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!
Goan Potato and Capsicum Curry
- 3 Potatoes
- 2 capsicum
- 1 tbsp coriander seeds
- 1 tsp white sesame seeds
- 2 green chillies (slit)
- 1.5 cups fresh grated coconut
- 1/4 tsp tamarind paste
- 1.5 cups water
- 1 tbsp vegetable oil
- 1 tsp turmeric powder
- 2 tsps raw cane sugar or jaggery
- to taste salt
Peel the potato skin and chop them into small wedges. De-seed the capsicum and chop into large cubes.
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.
In a pan, heat oil. Add the green chillies. Add the capsicum and let them blister lightly.
Then add the potatoes and stir fry until they change colour. Add turmeric powder and mix well.
Then add one cup of hot water to this, cover and simmer.
When the potatoes are halfway done, add the salt. Continue to cover and cook.
Once cooked 90% of the way, add the finely ground coconut paste and sugar/jaggery. Adjust the salt as necessary and cook through.
Serve hot with rotis or flat breads.