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Close-up of a vibrant bowl of Vegan Cauliflower Pea Curry with roasted cauliflower, green peas, and fresh cilantro garnish, set on a dark rustic table.

Hearty & Flavorful Vegan Cauliflower Pea Curry (One-Pot)

This Vegan Cauliflower Pea Curry is a nourishing, one-pot plant-based meal made with roasted cauliflower, green peas, creamy coconut milk, and fragrant Indian spices. It’s simple, flavorful, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp oil
  • 0.25 tsp cumin seeds
  • 3 cloves garlic, finely chopped
  • 1 small head of cauliflower, cut into florets
  • 1 cup full-fat coconut milk
  • 1 tsp flour or rice flour (for gluten-free)
  • 1 inch ginger, chopped
  • 3 tbsp tomato paste
  • 1.5 tsp dried onion flakes or 3/4 tsp onion powder
  • 0.5 tsp cayenne or red chili powder
  • 1.5 tsp garam masala
  • 0.5 tsp cumin powder
  • 0.5 tsp coriander powder
  • 0.25 tsp turmeric powder
  • 1.5 tsp dried fenugreek leaves (kasuri methi) (optional)
  • 0.75 tsp salt, divided
  • 0.5 tsp sugar or maple syrup
  • 0.5 cup water, divided
  • 0.5 cup green peas (or use 1 cup cooked chickpeas)
  • Fresh cilantro, for garnish
  • Pepper flakes, optional
  • Lemon wedges, for serving

Equipment

  • 9×9 inch baking dish
  • Large skillet or pot For stovetop method
  • Blender or Food Processor For blending sauce
  • Knife and cutting board
  • Measuring Cups and Spoons

Method
 

  1. Preheat oven to 400°F (205°C) and oil a 9×9 inch baking dish. Add cumin seeds, garlic, and cauliflower florets with 1/4 tsp salt. Roast for 12 minutes.
  2. Meanwhile, blend coconut milk, flour, ginger, tomato paste, onion flakes, spices, 1/2 tsp salt, sugar, and 1/4 cup water until smooth.
  3. Remove dish from oven. Pour the sauce over the cauliflower. Rinse blender with remaining 1/4 cup water and pour into dish. Add peas or chickpeas.
  4. Return dish to oven and bake for 25 minutes. Cauliflower should be tender but not mushy.
  5. If needed, bake an additional 5–10 minutes at 350°F. Garnish with cilantro and lemon juice before serving.
  6. Alternative stovetop method: Sauté cumin seeds and garlic in oil. Add cauliflower and salt. Cook for 3 minutes.
  7. Blend sauce ingredients as above. Pour into pan with cauliflower. Simmer partially covered for 13–14 minutes.
  8. Stir in peas. Taste and adjust seasoning. Let rest 2 minutes. Garnish and serve.

Notes

Use full-fat coconut milk for richness, or swap for light coconut milk for a lower-calorie version. Make it gluten-free by using rice flour. Chickpeas or tofu can be added for more protein. Adjust chili to taste, and garnish with fresh herbs like cilantro or mint.