Vegan gunpowder gobi

Vegan Gunpowder Gobi veganuary recipe

This vegan Gunpowder Gobi recipe has been kindly been provided to us by the team at Dabba Drop, a sustainable plant-based delivery service in London.

The vegan gunpowder gobi recipe is incredibly easy with minimal steps, making it a great option if you want to eat something different without the hassle of lots of prep and cooking.

At just 9% of the fair daily food emissions per serving, this is also a low carbon recipe, meaning it is great for the environment.

All these things made the recipe so good we included it as one of our featured Veganuary 2021 recipes!

Ingredients

Serves 4

  • 70g sesame seeds
  • 115g white urid dal
  • 50g chana dal
  • 8g jaggery powder
  • 6g dried red chillies (Kashmiri preferably)
  • 1g asafoetida (optional)
  • 1 tsp salt
  • 3 tsp vegetable oil
  • 1 tsp ground turmeric
  • 1 cauliflower cut into florets and salted for 20 minutes
  • Washed and picked coriander
  • 3 sprigs curry leaves
  • Handful of chopped Spring onions
  • Pomegranate (for garnish)

Instructions

First, make the gunpowder. Toss the urid and chana dal in the oil then toast in a preheated oven (180 degrees) until golden. Toast the sesame seeds separately, no need for oil. Cool, then blend with the jaggery, asafoetida, and salt to make a fine crumb. Add the whole sesame seeds to the mix.

For the cauliflower, toss in a mix of ground turmeric and vegetable oil then roast in the oven, along with the curry leaves until florets begin to turn golden (around 20 -30 minutes).

Remove from the oven and toss the cauliflower in 3 tbsps of gunpowder, salt, and chopped spring onion.

Garnish with washed, picked coriander and pomegranate seeds.

Have you tried this recipe?

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