Goan Veggie Curry – Caldeen

I love food and I love talking about food. That was the case this past weekend when I met someone who has family from Goa. We started talking about nutritarian eating and she mentioned Caldeen also known as Caldin. It’s interesting because the name stems from the Portuguese word “caldinho” which means broth or soup.

I googled it and it’s a mildly spiced, coconut curry that stems from Goa. It is traditionally made with fish or seafood but can be easily adapted into a vegetarian dish and is a tasty nutritarian dish too!

Here’s what I did to make this tasty curry.

Caldeen – Goan Veggie Curry
2 medium sized onion chopped finely
2 green chilies chopped finely or 1 pickled jalapeno pepper, chopped
1 tbsp garlic
1 tsp ginger powder
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander seed
1 can coconut milk
1 cup green peas
1 cup green beans, cut up
1 cauliflower cut into florets,
4 potatoes, peeled and cubed
3 carrots, chopped

Prepare the potatoes and carrots then boil them in water. When the potatoes are almost done add the cauliflower until it’s al-dente. Drain and set aside.

Sauté the onion in a non-stick pan using water when necessary until golden and soft. Add the garlic, pepper and spices and saute a little more. Add the green peas and green beans and cook a bit. Add the coconut milk, stir well then add the cooked potatoes, carrots and cauliflower.

Simmer until everything is incorporated. For a little more heat add some hot sauce if desired.

If you want to serve this over rice leave it a little saucy. If you want to eat it alone then simmer until a bit drier.



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