A great new Goan Potato Capsicum curry recipe for Meatless Monday that you can put together using staple ingredients from your pantry – a simple mild vegetarian curry (no onion/no garlic) that is perfect paired with rotis/ flatbreads.
As a child I dreaded meatless Monday (that my parents followed for religious reasons), especially since it followed Sunday seafood feasting that we indulged in. I know it sounds a tad dramatic, but you can ask any Goan and he’s likely to share my sentiments. In spite of some seriously unique and at the same time scrumptious traditional Goan vegetarian recipes, our hearts are with our fish! Imagine what an uphill battle my mum endured planning Monday menus.
As I grew up and lived away from home, so many of my tastes and preferences for food evolved. The element of nostalgia and being-homesick meant I resorted frequently to recipes that mum would cook. Even the vegetarian specialties grew on me in time and today I relish them just as much as our seafood preparations. This simple to put together and mildy spiced potato and capsicum curry is one such example.
Using pantry staples, potatoes and pan-blistered capsicum, this coconut-based curry pairs just as well with rotis/flatbreads as it does with steamed rice. The lightly toasted sesame seeds add a nuttiness that just works. The combination of jaggery and tamarind ensures a mild sweet/sour flavor that is balanced with a hint of fresh green chilli. Don’t take my word, for it though. Make this pronto and see for yourself. Happy Cooking!