Goan Potato and Capsicum Curry
A great new Goan recipe for Meatless Monday using potatoes and capsicum 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.
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Instructions
  1. Peel the potato skin and chop them into small wedges. De-seed the capsicum and chop into large cubes.
  2. In a dry pan, lightly toast the coriander seeds and white sesame seeds until fragrant – careful not to brown them. Add the grated coconut and toast. Set aside to cool. Grind to smooth paste with tamarind paste and half cup of water.
  3. In a pan, heat oil. Add the green chillies. Add the capsicum and let them blister lightly.
  4. Then add the potatoes and stir fry until they change colour. Add turmeric powder and mix well.
  5. Then add one cup of hot water to this, cover and simmer.
  6. When the potatoes are halfway done, add the salt. Continue to cover and cook.
  7. Once cooked 90% of the way, add the finely ground coconut paste and sugar/jaggery. Adjust the salt as necessary and cook through.
  8. Serve hot with rotis or flat breads.