Curry2Goa offers a time saving and a healthy cost alternative to eating out. Come visit and sample our Curry2Goa booth at IU Saxony Fishers Market Saturday mornings 9-12 all summer until Sept 7. My husband and I created Curry2Goa inspired by his Goan roots in coastal city of Goa, India. Infused with over 500 years of Portuguese flavors, our “gravy marinades” are a healthy alternative to taking the family out to eat. All of our Goan gravies are made with a blend of Indian healthy spice masala including turmeric and fresh ginger. Our signature gravies bring the tropical flavors of Goa with vegetarian coconut “Xacuti” marinade, Cilantro “Cafreal” marinade, and South Indian Traditional marinade. Simply pop off the lid of the concentrated gravy of your choice and add it to whatever vegetarian, proteins, and non-vegetarian ingredients you have at home such as chicken, potatoes, chickpeas, shrimp, and much more. Curry2Goa marinades can be stored frozen over 3 months and can be used for multiple uses such as a marinade, dipping sauce, stews, soups, and of course, curries. Serve with Naan or other flat breads or any rice or grain of your choice. Become your own Goan chef with our healthy and affordable gravies for $10. Stop by our Curry2Goa booth and get samples of your next tropical destination, Goa.
Our Favorite Ingredients
These are the ingredients we recommend adding to our gravy marinades for a delicious meal, all served over rice or naan flat bread.
Recipes shared with us
I put a bag of dried lentils in a large pot with the coconut gravy and enough water for the beans to absorb. Brought the mixture to a boil, then reduced to low heat while the beans absorbed the flavors of the gravy, stirring frequently enough to keep from sticking to the pot. While it was cooking, I cut up 2-3 potatoes into bite sized portions and added them to the mixture. I also cut up one large eggplant into bite sized portions and added that to the mixture. Cooked until everything was soft, salted to taste, and served over rice.
I was in a hurry, so I put 3 lbs of boneless skinless chicken thighs into a pressure cooker with the South Indian Traditional gravy and about two cups of water. Cooked for 20 minutes. I served the chicken with rice - it was incredibly tender and very flavorful! Very yummy!
This was a dish I made when I was looking for something different. I used the cilantro marinade and cut all of my vegetables up into small bite size portions. I added potatoes, onions, carrots, green peas, and the marinade into a large pot and cooked until the potatoes and carrots were soft. I removed from heat, added whole milk, and salted the mixture to taste. This was a very creamy vegetarian delight!