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
- 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
- Heat oil in large pan over medium-high heat and fry onions until slightly brown.
- Reduce heat to medium and add garlic, curry powder and tomatoes. Combine and simmer for 2 minutes.
- Add cauliflower, beans, lemon juice, salt, pepper and half of the coconut milk. Simmer for 6 to 8 minutes.
- 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.
- 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.)
- Serve with rice or flat bread. Yum!