Goa’s cuisine is a vibrant reflection of its history, shaped by Portuguese influence and the spice-rich traditions of India’s west coast. Among its most iconic flavors is cafreal, a dish traditionally made with chicken, marinated in a vivid green paste of coriander seeds, chilies, garlic, and warm spices. It is bold, aromatic, and unmistakably Goan.
My version gives cafreal a vegetarian twist with butternut squash, a vegetable that absorbs spices beautifully while adding a natural sweetness to balance the heat of the masala. The result is a dish that stays true to the spirit of cafreal yet feels lighter and seasonal. Served with rice or Goan pav, it makes for a meal that is both comforting and adventurous.
When I first tested this version in my own kitchen, I was struck by how naturally the squash fit into the recipe. Its gentle sweetness softens the heat of the green masala, making each bite bold but balanced. Cooking it this way feels like a small tribute to Goa’s knack for blending intensity with creativity, showing how traditional flavors can welcome new twists without losing their essence.
Why you’ll love this
- Classic Goan cafreal flavors with a vegetarian twist
- Sweetness of butternut squash balances spicy green masala
- A bold, aromatic curry that pairs well with rice or bread
- Naturally gluten-free and easily adaptable to vegan diets
Goan Butternut Squash Cafreal (Spiced Vegan Curry)
Ingredients
- 1 large butternut squash about 1.5 kg
- 1 large brown onion finely sliced
- 2 tablespoons vegetable oil
- 4 cm fresh ginger peeled
- 4 garlic cloves peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- Juice of ½ lemon
- 1 green chili or to taste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 × 400 ml can coconut milk
- Small bunch fresh coriander leaves
Instructions
Method
Roast the Squash:
- Preheat the oven to 180°C (350°F).
- Line 2 large baking trays with foil.
- Halve the squash, scoop out the seeds, and peel.
- Cut the flesh into 1 cm-thick half-moons.
- Place on the trays, drizzle with 2 tablespoons oil, and toss to coat.
- Roast for 35–45 minutes, turning halfway, until tender and starting to caramelize.
Fry the Onion Garnish:
- While the squash roasts, heat a little oil in a frying pan over medium heat.
- Add the sliced onion.
- Cook for 15–20 minutes, stirring occasionally, until deep golden and crisp.
- Transfer to a plate and set aside.
Make the Cafreal Sauce:
- In a blender, combine:
- Fresh coriander
- Ginger
- Garlic
- Ground cumin, coriander, and cinnamon
- Green chili
- Lemon juice
- Salt and black pepper
- Half of the coconut milk
- Blend to a smooth paste.
Cook the Sauce:
- Pour the sauce into a large, deep saucepan over medium heat.
- Add the remaining coconut milk.
- Cook for 5 minutes, stirring frequently.
Combine:
- Add the roasted squash pieces to the sauce.
- Stir gently to coat.
- Simmer another 5 minutes to warm through.
Serve:
- Transfer to a serving dish.
- Scatter over the fried onions.
- Serve hot with rice or flatbreads.
Notes
- Replace butternut squash with pumpkin or sweet potato
- Use cashew paste instead of coconut milk for creaminess
- Adjust green chilies to balance heat with squash’s sweetness
- Roast spices before grinding for deeper flavor
- Cut squash evenly so it cooks uniformly
- Do not overcook, squash should stay firm yet soft
- Cafreal paste can be prepared and refrigerated for 3 days
- Curry keeps for 2 days in the fridge, reheat gently
- Avoid freezing as squash may soften too much
- Pair with steamed rice or Goan pav
- Add a side of vegetable salad for freshness
- Serve with a light dal for a fuller meal
- Spicier: Add extra chilies or a spoon of Goan red chili paste
- Tangier: Increase lemon juice for a sharper bite
- Serve over couscous or quinoa for a global touch
Nutrition
FAQs
What does cafreal mean?
Cafreal refers to a Goan dish influenced by Portuguese-African cuisine, marked by its green spice paste.
Is cafreal always made with chicken?
Traditionally yes, but vegetarian versions like this one are becoming popular.
Can I skip coconut milk?
Yes, it is optional. Without it, the dish is spicier and lighter.
How spicy is this dish?
It depends on the chilies used. You can reduce heat by removing seeds or using milder chilies.
Goan butternut squash cafreal shows how a classic recipe can be reimagined without losing its soul. The fiery green masala and sweet squash create a balance that is bold, memorable, and deeply rooted in Goan flavors. It is one of those recipes you will find yourself making again and again.
If you try this Goan Butternut Squash Cafreal, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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