‘I can’t think of any way this would be improved by adding meat to it’, The Meat Eater said as he ate this gobi (cauliflower) masala. I’d been tasting it as it was cooking and knew I wasn’t going to get any comments about it being thin, as this dish is tasty, thick and substantial.
The original recipe came from Isa Does It by Isa Chandra Moskowitz. The main difference is that Isa’s recipe contains okra (therefore making it a bhindi masala), while I used cauliflower instead (therefore making it a gobi masala). The Meat Eater doesn’t like okra and while I don’t eat much cauliflower, I’m happy to have it in a curry. I’m definitely happy to have it a curry as wonderful as this one. If you like neither okra or cauliflower, you could use any other chunky vegetable, for example aubergine – which would make it a brinjal masala.
Vegan Gobi (Cauliflower) Masala Recipe
- 3 tbsp coconut oil
- 2 tsp cumin seeds
- ⅓ cup chickpea (gram) flour
- 1 onion, diced
- 1 tsp salt
- 3 cloves garlic, crushed
- 2 tbsp fresh ginger, grated
- 2 cans chopped tomatoes
- 2 tbsp mild curry powder
- 300ml vegetable stock
- 1 small cauliflower, broken into florets
- 1 can black-eyed beans, drained and rinsed
- Heat 1 tbsp of the coconut oil and toast the cumins seeds for 1 minute
- Add the remaining 2 tsbp coconut oil and sprinkle in the chickpea flour and stir consistently for 3 to 4 minutes
- Add the onion and salt and stir to coat the onion in the flour mixture and cook for 5 minutes, stirring occasionally
- Add the garlic and ginger and stir for 1 more minute
- Add the chopped tomatoes and curry powder and stir for a few minutes
- Add the stock, cauliflower and black-eyed beans and bring to the boil
- Simmer for about 30-45 minutes until the cauliflower is tender
Bread Machine Onion Bhaji Bread
I hadn’t planned for today’s blog to have an Indian theme to it but I wanted to share with you the bread machine onion bhaji bread I made the other day from The Complete Bread Machine Book by Sonia Allison (there are currently loads of copies on Amazon for 1p if you want to snap one up). Unfortunately, it doesn’t taste like onion bhajis but it’s tasty all the same, and was nice toasted and spread with Vitalite, and also as the bread for my chickpea ‘tuna’ salad sandwich (that I had today, so I’ll post a photo of it tomorrow).
The recipe below is almost exactly the same as in the book but I used those dried crispy onion things you find in the salad dressing bit of the supermarket. I had thought about drying onions myself in my dehydrator but on reading up about it, I decided against it as apparently it stinks the whole house out and all the articles I read said it can be dangerous to pets and advise having all the doors and windows open while you’re doing it, which may be okay if you’re living in Hawaii or something but it’s not okay in January in the UK.
- 400g strong white bread flour
- 50g gram (chickpea) flour
- 6 tbsp dried onions
- 275ml water
- 1 tbsp oil
- 2 tsp salt
- 2 tsp caster sugar
- 3 tsp garam masala
- 1 tsp powdered ginger
- ½ tsp ground cumin
- 1½ tsp fast-acting dried yeast
- Thoroughly mix together the two flours
- Pour the water into your bread machine bucket, the add the oil and half the mixed flours
- Sprinkle with the salt, sugar, garam masala, ginger, cumin and dried onions
- Cover with the remaining flour mixture and mound the yeast into the centre
- Fit the bucket into the bread machine and set to a medium size, basic loaf
- When ready, cool on a wire cooling rack
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