Goan Vegetable Curry with Coconut and Kokum
A fragrant medley of seasonal vegetables simmered in coconut milk with kokum's signature sourness and Goan spices. This indian-inspired vegetarian ready in about 45 minutes pairs Mixed vegetables, Full-fat coconut milk, Dried kokum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 2 cups Mixed vegetables
- 1 can (13.5 ounces) Full-fat coconut milk
- 2 tablespoons Dried kokum
- 1 medium Yellow onion
- 1 medium Ripe tomato
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 2 Green chili
- 1 teaspoon Curry powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- to taste Salt
- 2 tablespoons Vegetable oil
- 1/4 cup Warm water
- 2 tablespoons Fresh coriander
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 2 tablespoons dried kokum in 1/4 cup warm water for 10 minutes to soften.
- Step 2: Heat 2 tablespoons vegetable oil in a pot over medium heat. Add 1 medium chopped yellow onion and cook until golden, about 5 minutes.
- Step 3: Add 3 minced garlic cloves, 1 teaspoon grated fresh ginger, and 2 chopped green chilies; cook for 2 minutes until fragrant.
- Step 4: Add 1 chopped ripe tomato and cook until it breaks down, about 5 minutes.
- Step 5: Stir in 1 teaspoon curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon red chili powder; cook for 1 minute.
- Step 6: Add 2 cups mixed vegetables (carrots, potatoes, peas) and 1/4 cup soaked kokum (with its water); cook for 3 minutes.
- Step 7: Pour in 1 can full-fat coconut milk and bring to a gentle simmer.
- Step 8: Simmer uncovered for 20 minutes, until vegetables are tender.
- Step 9: Season with salt to taste and garnish with 2 tablespoons fresh coriander.
Frequently asked questions
How long does Goan Vegetable Curry with Coconut and Kokum take to make?
Total time is about 45 minutes (20 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 Goan Vegetable Curry with Coconut and Kokum?
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 mixed vegetables from drying out.
Can I substitute ingredients in Goan Vegetable Curry with Coconut and Kokum?
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 Goan Vegetable Curry with Coconut and Kokum 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 Goan Vegetable Curry with Coconut and Kokum 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.
What others are saying
- ★★★★★
Made it for my husband who's a curry lover; he said it's his new favorite!
- ★★★★★
This Goan curry was a hit with my guests! The coconut and kokum gave it such a unique flavor.
- ★★★★★
My kids asked for seconds! The kokum really shines in this dish.
