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Goan Vegetable Xacuti, a healthy vegetable stew - holycowvegan.net
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4.72 from 7 votes

Vegetable Xacuti

A meaty but vegan Vegetable Xacuti, a healthy Goan stew that combines a variety of spices with the sweetness of coconut milk and the tang of vinegar and tamarind.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Stew
Cuisine: Indian Goan, Indian Vegan, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegetable Xacuti
Servings: 8
Calories: 148kcal

Ingredients

  • 12 cremini mushrooms (halved. Button mushrooms are fine here)
  • 1 red bell pepper, diced
  • 3 medium potatoes (cubed. Red and yellow, either works)
  • 1 medium onion, sliced
  • 4 cloves garlic (smashed)
  • ½ inch piece of ginger (chopped)
  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon caraway seeds (shahi jeera)
  • 3 green cardamoms
  • 3 cloves
  • ½-inch piece of cinnamon
  • ½ teaspoon black peppercorns
  • 1 teaspoon poppy seeds
  • 2 dry red chilies
  • 1 teaspoon paprika (optional)
  • ½ teaspoon turmeric
  • 2 tablespoon raw cashews
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon sugar
  • 1 cup coconut milk (canned or made fresh)
  • Coriander leaves for garnish
  • 1 ½ teaspoon coconut oil
  • 1 teaspoon tamarind pulp

Instructions

  • In a large saucepan, heat ½ teaspoon of coconut oil. Add the red chilies, coriander seeds, cumin, fenugreek, caraway or shahi jeera, cardamom, cloves, cinnamon, and peppercorns, and saute until they are fragrant and the coriander is slightly darker, 2-3 minutes. Add the poppy seeds, cashews, onions, ginger, and garlic, and continue to saute until the onions start to caramelize.
  • Remove the sauteed ingredients to a blender, add turmeric and paprika if using, vinegar, tamarind, and ½ cup of water, and blend into a smooth paste.
  • Heat the remaining 1 teaspoon oil in the same saucepan. Add the blended paste and mix well. 
  • Cover the saucepan with a tight lid and let the paste cook for 20 minutes or until it turns a couple of shades darker. Stir occasionally to ensure it's not sticking to the bottom of the pan. If it is, add a little water.
  • After 20 minutes, add the mushrooms, potatoes and red peppers. Add some salt to taste, sugar, and cover again and let the stew cook another 15 minutes. The vegetables will release some juices, so don't add too much water at this stage. After 15 minutes, if the stew looks too thick, you can thin it out to your liking with vegetable stock or water.
  • Add the coconut milk and let it warm through. Garnish with coriander and serve hot with some rice or crusty bread.

Nutrition

Calories: 148kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Potassium: 569mg | Fiber: 3g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 4mg