Meat Free Monday – Chana Gobi Masala  & Bombay Roast Potatoes

Meat Free Monday – Chana Gobi Masala & Bombay Roast Potatoes

Welcome to Meat Free Monday and a veritable spice fest. I’ve made no secret of the fact that I adore cooking curry from scratch and learning not just about the culinary uses of the treasure trove of spices but also their amazing restorative and medicinal qualities. I’m including two of my most favourite vegetable dishes today Chana Gobi, A chick pea and Cauliflower curry packed with flavour and super healthy and a bit of a twist on the delicious Bombay potato, an East meets West  roast potato, coated with a mixture of spices and coconut oil and roasted until they are crispy and golden, with a satisfying crunch then fluffy potato inside. I guess I should also mention the fact that I am relatively new to cooking with coconut oil, we usually cook with either peanut, rapeseed or olive, however, both of these dishes have been cooked using this multi faceted delight – It makes be feel less guilt-ridden about the crispy roast potatoes too. We would love to know about your experiences with coconut oil.

If you are not used to cooking with spices then don’t panic, all of them are readily available. You don’t have to buy all of them, just a few carefully chosen ones will enable you to create the most wonderful indian dishes. We would definitely recommend : coriander powder, cumin seeds or powder, black mustard seeds, ground turmeric, garam masala. Over the coming weeks we are going to be making our own curry powders and potions and posting the recipes all will be vegetarian and vegan friendly too. What are your favourite spice combinations? Here as I’ve said before are ours. Enjoy.


  • 2 tbsp coconut oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • A pinch of Nigella seeds
  • 2 inch piece of  ginger, finely chopped
  • 1 tbsp garam masala
  • A pinch of  ground coriander
  • A pinch of ground cumin
  • 1 tsp ground turmeric
  • 200g of chickpeas soaked overnight then boiled for 40 minutes
  • 1 lb of freshly chopped tomatoes
  • 1 tbsp of grated creamed coconut
  • 1 medium cauliflower, broken into florets
  • 120 ml of vegetable stock
  • A pinch of salt
  • 2 Freshly ground long black pepper corns
  • A large handful of chopped coriander
Read the whole recipe on Lover Of Creating Flavours