Red Coconut Curry Rice
Red Coconut Curry Rice is a Goa Indian lunch dish made with mixed vegetables, thick coconut milk, onion, ginger-garlic paste and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 30 min
- Calories (estimate)
- ~380 kcal
- Course
- Lunch
- Cuisine
- Goa (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 1 cup mixed vegetables (e.g., green beans, carrots, peas)
- 1 cup thick coconut milk
- 1 medium onion, finely chopped
- 1 tbsp ginger-garlic paste
- 6-8 dry red Goan chilies (soaked & ground with 1/2 tsp cumin seeds)
- 1/2 tsp turmeric powder
- 4-5 curry leaves
- 2 tbsp coconut oil
- Salt to taste
- Steamed Goan parboiled rice for serving
Method
- 1Heat coconut oil in a pan, add curry leaves and chopped onion; sauté until translucent.
- 2Add ginger-garlic paste and turmeric powder, cook for 1 minute.
- 3Stir in the ground red chili paste and cook on low heat for 5 minutes until raw smell disappears.
- 4Add mixed vegetables and a little water, cover, and cook until vegetables are semi-tender.
- 5Pour in the thick coconut milk and salt; gently simmer for 5-7 minutes until vegetables are fully cooked and gravy thickens.
- 6Serve hot over steamed Goan parboiled rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
