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Red Goan Curry with Sautés

Warm and spicy curry featuring Ensemble Sautés simmered in a masala sauce with potatoes and onions.

Photo of plate with Red Goan Curry with a fork.

Cooking Instructions:

  1. Place all ingredients for masala paste into a blender; blend on high until the paste is very smooth (if the paste seems a little thick or chunky, blend with a little more water)
  2. Heat up a shallow, wide pot over medium-high flame, add oil and allow it to come up to temperature
  3. Add cumin and mustard seeds, making sure to stir constantly so that they do not burn; after 20 seconds, add in the chopped onions
  4. Turn flame down to medium and cook the onions until they become translucent
  5. Add in chopped tomatoes, serrano and curry leaves; sauté while stirring often until the tomatoes start to break down into a pulp and leech out their liquid
  6. Fold in drained Ensemble Sautés, allowing the tomato gravy to coat the pieces
  7. Add in potatoes and vegetable stock; bring back up to a simmer and cover pot until the potatoes are slightly tender
  8. Stir in masala paste; season with salt and sugar
  9. Allow curry to simmer uncovered for 6-7 minutes to allow flavors to meld and the sauce to thicken; taste and season with salt, if needed
  10. Take off heat and fold in chopped cilantro; serve with steamed jasmine rice or fresh roti


Goan Red Curry
  • ¼ cup neutral oil or coconut oil
  • 2 Tbsp cumin seeds
  • 2 Tbsp yellow mustard seeds
  • 3 cups onions, chopped
  • 2 cups tomatoes, chopped
  • 1 serrano, chopped
  • 6 sprigs fresh curry leaves
  • 4 lbs Ensemble Sautés
  • 2 lbs potatoes, peeled + large dice
  • 3 cups vegetable stock
  • 1 cup masala paste
  • 3 Tbsp salt
  • 1 Tbsp sugar
  • 1 cup cilantro, chopped
Masala Paste
  • 2  Tbsp cumin seeds
  • 4  ea cardamom pods
  • 4  Tbsp chili powder
  • 1  Tbsp  turmeric powder
  • 1  tsp cinnamon
  • 4  Tbsp fresh ginger, chopped
  • 8  ea garlic cloves
  • 2  Tbsp salt
  • ¼ cup apple cider vinegar
  • ½ cup  water
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