Enough for 4 suppers, or 6 side dishes. Leftovers will keep in the fridge for several days, but not in the freezer.
You will need:
1 large red onion Thumb-sized piece of fresh ginger Splash of coconut or peanut oil 2 teaspoons ground turmeric 1 tablespoon ground cumin seeds or powder 1 tablespoon black mustard seeds 1 green chilli, deseeded 6 baby potatoes ½ a cauliflower head 1 x 400g (14oz) tin butter beans, drained 500ml (18fl oz) chicken, fish or veggie stock ¼ cup goji berries Sea salt and freshly ground black pepper Good handful of fresh coriander Peel, then finely chop, the onion and the ginger. Heat a heavy casserole pot on the lowest setting with a few tablespoons of the coconut or peanut oil, whichever you are using, and add the chopped onion, the ginger, the turmeric, the cumin seeds or powder, whichever you are using, and the mustard seeds. Allow to soften. Finely chop the green chilli and add to the onion mixture. Sweat everything for 10 minutes. Your nostrils will love this.
Cut the baby potatoes into generous mouthfuls. Prepare the cauliflower by discarding the outer leaves and breaking it into Lego-sized florets. You can cut the centre stalk into rough cubes; this will add wonderful texture to your aloo. Toss the potatoes, cauliflower and the butter beans with the sauteed onion, coating everything with the turmeric’s golden glow. Pour over the chicken, fish or vegetable stock, whichever you’re using. Add the goji berries at this point. Bring to the boil, cover with a lid, and let everything gurgle for 20-25 minutes until the veggies are soft, but not soggy. They will joyously soak up most of the stock while simmering away. Taste the curry, and season with some sea salt and a few turns of the black pepper mill.
Serve with the fresh coriander stirred through.
Other aloo gobi variations include: a tablespoon of garam masala powder; some cooked prawns; a few peanuts; a tablespoon of desiccated coconut; a couple of cloves of raw, minced garlic stirred through at the end; or a squeeze of lemon just before serving. Let your taste buds vote.