Vegan Cauliflower Pea Curry – 1 pot Gobi Matar Masala. This cauliflower and pea curry is baked. Creamy toasty flavors with no leftover gravy. Gluten free and soy free vegan recipe. Add cooked chickpeas to make a meal.


  • 1 càc Huile
  • 1/4 càc gr aines de cumin< /span>< /li >
  • 3 girofle-clous d’ail Finement Haché
  • 1 (265 g) < span class="wprm-recipe-ingredient-name"> petite tête de chou-fleur coupé en bouquets
  • Preparation

  • In a casserole dish (9″ x 9″ or 10″ x 7″ or similar), drizzle and spread or spray oil. Add cumin and garlic, then cauliflower and sprinkle with 1/4 tsp salt.
  • Bake at 400 def F (205 C) for 12 minutes.
  • Meanwhile, mix the sauce ingredients and 1/4 cup of water. Drizzle the cauliflower. Use 1/4 cup of water to rinse out the blender and add to the bowl.
  • Add the peas (or add a cup of cooked chickpeas instead). If desired, add a small chopped tomato for texture and bake for 25 minutes. Check to see if the cauliflower is tender, to your liking.
  • Cook an additional 5 to 10 minutes if needed 350F (180C ). Garnish with coriander and lemon juice. Serve with rice/muesli or flatbread and a side salad.

    Storage: Refrigerate up to 3 days, up to 1 month freeze .

  • Stove: heat a pan on medium heat. Add the oil and cumin and cook until the cumin is fragrant, then add the garlic and cook for a minute. Add the cauliflower and a pinch of salt, mix well and cook for 3 minutes, stirring once in between.

    Meanwhile, mix the sauce ingredients and add to the pan. Partially cover and cook 13 to 14 minutes or until cauliflower is tender. Add peas, taste and season with salt and aroma. Remove from fire. Cover and let stand another 2 minutes.

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