Soulfully Spiced is a new biweekly recipe column in which Supriya Raman, an LA-based vegan cook and blogger, uses her culinary expertise, cultural heritage, and cooking know-how to teach you how to make vegan food that is soulful, nourishing, and exceptionally tasty. In today’s column, she talks about the importance of knowing the difference between regional Indian cuisines. Her vegan Goan coconut masala rice bake comes from the west coast of India and is filled with sour, sweet, spicy, and savory flavors.
Today we’re headed to the west coast of India, Goa specifically, for coastal cuisine that is uniquely brilliant.
While Indian food is often homogenized into one thing, it in fact has vast diversity from state to state and city to city; not just in flavor but technique as well. What is commonly referred to as ‘Indian food’ like naan, samosa, tikka masalas, saag, etc. are all from one state, so it would be more appropriate to call them Punjabi food rather than Indian food. Indian food spans well beyond what most people recognize which is why it was so important to me to create this column through which I can share heritage and culture through food and give all of the Indian cuisines the stage that they truly deserve.
This vegan Goan coconut masala is filled with flavors sour, sweet, spicy, and savory; this incredibly fragrant and creamy bowl is a big hug. It has hints of mustard & tamarind along with coconut milk, ginger, and a perfect combination of aromatic toasted whole spices. Typically made with seafood, I’ve made it vegan by using a few of my favorite vegetables. You could add in any plant-based meat substitute here as well.
Let’s get on with the recipe!
Ingredients
For the Masala Paste:
- 8-10 dried Kashmiri red chillies
- 6 cloves garlic
- 1 tbsp finely minced ginger
- 1 tsp whole peppercorns
- 1 tbsp whole coriander seeds
- 2 tsp cumin seeds
- 2 tsp tamarind paste
- 1 tsp turmeric powder
- 1 cup freshly grated coconut
- 1 cup full-fat coconut milk
- ½ medium-sized red onion
- 1 cup chopped tomatoes
- 1 sprig or ~8-10 curry Leaves
To fry the masala:
- 2 tbsp coconut oil
- 1 tbsp mustard seeds
- 2 tsp salt
Putting together the bake:
- 2 cups cauliflower florets
- ½ cup edamame
- a handful of chopped cilantro
- 2 cups prepared Goan masala sauce
- 2 cups cooked basmati rice - mine has turmeric added
Instructions
- Preheat oven to 425ºF/220ºC
Making the masala paste:
- Add all the 'masala paste' ingredients to a blender. Keep half a cup of water handy. Grind them to a smooth paste and use a few tablespoons of water at a time if necessary. The puree should be thick. Set this aside.
- Heat a large kadai, wok, or a heavy-bottomed Dutch oven over medium heat. Add coconut oil. After a minute of pre-heating add mustard seeds. Once they start popping, pour in the masala paste mixture. Lower the heat to avoid too much splatter.
- Add in a few tablespoons of water along with salt. On low to medium heat, simmer the masala for 15-20 minutes till the color deepens and the spices release an immense aroma. Our masala sauce is done!
- This sauce at this point can be stored and used for up to a week! A fantastic base to meal prep and save.
Putting together the bake:
- To a deep baking pan, add cauliflower, edamame, cilantro, and a little sprinkle of salt. Pour a generous portion of the masala sauce over them, about two cups. You can adjust the "sauciness" of the dish per your preference. Bake for 15-20 minutes until veggies are tender and sizzling in the sauce.
- Remove the baking dish out of the oven, and evenly layer on top the cooked basmati rice. Top with a few thinly sliced onions. Put back into the oven and bake for another 8 minutes and it's done!
- To serve them as I did, top with a dollop of vegan yogurt, pickled chillies & onions, and fresh lemon wedges.
Notes
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Recipe, text, and photography by Supriya Raman.
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