From Jamie’s Ministry of Food
1 medium fresh onion
2-3 green chillies (to your taste)
a thumb sized piece of fresh root ginger
a small bunch of fresh coriander
1/2 a cauliflower
knob of butter
1 tbsp black mustard seeds
1 tsp ground turmeric
1 level tsp ground cumin
2 tbsp desiccated coconut
sea salt and freshly ground black pepper
Preheat the oven to 220 c, 425 f, gas 7
1. Peel, halve and finely chop the onion. Finely slice your chillies. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks.
2. Discard the outer leaves of the cauliflower, break into florets and cut the thick middle stem into cubes. Peel the potatoes and cut them into 2cm cubes.
3. Put a large ovenproof pan on a medium to high heat and add a couple of lugs of oil and the butter.
4. Add the onion, chillies, ginger, coriander stalks, mustard seeds, turmeric and cumin and cook for 7 to 10 minutes until softened and golden.
5. Stir in the cauliflower, potatoes and coconut. Season with salt and pepper and add 400ml of water.
6. Bring to a boil, then turn down the heat and simmer with the lid on until the veg are cooked and soft.
7. Check the curry regularly to make sure it’s not drying out, and extra water if necessary.
8. Give it another stir, then put the pan into the preheated oven for another 20 minutes.
SERVE with fluffy rice, sprinkled with coriander leaves and with some lemon wedges to serve.
Had a lunch party with colleague and gf, and M. M cooked a huge pot of pork vindaloo and indian roasted vinegar chicken. My contribution was a aloo gobi as a vegetable dish to complement the meats. Turned out quite successful I must say, I can’t really remember what aloo gobi tasted like because I haven’t had indian for ages, but I think it was pretty close enough.
With M around, I eat a lot more spicy food as that’s the kind of stuff she cooks, and so I have quite a lot of indian spices around. Guess this means I will be cooking more of such stuff over the weeks!