Veg Caldine
Veg Caldine is a Goa Indian lunch dish made with mixed vegetables, thick coconut milk, thin coconut milk, onion and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 25 min
- Calories (estimate)
- ~300 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 (carrots, potatoes, beans, cauliflower), diced
- 1 cup thick coconut milk
- 1/2 cup thin coconut milk
- 1 medium onion, thinly sliced
- 1-2 green chilies, slit
- 1/2 inch ginger, julienned
- 1/2 tsp turmeric powder
- 2-3 cloves, 1 small cinnamon stick
- 1 tbsp coconut oil
- Salt to taste
Method
- 1Heat coconut oil in a pot, add cloves and cinnamon; sauté for a few seconds.
- 2Add sliced onion, green chilies, and ginger; cook until onion is translucent.
- 3Add mixed vegetables, turmeric powder, and thin coconut milk; bring to a boil.
- 4Reduce heat, cover, and simmer for 10-15 minutes until vegetables are tender.
- 5Stir in the thick coconut milk and salt; cook for another 2-3 minutes without boiling to prevent curdling.
- 6Serve hot with steamed rice or pao.
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.
