Cauliflower Gobi

August 28, 2010

Another Leon fave, this is a delicious vegetarian curry that comes from the Leon cookbook by Allegra McEvedy.

bout 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. It’s the addition of ground almonds that provides the wonderful consistency.

Serves 6

1 medium onion, halved and thickly sliced
1 carrot, thickly sliced
2 tbsp 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 tsp Madras curry powder
1 tsp turmeric
1 tsp black onion seeds
1 medium sweet potato, washed and cut into 2.5cm dice
4 heaped tbsp ground almonds
A good handful of sultanas
½ a small cauliflower, broken into florets
1 x 400ml tin of coconut milk
150g frozen peas
Juice of ½ a lemon
A really big handful of coriander, roughly chopped
2 heaped tbsp desiccated coconut, to serve


In a large 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 five minutes, season with salt, add the sweet potato chunks and the almonds and mix well so that everything is well coated.

Turn the heat up a bit and stir in 500ml of water and the sultanas. Bring to a simmer and leave it to bubble gently for 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, turn the heat off and stir in the peas.

It will need more salt, plus the lemon juice and chopped coriander to finish it off right. Serve it with a sprinkling of dried coconut on top, accompanied by rice, yoghurt and mango chutney, up to you!


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