Goan Coconut Gobi

A fragrant Goan-style vegetable curry featuring cauliflower, broccoli, and green beans simmered in a creamy, spiced coconut milk sauce.

Vegetarian Vegan Healthy Gluten Free Curry Coconut Milk

Estimated Nutrition

Calories

192.1

kcal / serving

768.4 kcal total

Carbs

11.4g

per serving

45.6 g total

Fat

15.6g

per serving

62.5 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

Water

200

Coconut Milk

NutsSeeds

tsp

Coriander Seed

0.75

tsp

Mustard Seed

black preferably but yellow is okay

7.5

Almond

chopped

0.5

tsp

Turmeric Powder

tsp

Salt

handful

Coriander

fresh, chopped for garnish

OilsFats

Vegetable Oil

Vegetables

tsp

Ginger

fresh root, minced

piece

Green Chilli

finely chopped

piece

Onion

small, finely chopped

200

Cauliflower

cut into florets

200

Broccoli

cut into florets

piece

Tomato

medium, chopped

handful

Green Bean

Method

Reduce the heat once seeds pop and cook the ginger, chillies, almonds, and onion for two minutes.

Serve garnished with fresh coriander.

Add the coconut milk, bring to a boil, then simmer rapidly for 2 to 3 minutes until thickened.

Mix in the tomatoes, green beans, turmeric, salt, and water, then cook covered on low heat for 3 to 5 minutes.

Add the cauliflower and broccoli florets, stir well, cover, and cook for five minutes.

Heat the vegetable oil in a pan over a high heat and add the mustard and coriander seeds.