Name: Goan Mixed Vegetable Xacuti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tbsp Extra Virgin Olive Oil; 1 Onion (finely sliced); 1 tbsp Ginger-Garlic Paste; 1 head Cauliflower (cut into florets); 1 head Broccoli (cut into florets); 50 g Bell Peppers (cut into 1-inch pieces); 3 tbsp Xacuti Masala; 200 ml Water; 100 ml Coconut Milk; 1 tbsp Fresh Coriander

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Goan Mixed Vegetable Xacuti

One of the oldest curries in Goan culture, the spice blend for Xacuti Masala varies in each household. Our blend of Xacuti is perfectly balanced and mimics this traditional curry exceptionally!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Course: Main Course

Cuisine: Indian

Keyword: #GoanCurry, #MixedVegetableXacutiCurry, #XacutiCurry, #XacutiMasala

Servings: people

Calories: 98kcal

Cost: 200

Ingredients

1 tbsp Extra Virgin Olive Oil
1 Onion (finely sliced)
1 tbsp Ginger-Garlic Paste
1 head Cauliflower (cut into florets)
1 head Broccoli (cut into florets)
50 g Bell Peppers (cut into 1-inch pieces)
3 tbsp Xacuti Masala
200 ml Water
100 ml Coconut Milk
1 tbsp Fresh Coriander

Instructions

In a wide pot, add the olive oil and heat over a medium flame.
Add the onions and cook them until they are slightly golden brown, about 5 to 6 minutes.
Add the Ginger-Garlic Paste and cook further for 2 to 3 minutes on a medium flame, until the raw aroma of the paste has disappeared.
Add 2 tbsp of the Xacuti Masala to the cooked onions and cook over medium flame for 1 minute.
Add the cauliflower florets and mix well to coat them in the masala.
Add 100 ml of water and let the cauliflower cook for 4 to 5 minutes.
Add the cut bell peppers and cook further for 2 to 3 minutes.
Add the coconut milk and let he Xacuti simmer for 5 to 6 minutes.
Add the broccoli florets, cover the Xacuti and cook it for a further 3 to 4 minutes.
Once all the vegetables have cooked, you should have a thick and creamy gravy that you can enjoy with chapatis or steamed rice!