto the curry. I served the curry with some simple fried rice and cucumber raita.


So we had a filling lunch with Mixed vegetable curry and Jeera rice, both cooked in 2 of my workhorse pressure cookers and neither of them blew up in my face.