Goan coconut gobi (Veg)
Ingredients
1 tbsp vegetable oil
1 tsp coriander seeds
¾ tsp mustard seeds (black preferably but yellow is okay)
2 tsp fresh root ginger, minced
2 green chillies, finely chopped
½ tbsp chopped almonds (optional)
1 small onion, finely chopped
200g/7oz cauliflower, cut into florets
200g/7oz broccoli, cut into florets
2 medium tomatoes, chopped
handful of green beans
½ tsp turmeric powder
1 tsp salt
1 tbsp water
200ml/7fl oz coconut milk
fresh chopped coriander for garnish
Preparation method
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Heat the oil in a pan over a high heat. When hot add the mustard and coriander seeds.
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Once the seeds start to pop reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes.
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Next add the cauliflower and broccoli florets and stir to mix everything well, cover and cooked for five minutes.
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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.
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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.
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Serve garnished with fresh coriander and hot thick chappatis.
