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Vegan Cauliflower Pea Curry – Gobi Matar

June 22, 2019 By Richa 73 Comments

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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

  • 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

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 27 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.

 

Filed Under: gluten free, Indian Vegan Recipes, main course, main course:India, nut free, Oil free option, soy free Tagged With: 1 pot, 30 minute, cauliflower, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. John C says

    June 22, 2019 at 6:21 am

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

    Reply
    • Richa says

      June 22, 2019 at 12:06 pm

      i use 1/2 cup frozen. Either will work

      Reply
  2. Martha says

    June 22, 2019 at 10:32 am

    Looks delicious. I don’t see peas listed in ingredient list?

    Reply
    • Richa says

      June 22, 2019 at 12:05 pm

      oops, adding. !/2 cup peas.

      Reply
  3. Shannon Skinner says

    June 22, 2019 at 12:58 pm

    This looks amazing! Can’t wait to give this a go sometime next week!

    Shannon | https://shannonmichelle1.blogspot.com

    Reply
  4. jacquie says

    June 22, 2019 at 5:44 pm

    This looks amazing. But i don’t have a blender so can i just mix it up well? I hope so …

    Reply
    • Richa says

      June 22, 2019 at 11:09 pm

      yes mince the ingredients like ginger and whisk the mixture really well and use

      Reply
      • jacquie says

        June 23, 2019 at 4:42 am

        thanks for the suggestion. I will certainly give it a try.

        Reply
    • L.R. says

      January 27, 2021 at 9:53 pm

      5 stars
      Made this tonight, I doubled the recipe and I am glad I did. Delicious!! thanks for sharing your awesome recipes!

      Reply
      • Vegan Richa Support says

        January 29, 2021 at 1:34 pm

        sweet

        Reply
  5. Jo bodkin says

    June 23, 2019 at 2:42 pm

    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
    • Richa says

      June 23, 2019 at 5:21 pm

      awesome

      Reply
  6. Bavika says

    June 23, 2019 at 5:45 pm

    5 stars
    Looks super yum

    Reply
  7. Rebecca says

    June 25, 2019 at 11:05 am

    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
    • Richa says

      June 25, 2019 at 11:20 am

      yay!

      Reply
  8. Annette says

    June 29, 2019 at 2:17 am

    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. Anju says

    June 29, 2019 at 9:16 pm

    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
    • Richa says

      June 29, 2019 at 9:17 pm

      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. Sal says

    June 30, 2019 at 12:15 pm

    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
    • Richa says

      June 30, 2019 at 3:18 pm

      awesome! Yes just double the sauce ingredient. Use a bit less than double for heat ingredients.

      Reply
  11. Maneesha says

    July 16, 2019 at 6:30 pm

    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
    • Richa says

      July 16, 2019 at 7:14 pm

      it roasts nicely in the oven with great flavor!

      Reply
  12. Tash Wilkinson says

    July 24, 2019 at 9:36 pm

    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
    • Richa says

      July 24, 2019 at 10:43 pm

      awesome!

      Reply
  13. Sarah says

    August 4, 2019 at 2:28 pm

    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
    • Richa says

      August 4, 2019 at 10:38 pm

      awesome!!

      Reply
  14. Megs says

    August 21, 2019 at 3:45 am

    Can’t wait to try this, can I add beans to the sauce? My lo just wouldn’t have it otherwise.

    Reply
    • Richa says

      August 21, 2019 at 10:47 am

      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. Eric says

    August 24, 2019 at 9:32 pm

    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
    • Richa says

      August 24, 2019 at 10:37 pm

      yes indeed, fenugreek leaves add amazing flavor

      Reply
  16. Braden says

    August 28, 2019 at 2:22 pm

    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. Kelli says

    September 8, 2019 at 8:28 am

    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
    • Richa says

      September 8, 2019 at 2:30 pm

      thanks!

      Reply
  18. Sylvie says

    September 18, 2019 at 6:21 pm

    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
    • Richa says

      September 18, 2019 at 7:54 pm

      Awesome thanks! yes indeed, without all the huge amounts of butter and cream and days old sauces.

