This is my favourite gluten-free meal/curry of all time!
*Leon Gobi (serves 6 people)
1 medium onion, halved and thickly sliced
1 carrot, thickly sliced
2 tbsp sunflower or peanut oil
1 red chilli (birds-eye if you like it hot!)
2 thumb-sized pieces of root ginger, washed but not peeled
5 cloves of garlic, peeled
1 large tsp Madras curry powder
1 tsp turmeric
1 tsp black onion seeds
1 medium sweet potato, washed and cut into 2.5cm dice
4/5 heaped tbsp ground almonds
A good handful of sultanas
1 cauliflower, broken into florets and washed
1x 400ml tin of coconut milk
150g frozen peas
Juice of 1/2 a lemon
A really big handful of coriander, roughly chopped
Salt
2 heaped tbsp of desiccated coconut to serve (optional)
- In a large saucepan, cook the onion and carrot over a medium to low heat in the oil for 15-20 minutes with the lid on, stirring occasionally.
- Whilst the onion and carrot are cooking - blitz the chilli, ginger and garlic to a paste in a food processor or pestle and mortar. Stir the paste into the onions once they have begun to soften, along with the spices (Madras curry powder, turmeric and black onion seeds). After another 5 minutes, season with salt, add the sweet potato chunks and the almonds and mix well so everything is coated.
- Turn the heat up a bit and stir in 500ml of water and the sultanas. Bring to a simmer and leave to bubble gently for 10-15 minutes with the lid off, stirring occasionally.
- Add the cauliflower florets and the coconut milk and simmer for a further 10-15 minutes, covered. (If you're eating it with rice - now's the time to put it on!) Check that the sweet potato and cauliflower are both cooked, turn the heat off and stir in the peas.
- It will need more salt, plus the lemon juice and chopped coriander/desiccated coconut to sprinkle on top.
*This recipe is from the fabulous Leon restaurant's book, which I cannot recommend enough to everyone I know.
Enjoy!
