This vegan friendly coconut based curry is a great quick and easy dinner- but the taste, and the use of the undervalued romanesco, give this Goan style curry a bit of pizzazz.
- 1 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- Small thumb of ginger, freshly grated
- 2 green chillies
- 1 tbsp chopped walnuts
- 1 red onion, finely diced
- 125g broccoli, cut into small florets
- 125g cauliflower, cut into small florets
- 125g romanesco, cut into small florets
- 3 fresh tomatoes, chopped
- 75g green beans
- 1 tsp turmeric
- 25ml water
- 200ml coconut milk
- Coriander leaves to garnish
- Ground almonds to garnish
To start, fire up your wood fired oven to its optimum temperature and allow to cool to around 280°C.
Next, heat the oil and once hot, add the mustard and coriander seeds and heat at the front of your oven until they begin to pop.
As soon as they start popping, add your onion, chilli, ginger and walnuts. Then, return to the front of the oven for a few minutes until the onion begins to soften.
Add the romanesco, broccoli and cauliflower, mix well, and cover with a lid. Return to the oven for 4 minutes.
Next, add all the remaining ingredients except your coconut milk, place the lid back on, and return to your wood fired oven for around 6minutes- or until the cauliflower, broccoli and romanesco are beginning to soften (but not soft).
Remove the lid, add your coconut milk and return to the oven uncovered for a further 5 minutes, or until you are happy with the consistency of the sauce.
Serve immediately with chopped coriander, and a sprinkling of ground almonds.
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