This vegan cauliflower pea curry gets baked in the oven for an easy weeknight meal. It's a 1-pot gobi matar masala with lots of creamy, roasted flavors, no standing around roasting the sauce! Add some cooked chickpeas to make it a meal. (gluten-free, soy-free, nut-free)

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, Vegan

Ingredients

For the Cauliflower

  • 1 teaspoon oil
  • 1/4 teaspoon cumin seeds
  • 3 cloves garlic (finely chopped)
  • 1 small head of cauliflower (choped into florets)

For the Sauce

  • 1 cup coconut milk (preferably full-fat canned)
  • 1 teaspoon flour (or rice flour for gluten-free)
  • 1 inch ginger chopped
  • 3 tablespoons tomato paste
  • 1.5 teaspoon dried onion flakes (or 3/4 tsp onion granules/powder)
  • 1/3 to 1/2 teaspoon cayenne (or 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 teaspoons dried Fenugreek Leaves (kasuri methi, optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar (or maple syrup)
  • 1/2 cup water (divided)

Other Ingredients

  • 1/2 cup green peas (or use 1 cup cooked chickpeas or other beans)
  • cilantro, pepper flakes, lemon for garnish

Method

Oven Method

  1. Preheat the oven to 400° F (205° C). Drizzle and spread or spray oil on a (9x9" or 10x7" or similar) baking dish. Add cumin and garlic, then cauliflower and sprinkle [adjustable] 1/4 teaspoon[/adjustable] salt. Bake for 12 minutes.
  2. Meanwhile, blend the sauce ingredients and [adjustable]1/4 cup[/adjustable] water. Drizzle over the baked cauliflower. Use another [adjustable]1/4 cup[/adjustable] water to rinse out the blender, and add to the baking dish.
  3. 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 more minutes. Check if the cauliflower is tender to preference.
  4. Continue to bake for another 5 to 10 minutes, if needed, at 350° F (180° C). Garnish with cilantro, pepper flakes, and lemon juice. Serve with rice/grains or flatbread and a side salad.

Stovetop Method

  1. Stovetop: Heat a skillet over medium heat. Add the oil and cumin seeds, and cook until the cumin seeds are fragrant. Then, add the garlic, and cook for a minute. Add the cauliflower and a pinch of salt, toss well and cook for 3 minutes, stirring once in between.
  2. Meanwhile, blend the sauce ingredients, then add them to the pan. Partially cover and cook for 13 to 14 minutes, or until the cauliflower is tender. Add in the peas, then taste and adjust salt and flavor. Take off the heat, cover, and let sit for another 2 minutes before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.