Gobi Matar Masala

Salt-, oil- and sugar-free curry

- serves 4 -

 

- 1 small cauliflower

- 1 tin of chickpeas/garbanzo beans

- 1 cup/150g frozen peas

- 200g mushrooms

- 1 tin of coconut milk

- 1 carrot

- 1 courgette/zucchini

- 1 big red onion

- 1 tbsp date syrup

- ½ tsp turmeric powder

- ½ tsp dried coriander/cilantro

- 1 tbsp fresh coriander/cilantro

- ½ tsp ground black pepper

- ½ tsp cumin powder

- 1 tbsp fresh ginger

- 1-3 garlic gloves (optional)

- 1 red chilli pepper or ½ tsp ground chilli pepper(optional)

 

1. Cut the onion and cauliflower into pieces

 

2. Heat a big pot and saute the onion in 1 tablespoon of water

 

3. Place the cauliflower into the pot, add a bit more water and steam it for 2 minutes

 

4. Add the carrot and mushrooms and continue steaming for 5 minutes

 

5. Then, add the courgette and steam for further 2 minutes

 

6. Mix the fresh and dried coriander, black pepper, cumin and turmeric thoroughly in and allow to stand for a minute

 

7. Add the chilli pepper, ginger, chickpeas, peas and coconut milk, mix everything up and stir the date syrup in

 

8. Heat up and cook until preferred consistency is reached

 

9. Enjoy!

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