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5 from 2 votes

Goan Feijoada

A tasty curry made with beans and spices
Prep Time10 mins
Cook Time17 mins
Course: Stew
Cuisine: gluten-free, Indian Goan, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 182kcal



  • Heat a saucepan. Add the red chillies, coriander seeds, cumin seeds, peppercorns, and cloves. Dry-roast the ingredients for five minutes over medium-low heat until fragrant and a couple of shades darker.
  • Remove the ingredients to a blender. In the same pan, dry-roast the garlic until golden-brown spots appear. Add to the blender. Then roast the grated coconut over low heat, stirring constantly, until lightly golden. Add to the blender along with 1 cup water. If you are using coconut milk just skip the roasting step and add the coconut milk directly to the blender.
  • Blend the masala until you get a smooth paste.
  • Add oil to the same saucepan.
  • Add the chopped onions and saute, stirring frequently, until they start to turn golden-brown.
  • Add the sausages, if using, and saute until they start to get a crust.
  • Add the tamarind paste and the ground masala paste. Stir well to mix and allow the mixture to come to a boil. Reduce to a simmer and cook for about five minutes.
  • Add the beans along with a cup of water or cooking liquid. If your curry is already water, add less liquid. Add salt to taste.
  • Let the curry come to a boil, reduce heat to a simmer, and cook for 15 minutes so all the flavors mix together.
  • Garnish with coriander leaves, and serve hot with some rice or a crusty bread.


Calories: 182kcal | Carbohydrates: 13g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Potassium: 185mg | Fiber: 4g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg