Vegan Richa

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Vegan Cauliflower Pea Curry – Gobi Matar

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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  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 #VeganRicha #gobimatar #cauliflowerpeacurry . Add some cooked chickpeas to make a meal

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!

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 #VeganRicha #gobimatar #cauliflowerpeacurry . Add some cooked chickpeas to make a meal

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.

Cauliflower and garlic in a bowl for our Vegan Cauliflower Pea Curry Gobi Matar

Baked cauliflower in a baking dish for our Vegan Cauliflower Pea Curry

Blend the sauce ingredients until smooth. Add to the baking dish and mix. Add peas or chickpeas and mix and bake for 25 mins.

Ingredients in bowls for the creamy sauce for our Vegan Cauliflower Pea Curry

Sauce added to the baking dish for our Vegan Cauliflower Pea Curry

Garnish with cilantro and pepper flakes and serve with rice or flatbread. A side of cucumber salad works very well with the curry.

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 #VeganRicha #gobimatar #cauliflowerpeacurry . Add some cooked chickpeas to make a meal

More Curries to try

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 #VeganRicha #gobimatar #cauliflowerpeacurry . Add some cooked chickpeas to make a meal

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 masala. This cauliflower peas curry gets baked in the oven. Creamy roasted flavors without standing around roasting the sauce. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha #gobimatar #cauliflowerpeacurry . Add some cooked chickpeas to make a meal

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 #VeganRicha #gobimatar #cauliflowerpeacurry . Add some cooked chickpeas to make a meal
Print Recipe
4.97 from 31 votes

Vegan Cauliflower Pea Curry - 1 Pot Gobi Matar

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.

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: cauliflower peas curry, gobi matar masala, gobi mutter, vegan cauliflower pea curry
Servings: 4
Calories: 125kcal
Author: Vegan Richa

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

Variations: Add other veggies such as small (1/4 inch) cubed potato, zucchini, peppers, root veggies etc. Fold in greens like spinach at the end.
*If adding more total veggies, then double the sauce, use a bigger baking dish so that the veggies are more than 2 pieces deep. Baking time will also increase depending on the volume, by 10-15 mins. 
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).
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

Nutrition Facts
Vegan Cauliflower Pea Curry - 1 Pot Gobi Matar
Amount Per Serving
Calories 125 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 589mg26%
Potassium 561mg16%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 5g6%
Protein 8g16%
Vitamin A 340IU7%
Vitamin C 72.9mg88%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 



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  1. Richa, I don’t see the peas in the ingredients list. Are you using 1 cup of fresh or frozen green peas?

    Reply

  5. Made 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
    *****

    Reply

  7. 5 stars
    Made 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!

    Reply

  8. 5 stars
    Thank 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!

    Reply

  9. 5 stars
    Made 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.

    Reply

    • Aweesome!, 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.

      Reply

  10. 5 stars
    Delicious! 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!

    Reply

  11. 5 stars
    Delicious recipe, Richa! I think it’s so cool that you can make Indian food in the oven! Quick and easy and healthy too!

    Reply

  12. 5 stars
    I 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

    Reply

  13. 5 stars
    absolutely 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!

    Reply

    • Yes, 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

      Reply

  15. 5 stars
    Super 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!

    Reply

  16. I 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!

    Reply

  17. 5 stars
    Delicious! 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.

    Reply

  18. 5 stars
    My 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!

    Reply

  20. 5 stars
    So 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

    Reply

  22. 5 stars
    Fantastic! I can’t believe how delicious it is!
    Along with the cauliflower I added 2 carrots (a huge red one, a small orange one), a small fennel and a medium-sized purple sweet potato. I didn’t have peas so I replaced them by a cup of adzukis. I doubled the sauce ingredients but my coconut cream was only 400 ml so I added a bit more water. It’s incredible. I don’t always love the richness of coconut in curries/savoury dishes but here it’s perfect, anyway in the colder months I love dishes like this one. Soy yogurt is the perfect accompaniment to this. Wonderful, Richa, thanks.

    Reply

  25. 5 stars
    Delicious and easy to make. Made mine with chickpeas. Skipped the fenugreek because I didn’t have any. Will definitely be a repeat recipe!!

    Reply

  26. This recipe looks amazing. I love making Indian food! have a question about the coconut milk-I don’t necessarily love the flavor and I try to stay away from it in general is there something you can recommend in place of it?

    Reply

  27. 5 stars
    I used cauliflower, peas, chickpeas and some sliced onion. It turned out great! I had to bake it much longer than instructed (probably 45 mins total) for the cauliflower to become tender. Would definitely make again for an easy weeknight dinner. Thank you! 🙂

    Reply

  28. 5 stars
    This dish is sooooo delicious and very easy. I loved being able to pop in the oven and walk away. And it comes out looking great for presentation straight to table too! Thanks so much Richa ❤️😍👌🏻 10/10 A+++

    Reply

  29. Richa, This looks Deeeelish. I can’t wait to try it out! Can this be made in the slow cooker or a pressure cooker? thank you!!

    Reply

  30. 5 stars
    Sauce is outstanding. But HOW do you make it as orange-red in the photos? Are the spices just fresher or something? Mine turned more of a sienna or brownish-red.

    Anyway, delicious!!

    Reply

    • it depends on the spices and the tomatoes. Some tomatoes have more color(canned esp). i also usually use less spices when cooking for everyday meals. so pictures might be with lesser spice after a previous round of tsting with actual measures 🙂

      Reply

  31. 5 stars
    My husband is a very picky eater and he said he didn’t know cauliflower could taste so good. haha! It’s so delicious it will definitely be on regular rotation in our household!
    Thank you so much!

    Reply

  32. Hello, I haven’t been able to find Fenugreek leaves locally. However, I was able to find some Fenugreek seeds. Could i use these, after I grind them up? Where do you source your Fenugreek leaves?

    Thanks!

    Reply

    • Yes you could use the seeds but they will have a slightly different flavour. Be careful not to cook on too high of a heat or for too long, like the garlic, it will turn bitter. Just add with the cumin and garlic or….. You could substitute with 1/4 tsp ground mustard and 1 tsp maple syrup(omit the sugar). I like supporting my local Indian grocers (heres a directory of U.S. ones: but in these times buying online maybe essential I like this one:

      Reply

  33. 5 stars
    My daughter made this last night for dinner and added cubed sweet potatoes. It was delicious!!

    Thank you for the recipe.

    Reply

  34. 5 stars
    Very easy very good. Just finished preparing an Indian feast….between your books and your posts you figured it all out for me!

    Reply

  35. 5 stars
    Baked Curry, quite new for me, I’m not sure how delicious it would, Definitely I’ve to give it a try, Maybe at this weekend I’m going to give it a try.

    Thanks for Sharing.

    Reply

  39. 5 stars
    I made this as written and can’t get it out of my mind, it was so delicious! It’s the first time
    I feel like I’ve made restaurant quality Indian food at home, and not for lack of trying a million other recipes (not yours, obviously :)) Thank you!!

    Reply

  40. 5 stars
    Very good! Next time I would double the sauce. As is, it nicely covered the cauliflower but didn’t leave any extra for my jasmine rice.

    Reply

  41. 5 stars
    Wow, just took it out the oven and had my first taste…your recipe will make me look good! Thank you! We have two of your cookbooks and I can always count on a delicious meal when I cook from them!

    Reply

  42. 5 stars
    I made this tonight and we loved it! Tastes as good as a takeaway!!! It has been added to our weekly recipe repertoire. Thanks so much.

    Reply

  43. 5 stars
    This was so delicious and has such a depth of flavour for a dish that comes together so easily and quickly.

    Reply
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