Vegan Cauliflower Pea Curry – Gobi Matar

Vegan Cauliflower Pea Curry – 1 Pot Gobi Matar masala. This cauliflower peas curry will get baked within the oven. Creamy roasted flavors with out standing round roasting the sauce. Vegan Glutenfree Nutfree Soyfree Recipe. Add some cooked chickpeas to make a meal. Leap to Recipe  

I like hands-off meals at occasions and this baked Cauliflower Curry is simply that After you have the sauce blended, combine it with veggies and put it to bake and neglect it.  The sauce bakes to a pleasant roasted creamyness and is nice with quite a lot of veggies and beans.

Cauliflower is baked for a couple of minutes with cumin seeds and garlic. You wish to bake simply sufficient time to prepare dinner the garlic to golden. Baking too lengthy will burn the garlic. This time will even roast the cumin seeds taking away the uncooked taste. The sauce is then blended with all of the components in a blender. Add to the baking dish, add peas or chickpeas and bake till the veggies are cooked to desire. Garnish and serve with flatbread or grains. Straightforward, Fast and Scrumptious!

Components for the Vegan Cauliflower Pea Curry – Gobi Matar

• Cauliflower florets are roasted for a couple of minutes with cumin seeds and chopped garlic.
• The sauce is made by mixing the bottom components coconut milk, tomato paste, and flour with taste components like ginger, onion flakes, garam masala, cumin, coriander, fenugreek leaves and salt.
• Peas are added together with the sauce for a pop of texture and coloration. You can even add cooked chickpeas.
• Variations: Add different veggies corresponding to small cubed potato, zucchini, peppers, root veggies and so forth. Fold in greens like spinach on the finish.
• Fenugreek leaves sub: Fenugreek leaves add a bitter candy taste to the sauce. To substitute, use 1/4 tsp floor mustard and 1 tsp maple syrup(omit the sugar).
• This recipe is allergen pleasant and freed from most allergens. Coconut milk might be subbed with an alternate non dairy milk. If the non dairy milk is just too skinny, mix it with 1/4 cup uncooked cashews till easy after which use.
• Oilfree: Bake the cauliflower with out the oil for 10 minutes. Mix the sauce and add to the dish and proceed.

Step Images

Brush oil on a baking dish. Add cumin seeds and garlic. Unfold cauliflower and sprinkle some salt. Bake for 12 minutes. You need tobake simply sufficient time to prepare dinner the garlic to golden. Baking too lengthy will burn the garlic.

Mix the sauce components till easy. Add to the baking dish and blend. Add peas or chickpeas and blend and bake for 25 minutes.

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

Extra Curries to attempt

To Retailer: Retailer within the fridge for upto 3 days freeze upto a month.

Variations:

• Add cooked chickpeas or white beans to make it right into a meal.
• Add different veggies corresponding to small cubed potato, zucchini, peppers, root veggies as an alternative of cauliflower or together with the cauliflower. Relying onthe amount of the veggies, you could have to double the sauce.

Gear wanted:

• 9by 9 or 10 by 7 inch or bigger baking dish
• Spatula
• Blender
• Knife and chopping board to cut

Print Recipe

Vegan Cauliflower Pea Curry – 1 Pot Gobi Matar

Vegan Cauliflower Pea Curry – 1 Pot Gobi Matar masala. This cauliflower peas curry will get baked within the oven. Creamy roasted flavors with out standing round roasting the sauce. Vegan Glutenfree Nutfree Soyfree Recipe. Add some cooked chickpeas to make a meal.

Prep Time10 minutes

Cook dinner Time30 minutes

Complete Time40 minutes

Course: Foremost Course

Delicacies: Indian, Vegan

Key phrase: cauliflower peas curry, gobi matar masala, gobi mutter, vegan cauliflower pea curry

Servings: 4

Energy: 125kcal

Creator: Vegan Richa

Components

• 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 , ideally full fats 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/purple 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

Different:

• 1/2 cup inexperienced peas or use 1 cup cooked chickpeas or different beans
• cilantro, pepper flakes, lemon for garnish

Directions

• Drizzle and unfold or spray oil on a (9 by 9 inch or 10 by 7 or related) baking dish. Add cumin and garlic, then cauliflower and sprinkle 1/4 tsp salt.

• Bake at 400 def F (205 C) for 12 minutes.

• In the meantime Mix the sauce components 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 as an alternative). Add a chopped small tomato for texture should you like, and bake for 25 minutes. Examine the cauliflower if tender to desire.

• Proceed to bake for one more 5 to 10 minutes if wanted at 350 F (180 C). Garnish with cilantro and lemon juice. Serve with rice/grains or flatbread and a facet salad. To Retailer: Refrigerate for upto 3 days, freeze for upto a month.
• Stovetop: Warmth a skillet over medium warmth. Add oil, cumin seeds and prepare dinner till cumin seeds are aromatic, then add garlic and prepare dinner for a minute. Add cauliflower and a pinch of salt, toss properly and prepare dinner for 3 minutes, stirring as soon as in between.In the meantime mix the sauce components then add to the pan. Partially cowl and prepare dinner for 13-14 minutes or till cauliflower is tender. Add within the peas, style and alter salt and taste. Take off warmth. Cowl and let sit for one more 2 minutes.

Notes

Variations: Add different veggies corresponding to small (1/4 inch) cubed potato, zucchini, peppers, root veggies and so forth. Fold in greens like spinach on the finish.
*If including extra whole veggies, then double the sauce, use an even bigger baking dish in order that the veggies are greater than 2 items deep. Baking time will even improve relying on the amount, by 10-15 minutes. 
Fenugreek leaves sub: Fenugreek leaves add a bitter candy taste to the sauce. To substitute, use 1/4 tsp floor mustard and 1 tsp maple syrup(omit the sugar).
Coconut milk sub: Use an alternate non dairy milk. If the non dairy milk is just too skinny, mix it with 1/4 cup cashews till easy after which use.
Oilfree: Bake the cauliflower with out the oil for 10 minutes. Mix the sauce and add to the dish and proceed. 
Vitamin is for 1 serve

Vitamin

Vitamin Info

Vegan Cauliflower Pea Curry – 1 Pot Gobi Matar

Quantity Per Serving

Energy 125
Energy from Fats 45

% Every day Worth*

Fats 5g8%

Saturated Fats 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%

* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.