Quick Baked Gobi Matar
This meal is really quick and really tasty! You need a baking dish and a blender.
The original recipe contains quite a bit of coconut milk, which I find overpowering.. so this is my adaptation.
As always however you can click on the image to see the source recipe.
The original recipe contains quite a bit of coconut milk, which I find overpowering.. so this is my adaptation.
As always however you can click on the image to see the source recipe.
Ingredients
Sauce
- 1 tsp oil
- 1/4 tsp cumin seeds
- 3 cloves of garlic - chopped
- 1 small head of cauliflower - chopped into florets
- 1/2 cup green peas or use 1 cup cooked chickpeas or other beans
- coriander leaf
- tbsp lemon juice
- a tomato (optional)
Sauce
- 2 tsp creamed coconut
- 1 tsp flour
- 1 inch ginger - chopped
- 3 tbsp chopped tomatoes
- 1.5 tsp dried onion flakes or 3/4 tsp onion granules powder
- 1/3 to 1/2 tsp cayenne
- 1.5 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1.5 tsp dried fenugreek leaves (kasuri methi)
- 3/4 tsp salt
- 1/2 tsp sugar or maple syrup
- 1/2 cup (118.29 ml) water divided
Instructions
*note - don't throw away your cauliflower greens, they are fab! I shred them and add along with the sauce and peas. Or also very nice roasted for the final 10 mins on a lower heat (150ish) in a tsp of olive oil and a pinch of sea salt until crispy, and serve on top of the curry.
Stovetop:
Heat a saucepan over medium heat. Add oil, cumin seeds and cook until cumin seeds are fragrant, then add garlic and cook for a minute. Add cauliflower and a pinch of salt, toss well and cook for 3 mins, stirring once in between. Meanwhile blend the sauce ingredients then add to the pan. Partially cover and cook for 13-14 mins or until cauliflower is tender. Add in the peas, taste and adjust salt and flavour. Take off heat. Cover and let sit for another 2 mins.
- Put oil into a baking dish, Add cumin and garlic, then mix in the cauliflower and a pinch of salt.
- Roast at 200C for 12 mins.
- Meanwhile blend the sauce ingredients and 1/4 cup water. Drizzle over the cauliflower. Use another 1/4 cup water to rinse out the blender and add to the dish.
- Add the peas (or another vegetable of your choice - red pepper is good). Add a chopped small tomato for texture, and bake for around 30 mins.
- Garnish with coriander and lemon juice.
*note - don't throw away your cauliflower greens, they are fab! I shred them and add along with the sauce and peas. Or also very nice roasted for the final 10 mins on a lower heat (150ish) in a tsp of olive oil and a pinch of sea salt until crispy, and serve on top of the curry.
Stovetop:
Heat a saucepan over medium heat. Add oil, cumin seeds and cook until cumin seeds are fragrant, then add garlic and cook for a minute. Add cauliflower and a pinch of salt, toss well and cook for 3 mins, stirring once in between. Meanwhile blend the sauce ingredients then add to the pan. Partially cover and cook for 13-14 mins or until cauliflower is tender. Add in the peas, taste and adjust salt and flavour. Take off heat. Cover and let sit for another 2 mins.