Tempered Goan Vegetable Xacuti
A rich and fragrant Goan vegetable curry featuring a toasted coconut and spice blend, tempered with mustard seeds for an earthy finish. This indian-inspired vegetarian ready in about 60 minutes pairs coconut oil, mustard seeds, dried red chili 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
- 400 g mixed vegetables (carrots, beans, peas, potatoes)
- 3 tbsp coconut oil
- 1 tsp mustard seeds
- 1 dried red chili
- 1 medium (120 g) onion, finely chopped
- 1 tbsp ginger-garlic paste
- 100 g grated fresh coconut
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 3 cloves
- 1 (1-inch) cinnamon stick
- 1/2 tsp turmeric powder
- 1 tsp tamarind paste
- 1 cup water
- 1 tsp salt
- 2 tbsp fresh coriander leaves, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Dry roast 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 3 cloves, and 1-inch cinnamon stick in a pan over medium heat for 2-3 minutes until aromatic. Cool and grind to a fine powder.
- Step 2: In the same pan, toast 100 g grated fresh coconut over medium heat for 4-5 minutes until golden brown and fragrant; set aside.
- Step 3: Combine the ground spice powder with toasted coconut, 1/2 tsp turmeric powder, and 1 tsp tamarind paste in a blender with 1 cup water; blend into a smooth paste.
- Step 4: Heat 3 tbsp coconut oil in a large skillet over medium heat. Add 1 tsp mustard seeds and 1 dried red chili; wait for mustard seeds to pop.
- Step 5: Add 1 medium finely chopped onion and sauté for 5-6 minutes until translucent. Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes.
- Step 6: Pour the blended spice-coconut paste into the skillet, simmer for 5 minutes until thickened.
- Step 7: Add 400 g mixed vegetables and 1 tsp salt; stir well to coat. Cover and cook over low heat for 15-20 minutes until vegetables are tender.
- Step 8: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with rice or flatbread.
Frequently asked questions
How long does Tempered Goan Vegetable Xacuti take to make?
Total time is about 60 minutes (25 min prep + 35 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 Tempered Goan Vegetable Xacuti?
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 coconut oil from drying out.
Can I substitute ingredients in Tempered Goan Vegetable Xacuti?
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 Tempered Goan Vegetable Xacuti 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.
What goes well with Tempered Goan Vegetable Xacuti?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
