This is my own version of the Leon Aloo Gobi. Even though it’s got a lot of ingredients, it’s worth making as a stand alone veggie dish. It’s perfect for a vegan or vegetarian dinner party served with basmati rice or a paratha. It has all the righ flavours and textures. Sweet and savoury and very creamy. Everyone loves it, including die hard carnivores. It has been wheeled out for many a dinner party and vegetarian dinner à deux.
1 medium onion finely chopped
2 carrots thickly sliced
2 tablespoons olive or coconut oil
1 red chilli
2 thumb sized pieces of fresh ginger
5 cloves peeled garlic
1 heaped teaspoon madras curry powder
1 teaspoon turmeric
1 teaspoon black onion seeds
1/2 cup ground almonds
1/2 a cauliflower broken into florets
1 x 400ml tin coconut milk
1 cup frozen peas (thawed)
Juice of half a lemon
A handful of sultanas
Finely chopped parsley or coriander
A handful of desiccated coconut (and some optional coconut chips to sprinkle on top)
Put the oil, carrot and onion into a large saucepan and gently cook for 15 minutes with the lid on, stirring occasionally.
Blend the chilli, ginger and garlic in a blender till you have a paste. Add to the saucepan along with the other spices and onion seeds. Stir well.
Next, add one cup of water, the sultanas and the almonds.
Simmer with the lid off for 10 minutes.
Add the cauliflower florets and coconut milk and cook gently for another 10-15 minutes with no lid.
Once the cauliflower is cooked, take off the heat and stir in the peas and lemon juice and add salt to taste.
Serve with the desiccated coconut and parsley sprinkled on.
Lastly..I have changed this recipe a bit to suit my tastes, the original recipe has got sweet potatoes in, which you can add if you like them.