Vegan Cauliflower Pea Curry – 1 Pot Gobi Matar masala. This cauliflower peas curry gets baked in the oven. Creamy roasted flavors without standing around roasting the sauce. Vegan Glutenfree Nutfree Soyfree Recipe. Add some cooked chickpeas to make a meal. Jump to Recipe 
I like hands-off meals at times and this baked Cauliflower Curry is just that Once you have the sauce blended, mix it with veggies and put it to bake and forget it. The sauce bakes to a nice roasted creamyness and is great with a variety of veggies and beans.
Cauliflower is baked for a few mins with cumin seeds and garlic. You want to bake just enough time to cook the garlic to golden. Baking too long will burn the garlic. This time will also roast the cumin seeds taking away the raw flavor. The sauce is then blended with all the ingredients in a blender. Add to the baking dish, add peas or chickpeas and bake until the veggies are cooked to preference. Garnish and serve with flatbread or grains. Easy, Quick and Delicious!
Ingredients for the Vegan Cauliflower Pea Curry – Gobi Matar
- Cauliflower florets are roasted for a few mins with cumin seeds and chopped garlic.
- The sauce is made by blending the base ingredients coconut milk, tomato paste, and flour with flavor ingredients like ginger, onion flakes, garam masala, cumin, coriander, fenugreek leaves and salt.
- Peas are added along with the sauce for a pop of texture and color. You can also add cooked chickpeas.
- Variations: Add other veggies such as small cubed potato, zucchini, peppers, root veggies etc. Fold in greens like spinach at the end.
- Fenugreek leaves sub: Fenugreek leaves add a bitter sweet flavor to the sauce. To substitute, use 1/4 tsp ground mustard and 1 tsp maple syrup(omit the sugar).
- This recipe is allergen friendly and free of most allergens. Coconut milk can be subbed with an alternate non dairy milk. If the non dairy milk is too thin, blend it with 1/4 cup raw cashews until smooth and then use.
- Oilfree: Bake the cauliflower without the oil for 10 mins. Blend the sauce and add to the dish and continue.
Step Photos
Brush oil on a baking dish. Add cumin seeds and garlic. Spread cauliflower and sprinkle some salt. Bake for 12 mins. You want tobake just enough time to cook the garlic to golden. Baking too long will burn the garlic.
Blend the sauce ingredients until smooth. Add to the baking dish and mix. Add peas or chickpeas and mix and bake for 25 mins.
Garnish with cilantro and pepper flakes and serve with rice or flatbread. A side of cucumber salad works very well with the curry.
More Curries to try
- Butter Tofu GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Mushroom Matar Masala
- Bombay Potato and Peas
- Tofu in Spinach Curry – Palak Tofu
To Store: Store in the refrigerator for upto 3 days freeze upto a month.
Variations:
- Add cooked chickpeas or white beans to make it into a meal.
- Add other veggies such as small cubed potato, zucchini, peppers, root veggies instead of cauliflower or along with the cauliflower. Depending onthe quantity of the veggies, you may have to double the sauce.
Equipment needed:
- 9by 9 or 10 by 7 inch or larger baking dish
- Spatula
- Blender
- Knife and cutting board to chop
Vegan Cauliflower Pea Curry - 1 Pot Gobi Matar
Ingredients
- 1 tsp oil
- 1/4 tsp cumin seeds
- 3 cloves of garlic finely chopped
- 1 (265 g) small head of cauliflower choped into florets
Sauce:
- 1 cup (236.59 ml) coconut milk
- 1 tsp flour or rice flour for glutenfree
- 1 inch ginger chopped
- 3 Tbsp tomato paste
- 1.5 tsp dried onion flakes or 3/4 tsp onion granules powder
- 1/3 to 1/2 tsp cayenne/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 dried Fenugreek Leaves (kasuri methoptional
- 3/4 teaspoon salt
- 1/2 tsp sugar or maple syrup
- 1/2 cup (118.29 ml) water divided
Other:
- 1/2 cup green peas or use 1 cup cooked chickpeas or other beans
- cilantro, pepper flakes, lemon for garnish
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
Coconut milk sub: Use an alternate non dairy milk. If the non dairy milk is too thin, blend it with 1/4 cup cashews until smooth and then use. Oilfree: Bake the cauliflower without the oil for 10 mins. Blend the sauce and add to the dish and continue. Nutrition is for 1 serve
Nutrition
John C says
June 22, 2019 at 6:21 amRicha, I don’t see the peas in the ingredients list. Are you using 1 cup of fresh or frozen green peas?
Richa says
June 22, 2019 at 12:06 pmi use 1/2 cup frozen. Either will work
Martha says
June 22, 2019 at 10:32 amLooks delicious. I don’t see peas listed in ingredient list?
Richa says
June 22, 2019 at 12:05 pmoops, adding. !/2 cup peas.
Shannon Skinner says
June 22, 2019 at 12:58 pmThis looks amazing! Can’t wait to give this a go sometime next week!
Shannon | https://shannonmichelle1.blogspot.com
jacquie says
June 22, 2019 at 5:44 pmThis looks amazing. But i don’t have a blender so can i just mix it up well? I hope so …
Richa says
June 22, 2019 at 11:09 pmyes mince the ingredients like ginger and whisk the mixture really well and use
jacquie says
June 23, 2019 at 4:42 amthanks for the suggestion. I will certainly give it a try.
