Goan Coconut Gobi
This warm and flavorful vegetable curry is a delightful fusion of textures and tastes. A fragrant blend of spices, tender cauliflower and broccoli, and creamy coconut milk come together in this delicious dish. Ready to treat yourself to a comforting and satisfying meal that's packed with vibrant flavors? Let's get started!
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 tsp coriander seeds
- ¾ tsp mustard seeds
- 2 tsp fresh root ginger
- 2 green chillies, finely chopped
- ½ tbsp chopped almonds
- 1 small onion
- 200g/7oz cauliflower
- 200g/7oz broccoli
- 2 medium tomatoes, chopped
- handful of green beans
- ½ tsp turmeric
- 1 tsp salt
- 1 tbsp water
- 200ml/7fl oz coconut milk
- fresh chopped coriander
Instructions
- Heat the oil in a pan over a high heat. When hot add the mustard and coriander seeds.
- Once the seeds start to pop reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes.
- Next add the cauliflower and broccoli florets and stir to mix everything well, cover and cooked for five minutes.
- Then add the tomatoes, green beans, turmeric, salt and water. Stir and cover the pan, turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender.
- Finally add the coconut milk and bring to the boil, reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick.
- Serve garnished with fresh coriander and hot thick chappatis.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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