Chestnut Xacuti

5 from 3 votes

This chestnut xacuti is a spicy, creamy curry loaded with flavor from caramelized onions, spices and mushrooms. Serve with basmati rice for a delicious Goan-style dinner!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: caramelized onions, chacuti, chestnut xacuti, mushrooms, spicy

Servings: servings

Calories: 225kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large pot
Blender

Ingredients

2 tablespoons neutral oil (avocado oil or any oil of your choice)
12 oz roasted chestnuts (if using raw chestnuts in shell, score chestnuts, boil 25 minutes, then peel and use)
8 oz cremini mushrooms or button mushrooms (cut into quarters)
2 large onions (one sliced and the other finely chopped)
1 teaspoon ground cumin
2 teaspoons ground coriander
½ to 1 teaspoon red chilli powder
½ teaspoon turmeric
2 teaspoons garam masala
1 heaping tsp ginger garlic paste
2 heaping tablespoons tomato paste
½ cup coconut milk (the thick part from the can)
2-3 cups water (or vegetable broth)
2 tablespoons cilantro (chopped, divided)
Salt to taste

US Customary - Metric

Instructions

Heat 1 tablespoon oil in pot or Dutch oven. Place mushrooms and chestnuts in pot.
Saute over high heat for 3-4 minutes until the chestnuts and mushrooms are lightly browned. Remove to a plate before the mushrooms start to ooze out any of their juices.
In the same pot add a teaspoon of oil and the sliced onions.
Add salt and saute the onions over medium-low heat about 10 minutes until they are browned. If they start to stick, add a tablespoon of water at a time and scrape up any bits that stick with a ladle.
Add ginger garlic paste, ground cumin, ground coriander, garam masala, turmeric and cayenne to the pot. Stir in tomato paste.
Add 1 tablespoon cilantro and mix well. Remove the mixture to a blender, add a cup of water and blend to a very smooth paste. Set aside. In the same pot, wiped clean or rinsed, add remaining oil. Add the chopped onions and salt and saute over medium heat for 2-3 minutes until translucent.
Stir in the blended paste and the roasted chestnuts and mushrooms. Add another cup of water and mix well. Bring to a boil, cover, and let the sauce simmer 10 minutes.
Stir in the coconut milk followed by the remaining 1 tablespoon cilantro. You can thin out the sauce more with water if you want to. Check for salt, bring to a boil, then turn off heat. Serve hot.

Nutrition