Quick Gobi Matar (Cauliflower and Pea Curry)

Aug 26, 2021

You don’t need a ton of time or ingredients to whip up a decent weeknight curry. This quick gobi matar (cauliflower and pea curry) is simple enough to throw together after work and makes for excellent leftovers. Beyond its belly-warming taste, it’s also chok full of nutrients. Who knew simple green peas contained eight grams of protein per cup? The fiber in the veggies will keep you full for hours, but you can always pair this quick gobi matar with rice or roti to add a bit more sustenance. Plus, you’ll want something to soak up that delicious curried sauce. Yum!

Gobi Matar Ingredients 

2 cups +2 tablespoons water
2 cups cauliflower florets
1 cup frozen peas, thawed
1 onion, finely chopped
1 tomato, puréed
2 teaspoons chili powder
1 teaspoons turmeric powder
4 teaspoons coriander powder
2 teaspoons garam masala
2 teaspoons dried fenugreek
1/2 cup coriander leaves, chopped
1/2 tablespoon ginger-garlic paste*
1 tablespoon lemon juice
1 tablespoon olive or canola oil
Salt to taste

Gobi Matar Instructions

1. Wash and clean the cauliflower florets. Bring the water to a boil. Add a generous pinch of salt and throw in the cauliflower. Boil for 6-7 minutes, or until the florets are tender but not mush. Strain and set the florets aside.
2. Heat the oil in a large sauté pan over medium heat. Add the onions with a pinch of salt and cook until lightly browned.
3. Add the ginger-garlic paste to the onions and cook for 2-3 minutes, stirring occasionally to prevent the garlic from burning. Then add the turmeric powder, chili powder, and coriander powder. Cook until the spices become fragrant—1 to two minutes.
4. Mix in the puréed tomato and add 1-2 tablespoons of water. Cover and cook for 10 minutes.
5. Uncover the pan and toss in the cauliflower florets and peas. Sprinkle in the garam masala, toss together, and turn off the heat. Stir in the lemon juice, taste, and adjust salt if needed.
6. Transfer to a serving bowl and garnish with finely chopped coriander leaves and hand-crushed dried fenugreek leaves. Enjoy!

Recipe and photo reposted with permission of Tully Zander, a Switch4Good supporter and food blogger at VegansFirst. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!

Creamy Garlic Dairy-Free Mashed Potatoes

Creamy Garlic Dairy-Free Mashed Potatoes

In 2020, we partnered with plant-based dairy brand Elmhurst 1925 to create a mini Thanksgiving recipe ebook. These creamy, dreamy, garlicky dairy-free mashed potatoes are one of our favorite recipes from that collection. Far beyond bland, these spuds are flavored with...

Easy Plant-Based Tofu Satay with Broccoli

Easy Plant-Based Tofu Satay with Broccoli

This high-protein, nutrient-dense tofu satay with broccoli is an easy way to zhuzh up the basics. It's really just tofu, broccoli, and rice, but the simple homemade peanut sauce transforms it into something you'll actually look forward to. The best thing about making...

Easy Dairy-Free Cheese Sauce

Easy Dairy-Free Cheese Sauce

This dairy-free cheese sauce is all about versatility. When you're pressed for time in the kitchen, a multipurpose recipe is just what you need. With this drizzle-able non-dairy cheese sauce, you can pull virtually anything out of your fridge or pantry and make it...

EnglishSpanish

Pin It on Pinterest

Share This

"Everybody can be great...because anybody can serve." - Martin Luther King Jr Donate | Fundraise Donate