Sunday Independent (Ireland) - Life - - RECIPES -­san­

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.

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