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Vegan Cauliflower Pea Curry - 1 Pot Gobi Matar
5 from 141 votes

Vegan Cauliflower Pea Curry - 1 Pot Gobi Matar

This Vegan Cauliflower Pea Curry, also called Gobi Matar, is a one-pot baked dish featuring cauliflower florets roasted with cumin and garlic, then simmered in a spiced coconut milk sauce with green peas. The curry blends mild heat and aromatic spices with creamy coconut milk, offering a comforting, plant-based meal option.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 125 kcal
Course: Main Course
Cuisine: Indian, Vegan

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
  • red pepper flakes
  • lemon
  • cilantro for garnish

Instructions

    Cup of Yum
  1. 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.
  2. Bake at 400 def F (205 C) for 12 mins.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 125

% 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.