Goan Vegetable Caldeen
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Ingredients
- 150 g carrots, sliced
- 150 g fine green beans, trimmed
- 200 g maris piper potatoes, peeled and cubed
- 400 ml coconut milk
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 3 garlic cloves
- 1 tsp tamarind paste
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 334 kcal
- Protein
- 4.4 g
- Carbohydrate
- 16.2 g
- of which sugars
- 5.5 g
- Fat
- 27.1 g
- of which saturates
- 18.1 g
- Fibre
- 4.7 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the cumin seeds for 30 seconds, then add the garlic and cook for 1 minute.
- 2
Stir in the ground turmeric and ground coriander, then add the potatoes, carrots and green beans.
- 3
Pour in the coconut milk and 150ml water, bring to a simmer, cover and cook for 18-20 minutes until the vegetables are tender.
- 4
Stir in the tamarind paste and season to taste.
- 5
Scatter with the chopped coriander and serve with rice.
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