Coconut and Tamarind Goan Vegetable Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant vegetarian curry simmered with fresh coconut milk and tangy tamarind, highlighting the coastal flavors of Goa. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs grated fresh coconut, tamarind pulp, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pan over medium heat, add 1 tsp mustard seeds and 10 curry leaves, frying until mustard seeds start to pop and curry leaves crisp, about 1 minute.
  2. Step 2: Add 4 minced garlic cloves and 2 slit green chilies, sauté for 1 minute until fragrant.
  3. Step 3: Stir in 3 cups chopped mixed vegetables, 1/2 tsp turmeric powder, and 1 tsp red chili powder, cooking for 4 minutes until vegetables start to soften.
  4. Step 4: Add 1 1/2 cups water and 1 1/2 tsp salt, bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
  5. Step 5: Meanwhile, grind 1 cup grated fresh coconut with 2 tbsp tamarind pulp and a little water to form a smooth paste.
  6. Step 6: Stir the coconut-tamarind paste into the vegetables, simmer for another 8 minutes until the curry thickens and flavors meld, adjusting seasoning as needed.

Frequently asked questions

How long does Coconut and Tamarind Goan Vegetable Curry take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut and Tamarind Goan Vegetable Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated fresh coconut from drying out.

Can I substitute ingredients in Coconut and Tamarind Goan Vegetable Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut and Tamarind Goan Vegetable Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut and Tamarind Goan Vegetable Curry vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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