Page 30 - ALG Issue 2 2019

cooking
with Erin
Erin is a chef and teacher based in Stroud. Each issue, she will be sharing with us a few of her delicious recipes for using allotment produce. www.naturalcookeryschool.com
Photographs: ©Michael Ruggier
An important part of cooking a curry is letting your onions cook down slowly, without burning, so don’t rush this step
30 Allotment and Leisure Gardener
Gobi - cauliflower curry
GLUTEN FREE AND VEGAN
Cauliflower is a very underrated vegetable - this curry lets it shine. Cauliflower doesn’t have a strong taste, allowing it to absorb the flavours of the sauce and when cooked correctly has a great texture. An important part of cooking a curry is letting your onions cook down slowly, without burning, so don’t rush this step.
Serves 4 as a side, 2 as a main
2.5cm (1 inch) fresh ginger, peeled 2-3 garlic cloves, peeled
2 tbsp ghee or coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp asafoetida
1 onion, sliced
2 medium tomatoes, chopped 1⁄2 tsp ground turmeric
1 tsp ground coriander
1⁄4 tsp chilli powder, more to taste
1 medium cauliflower head, broken into small florets
salt to taste
100ml water
1⁄2 tsp garam masala
fresh coriander, finely chopped
Make a paste with the ginger and garlic in a food processor, a mortar and pestle or chop/grate finely by hand. Heat the ghee in a pan and add the cumin seeds, mustard
seeds and asafoetida. When the cumin seeds begin to splutter, add the sliced onion with a pinch of salt and cook until the onion begins
to turn golden, adding a splash of water if the onion starts to stick. Add the ginger/garlic mixture, tomatoes, turmeric, ground coriander, chilli powder, salt, and cook for 5-8 minutes or until the tomatoes start to break down. Add the small cauliflower florets and cook for a minute or two, until the vegetables look well coated and shiny. Add the water, bring to
the boil and simmer for 10-15 minutes, until the cauliflower is cooked. If you like thin gravy, add more water. Remove from the heat,
add the garam masala
and coriander leaves, mix gently and cover. Leave to sit for a couple of minutes. Taste and adjust the seasonings.