Eco Lesbo Vego

Friday Feast: Rajmah Gobi Curry

This is a dish I made a few weeks ago with whatever I happened to have in the house. Clearly, I had a lot of cauliflower (gobi). It tastes good with basmati rice, but I also enjoyed this curry as a filling in a wrap.

When I made it, I let it simmer on the stove for about an hour while I was cooking something different for Mr Teeny-bop’s dinner and baking dessert. The long simmering time really made a difference – the curry would have been quite watery otherwise. If you want to make this with less cooking time, I’d reduce the coconut milk and chopped tomatoes – possibly using as little as half as much.

Chickpeas would also go well in this – in fact, that’s what I was originally going to use, but we didn’t have any! Kidney beans (rajmah) tasted great instead.

Rajmah Gobi Curry

Ingredients:

• 3/4 cauliflower
• 1/2 red capsicum
• 1/2 green capsicum
• 1/2 cup peas
• 400g can chopped tomatoes
• 400mL can coconut milk
• 400g can kidney beans
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1/2 tsp salt
• 1 tab lemon juice
• black pepper to taste
• 1 tab vegan margarine
• 2 tab curry powder
• oil

Method:

1. Heat oil in large pan over medium-high heat and fry onions until slightly brown.
2. Reduce heat to medium and add garlic, curry powder and tomatoes. Combine and simmer for 2 minutes.
3. Add cauliflower, beans, lemon juice, salt, pepper and half of the coconut milk. Simmer for 6 to 8 minutes.
4. Add capsicum, margarine and the other half of the coconut milk. Simmer for as long as you want – up to an hour – until the curry reaches a consistency you like. The chickpeas should be soft and the cauliflower tender.
5. At the end, add the peas for just long enough to cook through. (If you leave them in there too long, they’ll get mushy and gross.)
6. Serve with rice or flat bread. Yum!

October 28, 2011 at 9:19 pm Leave a comment