Go Back
–+ servings
Creamy Cauliflower Peas Curry In A Pan
Print Recipe
5 from 2 votes

Kali Mirch Gobi Recipe

Cauliflower Curry is a vegan, gluten-free, Indian style creamy cauliflower, peas, and coconut curry. Learn how to make creamy cauliflower vegan curry in a few simple steps.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 4 adults
Calories: 263kcal
Author: Hina Gujral

Equipment

Ingredients

  • 2 Cup cauliflower florets
  • 1 Cup green peas
  • 1 Cup diced potato, skin removed
  • 2 Tablespoon coconut or olive oil
  • 1 Tablespoon grated ginger
  • 1/2 Cup chopped red onion
  • 1/4 Cup tomato puree
  • Salt to taste
  • 1 Teaspoon Curry Powder (see recipe)
  • 1/2 Teaspoon turmeric powder
  • 1/2 Teaspoon black pepper powder
  • 1 Cup coconut milk

Instructions

  • If using frozen vegetables, thaw them as per packet instructions.
  • Heat oil in a heavy-duty pan. Once the oil is heated add grated ginger and saute ginger for 10 - 20 seconds. You can smell the aroma of roasted ginger in the air.
  • Now add chopped onion. Saute the onion for 3 - 5 minutes or till they turn translucent and light brown in color. Keep stirring the onion at regular intervals else they might burn and turn black.
  • Add tomato puree, salt, and cook the masala for 2 - 3 minutes.
  • Add cauliflower florets, potatoes, coconut milk, curry powder, black pepper, and turmeric powder. Stir to coat each piece of the vegetable with the masala.
  • Add 1 Cup of water or lukewarm vegetable stock. Add green peas. Stir. Cover the pan with the lid for the vegetables to cook till fork tender.
  • After 15 minutes, open the lid and give the curry a nice stir. Check for doneness if still cauliflower/potato not cooked through, put the lid back on and cook for some more time until fork tender.
  • Garnish gobi curry with chopped cilantro or parsley.
  • Serve Cauliflower Curry with steamed rice or chapati.

Notes

  • Adjust the quantity of spices and salt as per your personal preference. 
  • You can store gobi curry in the fridge for 5 - 6 days easily. 
  • For reheating, transfer in a microwave safe bowl and heat. Or add 1/4 cup water in a pan, add gobi curry, cover the pan with a lid and heat on a stovetop. 
  • To make the curry more spicy, add sliced fresh green or red chillies. 
 

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 17g | Sodium: 35mg | Potassium: 680mg | Fiber: 5g | Sugar: 5g | Vitamin A: 361IU | Vitamin C: 48mg | Calcium: 54mg | Iron: 5mg