Gobi Good Curry
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- Serves: 6
- Preparation: 15
- Cooking: 40
- Ready: 55
A hearty cauliflower curry from Leon Restaurants served with a splash of lemon juice, some chopped coriander and a sprinkling of dried coconut.
- 1 medium onion, halved and thickly sliced
- 1 carrot, thickly sliced
- 2 tablespoons sunflower or peanut oil
- 1 red chilli (go for a bird’s-eye if you like it hot, some do)
- 2 thumb-sized pieces of root ginger, washed but not peeled
- 5 cloves garlic, peeled
- 1 large teaspoon Madras curry powder
- 1 teaspoon turmeric
- 1 teaspoon black onion seeds
- 1 medium sweet potato, washed and cut into 2.5 cm dice
- 4 heaped tablespoons ground almonds
- a good handful of sultanas
- ½ small cauliflower, broken into florets
- 1 tin (400 ml) coconut milk
- 150 g frozen peas
- juice of ½ a lemon
- a really big handful of coriander, roughly chopped
- 2 heaped tablespoons desiccated coconut, to serve
In a big and well-loved saucepan, cook the onion and carrot over a medium to low heat in the oil for 15-20 minutes with the lid on, stirring occasionally. Season with salt.
Blitz the chilli, ginger and garlic to a paste in a food processor. Stir the paste into the onions once they have begun to soften, along with the spices (including the onion seeds).
After another 5 minutes, season with salt, add the sweet potato chunks and the almonds and mix well well so that everything is well coated.
Turn the heat up a bit and stir in 500 ml of water and the sultanas.
Bring it up to a simmer and leave it to bubble away gently for about 10-15 minutes with the lid off, stirring occasionally.
Add the cauliflower florets and the coconut milk and simmer for a further 10-15 minutes covered.
Check that the sweet potato and cauliflower are both cooked, then turn the heat off and stir in the peas.
It’ll need more salt, plus the lemon juice and chopped coriander to finish it off right. We serve it with a sprinkling of dried coconut on top.
Recipe courtesy of Leon Restaurants
“At Leon we give the veggies who eat with us quite a lot of TLC, and this curry took a long time to get it spot on before it went on the menu: it’s all about the balance of spices, sweetness and making sure you time the veg right so it doesn’t all fall apart. The Gobi refers to the cauliflower in it, and like the Rogan Josh, it’s the addition of ground almonds that provides the wonderful consistency. Our grandmothers were wedded to arrowroot to thicken their sauces, and our mums to flour (or Bisto), but ours is the generation to welcome the almond – so much better than any other thickener, both for health and flavour.”