      Reply
  19. Amanda says

    October 17, 2019 at 9:42 am

    5 stars
    Loved the food. Thanks for the recipe

    Reply
  20. Shelley says

    November 8, 2019 at 6:05 am

    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
    • Richa says

      November 8, 2019 at 11:32 am

      awesome!

      Reply
  21. Caroline says

    November 17, 2019 at 9:28 pm

    Made this tonight and it was a huge hit! Thanks!

    Reply
    • Richa says

      November 17, 2019 at 10:37 pm

      thanks

      Reply
  22. Keren says

    December 23, 2019 at 5:43 am

    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
    • Richa says

      December 23, 2019 at 12:42 pm

      awesome!

      Reply
  23. DebiKT says

    December 24, 2019 at 5:35 pm

    5 stars
    Oh my… another fantastic, flavor-filled recipe. Thank you for the warmth in my belly tonight!

    Reply
    • Richa says

      December 26, 2019 at 11:47 am

      Thanks!

      Reply
  24. Áine says

    January 18, 2020 at 9:21 am

    5 stars
    Nicest home made curry i have ever tasted and so easy and quick to make

    Reply
    • Richa says

      January 18, 2020 at 4:01 pm

      awesome

      Reply
    • Richa says

      January 18, 2020 at 4:02 pm

      great

      Reply
  25. Anonymous says

    January 19, 2020 at 4:07 pm

    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
    • Richa says

      January 19, 2020 at 7:38 pm

      awesome

      Reply
  26. Jillian says

    January 24, 2020 at 2:54 am

    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
    • Richa says

      January 24, 2020 at 11:54 am

      Cashew milk, just blend 1/3 cup cashews with 1 cup water for 1 cup cashew milk and use

      Reply
  27. Penny says

    January 28, 2020 at 7:21 am

    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
    • Richa says

      January 28, 2020 at 10:27 am

      awesome

      Reply
  28. Belinda Chappell says

    March 2, 2020 at 12:45 am

    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. alison says

    March 13, 2020 at 9:29 am

    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. Lisa says

    March 26, 2020 at 11:48 am

    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
    • Richa says

      March 26, 2020 at 11:51 am

      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. Khary says

    April 25, 2020 at 8:30 am

    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. Paris Colton says

    May 19, 2020 at 10:14 am

    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
    • Vegan Richa Support says

      May 19, 2020 at 12:38 pm

      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. LCV in Vermont says

    June 19, 2020 at 8:10 am

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

    Thank you for the recipe.

    Reply
    • Vegan Richa Support says

      June 19, 2020 at 2:09 pm

      why not, right? Thank you !!!!

      Reply
  34. Claire Panella says

    August 30, 2020 at 9:26 am

    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. Mia says

    September 21, 2020 at 3:57 am

    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
    • Vegan Richa Support says

      September 21, 2020 at 7:46 pm

      thank you! it will definitely be a good weekend then!

      Reply
  36. Raksha says

    September 21, 2020 at 5:04 am

    4 stars
    I usually loce ypur recipes. But I didn’t like this sauce somehow

    Reply
    • Richa says

      September 21, 2020 at 7:07 am

      . It’s ok to not like every one of my creations:) . Use a different sauce or try my other curries and replace tofu with cauliflower

      Reply
  37. Jen says

    November 11, 2020 at 11:13 am

    5 stars
    Wow, what a great recipe! An explosion of flavours and so easy to make.

    Reply
    • Vegan Richa Support says

      November 13, 2020 at 9:33 am

      Awesome !

      Reply
  38. Lisa Smith says

    November 15, 2020 at 1:08 pm

    Hi there. How much is in one serving?

    Reply
    • Vegan Richa Support says

      November 17, 2020 at 1:18 pm

      approx just under 2 cups depending on the size of the cauliflower

      Reply
  39. Jen B says

    January 14, 2021 at 6:27 pm

    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
    • Vegan Richa Support says

      January 17, 2021 at 8:04 am

      wow! that’s great. thank YOU

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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