Goan-Style Vegetable Sauté with Coconut and Curry Leaves

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegetable sauté infused with fresh curry leaves and toasted coconut, perfect as a side or light meal. This Indian-inspired vegetarian recipe, ready in about 30 minutes, pairs coconut oil, mustard seeds, curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 3, 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: 10 min Cook: 20 min Serves 3 Indian cuisine 160 cal/serving

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Ingredients

2 tbsp coconut oil
1 tsp mustard seeds
15 curry leaves
2 small green chilies, sliced
1 tbsp ginger, julienned
1 medium (100 g) carrot, diced
150 g green beans, chopped
1 medium (150 g) potato, diced
1/3 cup (30 g) fresh grated coconut
1/4 tsp turmeric powder
to taste salt
2 tbsp fresh cilantro, chopped
1 tbsp lime juice

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 tsp mustard seeds and wait until they start to pop, then add 15 fresh curry leaves and 2 sliced green chilies; sauté for 1 minute until fragrant.
Step 2: Add 1 tbsp julienned fresh ginger and cook for 30 seconds until aromatic.
Step 3: Add 1 medium diced carrot (100 g), 150 g chopped green beans, and 1 medium diced potato (150 g). Stir well and cook for 10 minutes, stirring occasionally, until vegetables are tender but still retain some bite.
Step 4: Stir in 1/3 cup (30 g) fresh grated coconut and 1/4 tsp turmeric powder; cook for an additional 2 minutes until the coconut is lightly toasted and fragrant.
Step 5: Season with salt to taste, remove from heat, and toss with 2 tbsp chopped fresh cilantro and 1 tbsp lime juice for brightness.
Step 6: Serve warm as a side dish or light vegan entrée.