Goan Vegetable Xacuti

Goan Vegetable Xacuti is a fragrant and spicy coconut-based curry that showcases a medley of vibrant vegetables. This dish captures the essence of Goan cuisine, offering a delightful balance of flavors and textures, making it perfect for a wholesome brunch.

Ingredients

• Mixed vegetables (cauliflower, carrots, green beans) - 300 grams
• Coconut milk - 200 ml
• Onion (finely chopped) - 1 medium
• Tomato (chopped) - 1 medium
• Garlic (minced) - 4 cloves
• Ginger (grated) - 1 inch
• Green chili (slit) - 1
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Curry leaves - 10 leaves
• Oil (coconut or vegetable) - 2 tablespoons
• Salt - to taste
• Fresh coriander leaves (for garnish) - a handful

Steps

1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add curry leaves, chopped onions, and sauté until the onions are translucent.
3. Stir in minced garlic, grated ginger, and slit green chili. Cook for another 2 minutes until fragrant.
4. Add chopped tomatoes and cook until they soften, about 5 minutes.
5. Mix in coriander powder, cumin powder, turmeric powder, and salt. Stir well and cook for 2 minutes.
6. Add the mixed vegetables and sauté for 5 minutes, ensuring they are well coated with the spices.
7. Pour in the coconut milk and bring to a gentle simmer. Cover and cook for 15 minutes until the vegetables are tender.
8. Sprinkle garam masala over the curry, stir, and cook for another 2 minutes.
9. Garnish with fresh coriander leaves before serving. Serve hot with rice or bread.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Coconut milk provides healthy fats and may promote heart health.

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