Jo bodkin says
June 23, 2019 at 2:42 pmMade this for dinner and it was delicious. Did not have Fenugreek leaves so ground up about 1 t of Fenugreek seeds. Toasted some Quinoa before I cooked it and it was a great side. Added chick peas, some cooked chopped potatoes which were leftover in the fridge and handful of peas because my Hub is a pea freak. Wonderful, different and spicy.
Thank you for all you do.
Jo
*****
Richa says
June 23, 2019 at 5:21 pmawesome
Bavika says
June 23, 2019 at 5:45 pmLooks super yum
Rebecca says
June 25, 2019 at 11:05 amMade this for dinner last night using Brussels sprouts, mushrooms, red onion and yellow pepper for the vegetables. It was delicious! Thank you for another fabulous recipe!
Richa says
June 25, 2019 at 11:20 amyay!
Annette says
June 29, 2019 at 2:17 amThank you for this delicious and easy to make recipe, Richa! I modified it slightly by adding courgette, yellow peppers and spinach. I also added chili flakes and coriander seeds with the curry paste. I served it on brown rice and topped it with sweet potato. This turned out great and everyone in my family loved this!
Anju says
June 29, 2019 at 9:16 pmMade this today with potatoes added too . It was super delicious, gone in few minutes. Thanks for another delicious recipe! The potatoes need to be sliced very thin , I had to cook bit more because I kept them not as thin.
Richa says
June 29, 2019 at 9:17 pmAweesome!, yes potatoes need to be smaller as they take longer to cook compared to cauliflower. also as volume increases, you will need 5 to 10 mins more in the oven.
Sal says
June 30, 2019 at 12:15 pmDelicious! Lots of flavor and a little kick. Mine wasnt nearly as saucy as yours =\ next time I’ll double the sauce for extra deliciousness! Thanks for sharing!
Richa says
June 30, 2019 at 3:18 pmawesome! Yes just double the sauce ingredient. Use a bit less than double for heat ingredients.
Maneesha says
July 16, 2019 at 6:30 pmDelicious recipe, Richa! I think it’s so cool that you can make Indian food in the oven! Quick and easy and healthy too!
Richa says
July 16, 2019 at 7:14 pmit roasts nicely in the oven with great flavor!
Tash Wilkinson says
July 24, 2019 at 9:36 pmI only made this for the 1st time last week and ive made it twice since then. So so good and so easy.i add a bit of extra of each spice (especially the fenugreek leaves)and double the sauce because i add potatoes and a yellow pepper. already stocked up on cauli to make more. Thanks so much
Richa says
July 24, 2019 at 10:43 pmawesome!
Sarah says
August 4, 2019 at 2:28 pmabsolutely delicious and so satisfying! I doubled the sauce and used a larger baking dish, doubled the amount of chickpeas and also added shredded zucchini and yam. Pretty much whatever I had to use up in the fridge. I love how easy this is to make and the sauce is soo good. Definitely going to make this again! Thank you!
Richa says
August 4, 2019 at 10:38 pmawesome!!
Megs says
August 21, 2019 at 3:45 amCan’t wait to try this, can I add beans to the sauce? My lo just wouldn’t have it otherwise.
Richa says
August 21, 2019 at 10:47 amYes, see the recipe notes for adding cooked chickpeas or beans. You can add them instead of peas. you might need to add more of the spices or double the saucce depending on the amount
Eric says
August 24, 2019 at 9:32 pmSuper easy and absolutely delicious! I ended up using Cauliflower, Broccoli, Zucchini and Chickpeas. Highly recommend the Fenugreek leaves – I feel that ties in the authenticity. This recipe is a keeper. Thank you!
Richa says
August 24, 2019 at 10:37 pmyes indeed, fenugreek leaves add amazing flavor
Braden says
August 28, 2019 at 2:22 pmI don’t think I’ve seen a baked curry before, but it looks excellent! I can’t wait to try it this weekend. Thanks for the recipe Richa! Beautiful photography as always!
Kelli says
September 8, 2019 at 8:28 amDelicious! So much flavour and easy, too. Another winner! The Tikka Masala and Butter Tofu recipes are on regular rotation in my house, I will be adding this one as well.
Richa says
September 8, 2019 at 2:30 pmthanks!
Sylvie says
September 18, 2019 at 6:21 pmMy husband and I loved the recipe and will make again for sure. I added peas and tomatoes and it was beautiful. Served cucumbers in almond yogurt alongside. Cleanup was a breeze being a one pot dish.
I love Indian food and feel this is more healthy than what I might get in a restaurant. Thank you!
Richa says
September 18, 2019 at 7:54 pmAwesome thanks! yes indeed, without all the huge amounts of butter and cream and days old sauces.
Amanda says
October 17, 2019 at 9:42 amLoved the food. Thanks for the recipe
Shelley says
November 8, 2019 at 6:05 amSo delicious and easy! I used 1 1/4 cup lite coconut milk and skipped adding the extra 1/4 cup of water – it probably was not as rich as it would have been with regular coconut milk, but it was fine with me. Next time I make this, I will add sweet potatoes. Thank you for the wonderful recipe
Richa says
November 8, 2019 at 11:32 amawesome!
Caroline says
November 17, 2019 at 9:28 pmMade this tonight and it was a huge hit! Thanks!
Richa says
November 17, 2019 at 10:37 pmthanks