Goan-Style Coconut Gobi

Charmaine Lu -
  • 1 tbsp oil
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 2 tsp grated ginger
  • 2 chopped green chillies
  • ½ tbsp chopped almonds
  • 1 chopped onion
  • 200g cauliflower florets
  • 200g broccoli florets
  • 2 chopped tomatoes
  • Handful of trimmed green beans
  • ½ tsp turmeric
  • 200ml coconut milk
  • 1 tsp salt
  • 1 tbsp water
  • Chopped coriander, to garnish
  • Heat the oil in a pan and add the coriander and mustard seeds. Once they start popping, reduce the heat and stir in the ginger, onion, almonds and chillies and cook for 2 mins. Add the cauliflower and broccoli to the mix, stir well and cook for 5 mins.
  • Add the beans, tomatoes, salt, water and turmeric to the pan. Stir well and cook, covered, for 5 mins. Once the cauliflower is tender, stir in the coconut milk and simmer for 5 mins to thicken the sauce. Garnish with chopped coriander and serve with chapatis.
40 mins
4 serving