Recipe serves: 4-6

Goan vegetable curry

1-2 Tbsp canola oil
2 each dry bay leaves
8 each dry cardamon seeds
8 each whole clove
8 each black peppercorn
2 each serrano chili, chopped
1 Tbsp ginger, minced
½ each large onion, chopped
3 each peeled large carrot, bite size pieces
½ lbs green beans
1 cup frozen green peas
400 ml coconut milk
1 Tbsp parve "chicken" soup powder
½ tsp tumeric
½ tsp salt
1 each peeled large potato, bite size pieces

Preparation steps:
  1. In a large non-stick pan, stir fry on high heat the bay leaves, cardamon seeds, clove and black peppercorn for 30 seconds. Add the serrano chili and stir fry for 30 seconds, then then add the ginger and stir fry for additional 1 minute.
  2. Add the onion and stir fry for 2 minutes, add the carrots, green beans and peas and stir fry for additional 4 minutes.
  3. Add the coconut milk, chicken soup powder, tumeric, and salt. Bring to simmer and mix well.
  4. Add the potatoes and simmer covered for 20-30 minutes until the vegetables are ready.
Serving: with basmati rice.
Picture of recipe

Take note!
  • 400 ml coconut milk - regular size can.
    Preferred brand: Chaokoh
    (brown cover
    with a picture of a white coconut).

    Add or substitute any of the following:
  • butternut squash, yam, sugar snap peas

Related recipe:
  1. basmati rice