RECIPES > VEGETABLES > Goan Coconut Gobi

    200g cauliflower, cut into florets  
    200g broccoli, cut into florets  
    1 small onion, finely chopped
Goan Coconut Gobi
    1/2 tbls chopped almonds (optional)
    2 medium tomatoes, chopped
    2 green chillies, finely chopped
    2 tsp fresh root ginger, minced
    1 tsp coriander seeds
    3/4 tsp black mustard seeds
    1/2 tsp turmeric
    200ml coconut milk
    1 tbls vegetable oil
    1 tsp salt
    1 tbls water  
freshly chopped coriander for garnish

Print this page


1. Heat the oil in a pan over a high heat.  When hot, add the mustard and
  coriander seeds.
2. Once the seeds start to pop, reduce the heat and add the ginger, chillies,
  almonds and onion.  Stir and cook for 2 minutes.
3. Next add the cauliflower and broccoli florets and stir to mix everything well,
  cover and cook for 5 minutes.
4. Then add the tomatoes, turmeric, salt and water.  Stir and cover the pan, turn
  the heat down to low and cook for 3-5 minutes until the cauliflower is just
5. Finally add the coconut milk and bring to the boil, reduce the heat to a rapid
  simmer and cook for 2-3 minutes until the sauce is nice and thick.
6. Serve, garnished with fresh coriander, with plain boiled rice.