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!

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