Coconut Gobi
Coconut Gobi



  • 1 tbsp veg oil
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 2 tsp minced fresh ginger
  • 2 chopped green chillies
  • 1 small onion, chopped
  • 200g cauliflower, cut into florets
  • 200g broccoli, cut into florets
  • 2 tomatoes, chopped
  • Handful of fresh green beans
  • 1⁄2 tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp water
  • 200ml coconut milk
  • Fresh coriander to garnish
  • Heat up the oil in a large pan, and toss in the coriander and mustard seeds. Once they start to pop, add the ginger, chillies, and onion, then stir and cook for a couple of minutes. Chuck in the broccoli and cauliflower, mix well, and cover to cook for another 5 minutes.
  • Add the green beans, turmeric, salt, water, and tomatoes. Stir well, cover once more, and cook for another 5 minutes. Add the coconut milk and bring up to the boil, then reduce to a simmer for another 5 minutes, and allow to thicken. Serve with chapatis and a garnish of chopped coriander.
30 mins
4 serving
This recipe pairs perfectly with the Mirco Mariotti 'Sèt e Mèz' Petillant Naturel 2019 from Emilia-Romagna, Italy.

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