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.
Servings: 4
Ingredients
- 1 tsp oil
- 1/4 tsp cumin seeds
- 3 cloves of garlic finely chopped
- 1 small head of cauliflower choped into florets
Sauce:
- 1 cup coconut milk , preferably full fat canned
- 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 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
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
Calories: 125kcal | Carbohydrates: 24g | Protein: 8g | Fat: 5g | Saturated Fat: 4g | Sodium: 589mg | Potassium: 561mg | Fiber: 4g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 72.9mg | Calcium: 40mg | Iron: 1.3mg