Gobi Manchurian

AuthorJen Booker
Rating

Yields1 Serving

 1 Tin chickpeas (drained)
 5 Cloves garlic (chopped)
 1 Piece ginger (chopped)
 2 Red peppers (chopped)
 2 tbsp Peanut butter
 1 Stick lemongrass (Finely chopped)
 4 Spring onions (chopped)
 1 Green chilli
 1 tbsp Tomato puree
 1 tbsp Miso
 1 tbsp Soy sauce
 1 tbsp Vinegar
 1 Large cauliflower (cut into pieces)
 Pinch of chilli flakes
For the cucumber
 0.50 Cucumber
 2 tsp Sesame oil
 1 tsp Light soy sauce
 1 Piece ginger
To serve
 Brown rice
 Coriander
 Lime wedges
 Crispy onions

1

Preheat the oven to 180 (160 fan)

2

Add a splash of oil to a baking tray with the garlic, ginger, peppers, lemongrass, spring onions and whole green chilli and cook for 15 minutes.

3

Tip into a blender with the tomato puree, peanut butter, miso, soy sauce, vinegar and 2 tablespoons of water. Blitz into a smooth sauce.

4

Increase oven to 220 (200 fan). Add the cauliflower to the baking tray. Drain and dry the chickpeas and add them to the cauliflower. Season and drizzle over some oil and the chilli flakes. Roast for 30 minutes (until the cauliflower is nice and tender).

5

Whack the cucumber a few times and slice thinly.
Add together with the sesame oil and light soy sauce. Grate the ginger and then squeeze in the ginger juice, discarding the ginger.

6

Poor the sauce onto a shallow dish and top with the cauliflower and chickpeas. Serve topped with some of the cucumber, coriander, crispy onions and some lime juice.

Ingredients

 1 Tin chickpeas (drained)
 5 Cloves garlic (chopped)
 1 Piece ginger (chopped)
 2 Red peppers (chopped)
 2 tbsp Peanut butter
 1 Stick lemongrass (Finely chopped)
 4 Spring onions (chopped)
 1 Green chilli
 1 tbsp Tomato puree
 1 tbsp Miso
 1 tbsp Soy sauce
 1 tbsp Vinegar
 1 Large cauliflower (cut into pieces)
 Pinch of chilli flakes
For the cucumber
 0.50 Cucumber
 2 tsp Sesame oil
 1 tsp Light soy sauce
 1 Piece ginger
To serve
 Brown rice
 Coriander
 Lime wedges
 Crispy onions

Directions

1

Preheat the oven to 180 (160 fan)

2

Add a splash of oil to a baking tray with the garlic, ginger, peppers, lemongrass, spring onions and whole green chilli and cook for 15 minutes.

3

Tip into a blender with the tomato puree, peanut butter, miso, soy sauce, vinegar and 2 tablespoons of water. Blitz into a smooth sauce.

4

Increase oven to 220 (200 fan). Add the cauliflower to the baking tray. Drain and dry the chickpeas and add them to the cauliflower. Season and drizzle over some oil and the chilli flakes. Roast for 30 minutes (until the cauliflower is nice and tender).

5

Whack the cucumber a few times and slice thinly.
Add together with the sesame oil and light soy sauce. Grate the ginger and then squeeze in the ginger juice, discarding the ginger.

6

Poor the sauce onto a shallow dish and top with the cauliflower and chickpeas. Serve topped with some of the cucumber, coriander, crispy onions and some lime juice.

Gobi Manchurian

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