Prep & cook: 45 minutes
Serves: 4
One of my favourite vegetarian curries. It is nutritious with aromatic spice flavour. This dish is very popular in the State of Maharashtra which is predominantly Hindu. Early settlers in Goa were Hindu and they form a large population of Goa.
Ingredients required:
500g approx mixed chickpeas or a mix of vegetables
2tbsp Jen's Goan Xacuti Curry powder
2 onions finely chopped
2tsp crushed garlic
1tsp grated ginger
2 fresh chillies (optional if you like it hot)
3tbsp fresh or desiccated coconut lightly toasted (optional)
400ml coconut milk
1 lemon juice
Cooking oil or ghee
Curry leaves (optional)
Fresh coriander to garnish
Method:
1. Heat oil in a pan. Sauté curry leaves and onions until golden on medium heat. Add garlic and ginger, sauté for 1 minute.
2. Add Goan Xacuti curry powder and toasted coconut, sauté on low heat for a few seconds.
3. Add cooked chickpeas or vegetables and mix for a few seconds. Then add coconut milk and bring to a gentle boil. Simmer semi-covered for 15 minutes.
4. Add lemon juice and adjust seasoning.
5. To make it spicy, add a couple of green chillies when sautéing onions.
Serve with rice or naan bread.