Vegetable Caldeen Curry – Goan Caldinho de Legumes

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Adjust Servings
1 onion large, finely chopped
1tsp garlic paste
1large tomato, finely chopped
1 carrot, cut in chunks
1 cup green beans, cut in 1-inch pieces
11/2 cups peas
For the spiced coconut milk
2cups coconut milk
1tsp coriander seeds
1tsp cumin seeds
6 black pepper corns 6-8
1inch turmeric pieces fresh (or 1/2 tsp powder)
11/2 inch ginger
2 green chillies
tamarind small marble sized ball, soaked in 4 Tbsp warm water; extract the tamarind pulp
2cups water warm
Ginger slivers to garnish



Heat the oil in a pot, and add the onions and garlic paste. Sauté till the onions become soft and transparent and the raw smell of the garlic disappears. Then add the tomatoes and cook till they're soft and mushy.

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Add the vegetables and stir fry for a couple of minutes and then add about a cup of water and the salt, then bring to the boil. Then turn down the heat and let the vegetables cook.

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In the meanwhile, make the spiced coconut milk. Put all the ingredients for the spiced coconut milk in a blender jar with 1 cup of the warm water. Run the blender until everything grinds to a smooth paste. Add the remaining water and blend again.

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Once the vegetables are done (they should be cooked but be a bit firm and not mushy, and there should be very little water, about a quarter of a cup, left in the pot), stir in the spiced coconut milk. Add the tamarind pulp. Cook for another 5 to 10 minutes on low heat.

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Garnish with slivers of ginger and cut green chilies

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If you want your Caldeen a little spicier, you can add a couple of green chillies sliced lengthwise.

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You can use any vegetables such as red pepper, corn, aubergines. Adjust the cooking time according to the vegetables used

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