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
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!
