Goan Vegetable Xacuti with Toasted Coconut and Poppy Seeds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rich and aromatic Goan vegetable curry cooked with a roasted blend of spices, toasted coconut, and poppy seeds for deep flavor. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs large, chopped onion, chopped green chili, garlic cloves 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.

Ingredients

• 4 cups, chopped mixed vegetables (carrot, beans, potato, cauliflower)
• 1 large, chopped onion
• 1, chopped green chili
• 4 cloves garlic cloves
• 1 inch piece ginger
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 3 cloves
• 1 inch cinnamon stick
• 1 tbsp poppy seeds
• 1/3 cup fresh grated coconut
• 1/2 tsp turmeric powder
• 3 tbsp coconut oil
• 2 cups water
• 1 1/2 tsp salt
• 2 tbsp, chopped fresh coriander

Instructions

1. Step 1: In a dry skillet over medium heat, toast 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 3 cloves, 1 inch cinnamon stick, 1 tbsp poppy seeds, and 1/3 cup fresh grated coconut for 3-4 minutes until golden and fragrant. Let cool, then grind to a fine powder.
2. Step 2: Heat 3 tbsp coconut oil in a large pan over medium heat. Add 1 large chopped onion, 4 garlic cloves, 1 inch ginger, and 1 chopped green chili, sautéing for 5-6 minutes until translucent and aromatic.
3. Step 3: Stir in the ground spice and coconut powder along with 1/2 tsp turmeric powder, cooking for 2 minutes until the oil starts separating from the masala.
4. Step 4: Add 4 cups mixed chopped vegetables and 1 1/2 tsp salt, mixing well to coat the vegetables with the spice mixture.
5. Step 5: Pour in 2 cups water, bring to a boil, then reduce heat to low and simmer covered for 20-25 minutes until vegetables are tender and the curry thickens.
6. Step 6: Stir in 2 tbsp chopped fresh coriander and remove from heat. Serve hot with steamed rice or Goan poi.