Goan-style vegetable curry served with brown basmati rice and green lentils

Goan-style vegetable curry with kitchari

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(13 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

Eat all 5 of your 5-a-day in one delicious curry, served with brown rice and lentils. It's healthy, vegan, gluten-free and provides vitamin C and iron, too.

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal507
  • fat12g
  • saturates6g
  • carbs73g
  • sugars17g
  • fibre14g
  • protein18g
  • salt0.4g
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    For the kitchari

    • 225g brown basmati rice
    • 1 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 tsp ground coriander
    • 390g can green lentils, drained

    For the curry

    • 1 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 large onions (330g), 1 finely chopped, 1 sliced
    • 2 red chillies, deseeded and sliced
    • 25g ginger, finely chopped



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tsp ground turmeric
    • 1 tsp smoked paprika
    • 1 tsp ground cumin
    • 3 tsp ground coriander
    • 3 garlic cloves, chopped
    • 1 tbsp vegetable bouillon powder (check it’s vegan if you need it to be), made up with 500ml boiling water
    • 360g cauliflower florets (about ¼ cauliflower)
    • 1½ tsp tamarind



      A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

    • 320g fine beans, trimmed and halved if large
    • 4 large tomatoes, cut into wedges
    • 2 large courgettes (320g), halved lengthways and thickly sliced
    • 100g coconut yogurt
    • ½ x 30g pack fresh coriander, chopped, to serve


    1. Boil the rice in a pan of water for 25 mins until tender, then drain.

    2. Meanwhile, make the curry. Heat the oil in a large pan and fry the onions, chillies and ginger for 8-10 mins until softened. Add the spices and garlic, stir briefly, then pour in the bouillon and stir in the cauliflower. Cover and simmer for 5 mins.

    3. Stir in the tamarind with the beans, tomatoes and courgettes, then cover the pan and cook for 10-15 mins more until the veg are tender, but still retain a little bite. Remove the lid for the last 5 mins to reduce the sauce a little. Remove from the heat and stir in the yogurt and half the fresh coriander.

    4. Meanwhile, for the kitchari, heat the oil in a non-stick pan and add the ground coriander. Warm briefly, then tip in the rice and drained lentils. Warm through for 1 min, then stir through the remaining fresh coriander.

    5. If you're following our Healthy Diet Plan, serve half the curry and rice now, then chill the rest to eat another night (cool the rice quickly on a wide tray, then chill immediately). Reheat the rice and curry in the microwave or on the hob. You may need to add a drop of water to the rice to stop it sticking.

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    Comments, questions and tips

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    25th Nov, 2019
    Just made this and it was delicious. Made it seasonal so replaced the courgette with carrot, which is what I happened to have in my fridge, and the fresh tomatoes with tinned ones. Didn't have coconut yoghurt either so used about 150g coconut cream, as I like it nice and saucy. Loved it!
    5th Jul, 2019
    Any reason why you couldn't use dry green or puy lentils and cook them with the rice? This would make it much easier to make smaller quantities, for example if only cooking for one.
    13th Jun, 2019
    Does this use tamarind powder as opposed to paste? I can't find the powder in my supermarket. Can I swap it for paste and, if so, how much would you suggest I use? Thanks
    4th Sep, 2019
    I wanted to make this dinner, but didn't have all of the ingredients. This was the only reason we didn't give 5 stars as I don't know what the proper one should taste like. However we loved it. I used a tin of coconut milk and 2 veg stock cubes instead of the bouillon and coconut yoghurt. 1 tbsp of lime juice and 1 tbsp of light brown sugar instead of the tamarind. A very tasty dinner :)
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