This is a good dish to use up all kinds of vegetables. It needs to contain cauliflower (gobi), but otherwise the vegetables are up to you. It is not a very authentic curry, but nicely flavoured and doable on weekdays.
Gobi Curry(serves 2)
Inspired by “Leon – Ingredients & Recipes”
1 tbsp oil (coconut, rapeseed, rice bran, peanut, sunflower, ghee)
1 onion, sliced
1 red chili (or 1 tsp sambal oelek)
1 thumb-sized piece ginger, peeled
5 cloves garlic, peeled
1/2 tsp nigella seeds
1/2 tsp brown mustard seeds
1 tsp curry powder
1/2 tsp garam masala
pinch of coriander powder
pinch of cumin powder
1 small cauliflower, into florets
1 large carrot, in chunks
2 handfuls (frozen) peas
1 small can coconut milk (~200 ml)
1/2 tsp tamarind paste (you can use lemon juice instead)
To serve: cooked rice, chopped coriander (optional), toasted dessicated coconut (optional)
Heat the oil, add the onion and a pinch of salt. Cook on medium heat until translucent.
Meanwhile, put chili, ginger and garlic in a blender and blend into a paste. Add this paste to the translucent onions and sauté until the raw smell has disappeared. Add nigella seeds, mustard seeds, curry powder, garam masala, coriander powder and cumin powder. Fry for about a minute, or until fragrant.
Add a splash of water and mix well, scraping all the bits from the bottom of the pan.
Add the cauliflower and cover with a lid. About halfway done, add the carrot. When both the cauliflower and the carrot are almost cooked, take off the lid, pour in the coconut milk and add the peas. Cook until hot. Add the tamarind paste. Taste and season with salt and some extra tamarind paste if necessary.
This dish is vegan when you use a vegetable oil (not the ghee – which is made from butter) and, if you are using sambal instead of chili, use one that doesn’t contain shrimp paste.