Vegan Goan Xacuti

Vegan Goan Xacuti is a rich, aromatic curry that captures the essence of Goan cuisine, using plant-based ingredients to create a delicious seafood alternative. This dish features a blend of spices and coconut, making it both flavorful and satisfying.

Ingredients

• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit
• Tomato - 1 medium, chopped
• Coconut milk - 200 ml
• Chickpeas - 1 cup, cooked
• Mushrooms - 200 grams, sliced
• Bell pepper - 1 medium, chopped
• Turmeric powder - 1 teaspoon
• Coriander powder - 2 teaspoons
• Cumin powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Fresh coriander - for garnish

Steps

1. Heat coconut oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
2. Add minced garlic, grated ginger, and slit green chili. Sauté for another 2 minutes until fragrant.
3. Stir in the chopped tomato and cook until softened.
4. Add turmeric, coriander, and cumin powder. Mix well and cook for 2-3 minutes to toast the spices.
5. Incorporate the sliced mushrooms and bell pepper, cooking for about 5 minutes until they soften.
6. Pour in the coconut milk and add the cooked chickpeas. Stir well and bring to a gentle simmer.
7. Season with salt and garam masala, allowing the curry to simmer for another 10 minutes, stirring occasionally.
8. Remove from heat and garnish with fresh coriander before serving.
9. Serve hot with rice or vegan naan.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and anti-inflammatory compounds from spices.
• High in fiber and protein from chickpeas and vegetables.

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