Goan coconut curry, made vegetarian

Name: Goan coconut curry, made vegetarian
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: goan
Ingredients: 1 white onion, sliced (I used white — experiment with others); oil for the pan; 1 jar Gymkhana Goan Coconut Curry simmer sauce (10 oz); ~1/2 can hearts of palm, sliced into rounds; 1/2 zucchini, cut into half-moons; 1/2 keitt mango, cubed; paratha or roti; cilantro, chopped

Hearts of palm, zucchini and keitt mango stand in for the seafood. The mango might be the best bite.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 2

Jump to recipe See the post

Hearty dinner night. Traditional Goan coconut curry usually has shrimp or seafood, and as vegetarians we never get to have it. So we played with textures instead: hearts of palm, zucchini and keitt mango in a Gymkhana jar sauce. The mango might've honestly been our favorite bite.

What texture swap would you try? Let me know if you end up using a different protein and it works better for you.

How it came together

Goan coconut curry, made vegetarian

25 minserves 2jar sauce vegetarian

What you'll need

To sauté

1 white onion, sliced (I used white — experiment with others)
oil for the pan

For the curry

1 jar Gymkhana Goan Coconut Curry simmer sauce (10 oz)
~1/2 can hearts of palm, sliced into rounds
1/2 zucchini, cut into half-moons
1/2 keitt mango, cubed

To serve

paratha or roti
cilantro, chopped

How to make it

1
Sauté the sliced onions in oil until soft.
2
Add zucchini, then hearts of palm. A couple of minutes.
3
Pour in the sauce, stir, drop in the mango cubes, and let it simmer a bit.
4
Finish with cilantro and serve with paratha.

Sean's tweaks

It's really about how much gravy you want and what textures you like, so adjust amounts to taste.
Not much protein in this version. Add paneer or chickpeas if you want it; we went for maximum texture.