Here’s a quick recipe for you, lifted straight from Guardian website, and for once made with no alterations so definitely deserving of credit and a link, it’s an amazing cauliflower and sweet potato curry, “Leon Gobi”. I first saw it in the paper as an extract from Allegra McEvedy’s new book, “Leon, Ingredients and Recipes for the Good Life”.

Despite it’s fairly long list of ingredients, it’s really easy to make, and incredibly tasty. I saw the book in the shops yesterday and I have to say it looks pretty tasty too. I wanted to hug it (erm is that it bit strange?). It’s one of those big chunky books with unfinished paper, loads of beautiful retro illustrations and quirky pages with bits and pieces that you can take out. None of this really has anything to do with food and it being a cookbook I suppose you’d probably prefer to know whether or not the recipes are any good before you’d decide to go buy it. All I can say is that if this recipe is anything to go by then it definitely will be. I was too busy stroking the pages and drooling over the quirky design to actually read any of the other recipes it contained. Oops.

Leon Gobi (serves 6)

• 1 medium onion, halved and thickly sliced
• 1 carrot, thickly sliced
• 2 tbsp sunflower or peanut oil
• 1 red chilli
• 2 thumb-sized pieces of root ginger, washed but not peeled
• 5 cloves garlic, peeled
• 1 large tsp Madras curry powder
• 1 tsp turmeric
• 1 tsp black onion seeds
• 1 medium sweet potato, washed and cut into 2.5cm dice
• 4 heaped tbsp ground almonds
• A good handful of sultanas
• ½ a small cauliflower, broken into florets
• 1 x 400ml tin of coconut milk
• 150g frozen peas
• Juice of ½ a lemon
• A really big handful of coriander, roughly chopped
• Salt
• 2 heaped tbsp desiccated coconut, to serve

1. In a large saucepan, cook the onion and carrot over a medium to low heat in the oil for 15-20 minutes with the lid on, stirring occasionally. Season with salt.
2. Blitz the chilli, ginger and garlic to a paste in a food processor. Stir the paste into the onions once they have begun to soften, along with the spices (including the onion seeds). After another five minutes, season with salt, add the sweet potato chunks and the almonds and mix well so that everything is well coated.
3. Turn the heat up a bit and stir in 500ml of water and the sultanas. Bring to a simmer and leave it to bubble gently for 10-15 minutes with the lid off, stirring occasionally.
4. Add the cauliflower florets and the coconut milk and simmer for a further 10-15 minutes, covered. Check that the sweet potato and cauliflower are both cooked, turn the heat off and stir in the peas.
5. When you are ready to serve add a little salt, the lemon juice and the chopped coriander, stir and leave for a minute. Serve with rice, or naan (or both!) with a sprinkling of dried coconut on top.

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