Vegan Cauliflower Pea Curry - 1 Pot Gobi Matar
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
125 kcal
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Course
Main Course
Vegan Cauliflower Pea Curry - 1 Pot Gobi Matar
Description
Vegan Cauliflower Pea Curry (1 Pot Gobi Matar) begins by roasting cauliflower with cumin seeds and garlic to develop a light caramelization and deepen flavor. The sauce is prepared by blending coconut milk with tomato paste, ginger, dried onion flakes, and an array of spices including garam masala, cayenne, cumin, coriander, turmeric, and dried fenugreek leaves, balanced with salt and a touch of sugar or maple syrup.
The sauce is poured over the roasted cauliflower along with green peas, then baked until the cauliflower is tender and the flavors meld. The dish results in tender, slightly roasted cauliflower pieces in a creamy, mildly spiced sauce with subtle heat and a slight bitterness from fenugreek. Garnishes of cilantro and lemon juice brighten the curry.
This curry pairs well with rice, flatbread, or grains, making a wholesome vegan meal. Variations include adding other vegetables or greens, adjusting sauce quantity for volume, and substituting fenugreek with a mustard and maple syrup mix if unavailable. The recipe includes options for stovetop cooking, and leftovers store well refrigerated or frozen.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/4 tsp cumin seeds
- 3 cloves garlic finely chopped
- 1 cauliflower choped into florets, small head
Sauce:
- 1 cup coconut milk , preferably full fat canned
- 1 tsp all-purpose flour or rice flour, for gluten-free
- 1 inch ginger chopped
- 3 Tbsp tomato paste
- 1.5 tsp dried onion flakes powder, or 3/4 tsp onion granules
- 1/3 to 1/2 tsp cayenne pepper or red chili powder
- 1.5 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1.5 tsp fenugreek leaves dried, kasuri methi optional
- 3/4 teaspoon salt
- 1/2 tsp sugar or maple syrup
- 1/2 cup water divided
Other:
- 1/2 cup green peas or use 1 cup cooked chickpeas or other beans
- cilantro for garnish
- red pepper flakes
- lemon
Instructions
- Drizzle and spread or spray oil on a (9 by 9 inch or 10 by 7 or similar) baking dish. Add cumin and garlic, then cauliflower and sprinkle 1/4 tsp salt.
- Bake at 400 def F (205 C) for 12 mins.
- Meanwhile Blend the sauce ingredients and 1/4 cup water. Drizzle over the cauliflower. Use 1/4 cup water to rinse out the blender and add to the dish.
- Add the peas (or add a cup of cooked chickpeas instead). Add a chopped small tomato for texture if you like, and bake for 25 mins. Check the cauliflower if tender to preference.
- Continue to bake for another 5 to 10 mins if needed at 350 F (180 C). Garnish with cilantro and lemon juice. Serve with rice/grains or flatbread and a side salad. To Store: Refrigerate for upto 3 days, freeze for upto a month.
- Stovetop: Heat a skillet over medium heat. Add oil, cumin seeds and cook until cumin seeds are fragrant, then add garlic and cook for a minute. Add cauliflower and a pinch of salt, toss well and cook for 3 mins, stirring once in between.Meanwhile blend the sauce ingredients then add to the pan. Partially cover and cook for 13-14 mins or until cauliflower is tender. Add in the peas, taste and adjust salt and flavor. Take off heat. Cover and let sit for another 2 mins.
Notes
- For additional vegetables, increase sauce quantity and use a larger baking dish to avoid overcrowding; baking time may extend by 10-15 minutes.
- Fenugreek leaves provide a bittersweet flavor; substitute with 1/4 teaspoon ground mustard and 1 teaspoon maple syrup if needed.
- If a dairy-free milk is too thin, blend it with cashews until smooth to thicken the sauce.
- To make an oil-free version, bake cauliflower without oil for 10 minutes, then add blended sauce and continue baking.
- Leftovers store in the fridge for up to 3 days and freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 589mg | 25% |
| Potassium | 561mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 72.9mg | 81% |
| Calcium | 40mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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