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 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)
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 cilantro, garam masala, turmeric and cayenne to the pot. Stir in tomato paste.
Add 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 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