How to Cook Roasted Gobi (Cauliflower) Curry
Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins
Ingredients needed to make Roasted Gobi (Cauliflower) Curry:
For the roasted cauliflower:
- ½ head romanesco cauliflower
- ½ head white cauliflower
- Salt and freshly ground black pepper to taste
- 3 tbsp olive oil
For the vegetable curry:
- 1 lb baby spinach leaves, rinsed
- 3 potatoes, peeled and diced
- 1 onion, finely chopped
- 8 oz tomatoes, chopped
- 1’’ fresh ginger, peeled and grated
- 2 green chilies
- 5 fresh curry leaves
- 2 fl oz water
- Juice of a lemon
- ½ tsp red chili powder
- ½ tsp fenugreek seeds
- 1 tsp black mustard seeds
- ½ tsp ground turmeric
- ½ tsp sugar
- Salt and freshly ground black pepper to taste
- 2 fl oz clarified butter or ghee
Cooking instructions for Roasted Gobi (Cauliflower) Curry:
- Warm up your oven to 350 degrees F.
- Cur the cauliflowers into small florets and throw them into a baking dish.
- Smother them with a lashing of olive oil and sprinkle a dash of salt and generous amount of black pepper to taste.
- Toss them together to coat well and roast in the oven for about 20-22 minutes or until they are cooked through and turn golden brown.
- Keep warm in the oven, reset to lowest temperature.
- To make the curry, pour ghee into a large saucepan and melt it over moderate heat.
- Throw in the onions and sauté for a couple of minutes, stirring often, until they soften and turn lucid.
- Stir in the ginger and curry leaves, followed immediately by mustard and fenugreek seeds, ground turmeric, chili powder and plop in whole green chilies.
- Give it a nice stir to mix thoroughly and cook for a couple of minutes, stirring regularly, until the spices starts spluttering and gives out a pleasant piquant aroma.
- Dump the potatoes into it and stir again to mix well.
- Stir in the spinach leaves and tomatoes, along with a splash of water and sugar.
- Simmer the mixture over medium heat, for about 20 minutes while stirring at times.
- Drop the roasted florets into the simmering mixture and sprinkle a dash of salt and black pepper to season.
- Add a splash of lemon juice and stir them all together before cooking for the last minute.
- Pour it into a serving bowl and do away with the green chilies.
- Serve hot alongside steamed long-grained white rice.
Image credit: Wikimedia Commons
