Authentic Cauliflower & Pea Curry Recipe – Coconut Cashew Delight

Last Updated on 3 months by Neha Deshmukh

Authentic Cauliflower & Pea Curry Recipe – Coconut Cashew Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s both comforting and a little bit special. This Cauliflower and Pea Curry (or Gobhi Matar as it’s often called) is exactly that. It’s a creamy, fragrant delight, packed with flavour and surprisingly easy to make. I first stumbled upon a version of this recipe while visiting my aunt in Kerala, and I’ve been tweaking it ever since to get it just right. Get ready for a curry that’ll become a weeknight favourite!

Why You’ll Love This Recipe

This isn’t your average cauliflower curry. The combination of coconut, cashews, and a generous blend of whole spices creates a richness you won’t forget. It’s a beautiful balance of textures – tender cauliflower, sweet peas, and a silky smooth gravy. Plus, it’s a fantastic way to get your veggies in! It serves 3, takes about 20 minutes to cook, and around 15 to prep – perfect for a satisfying meal without spending all day in the kitchen.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 tbsp oil (I prefer vegetable or sunflower oil)
• 2 cups cauliflower florets
• ½ cup green peas (fresh or frozen)
• 1 cup onions, chopped
• 1 green chili, slit lengthwise (adjust to your spice preference!)
• ½ cup tomatoes, chopped
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ – 1 tsp red chili powder (depending on how spicy you like it)
• ¼ tsp turmeric powder
• ½ tsp salt (or to taste)
• 1½ – 1¾ cups water
• 2 tbsp coriander leaves, chopped (for garnish)
• 12 cashew nuts
• ½ cup coconut, grated
• ½ tsp fennel seeds
• 1 star anise
• 3 cloves
• 1 bay leaf
• ½ tsp cumin seeds
• 1 inch cinnamon stick
• 3 green cardamoms
• 1 strand mace

Ingredient Notes

Let’s talk about what makes this curry sing!

• Whole Spices: Don’t skip these! They’re the foundation of the flavour. Toasting them lightly before adding them to the oil really wakes them up.
• Coconut & Cashews: The coconut and cashews create a wonderfully creamy base without needing any dairy. Grinding them together makes a super smooth paste.
• Spice Blends: Indian cuisine is all about layering flavours. Garam masala and coriander powder are staples, but feel free to adjust the red chili powder to your liking.
• Regional Influence: This recipe leans towards South Indian flavours, with the use of coconut and curry leaves (though I haven’t included curry leaves in the main ingredient list, feel free to add a few!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Clean the Cauliflower: First, give the cauliflower florets a good soak in hot water with a splash of vinegar and a pinch of salt. This helps get rid of any little critters and keeps them nice and white. Rinse thoroughly after about 10 minutes.
2. Temper the Spices: Heat the oil in a large pot or deep pan over medium heat. Once hot, add the cumin seeds, star anise, bay leaf, cinnamon, cloves, cardamoms, and mace. Let them sizzle for about 30 seconds until fragrant – be careful not to burn them!
3. Sauté the Aromatics: Add the chopped onions and green chili to the pot and sauté until golden brown. Then, stir in the ginger-garlic paste and cook for another minute until you can really smell that lovely aroma.
4. Build the Base: Add the chopped tomatoes and salt. Cook until the tomatoes are completely mushy and softened, about 5-7 minutes.
5. Grind the Paste: While the tomatoes are cooking, grind the coconut, cashew nuts, and fennel seeds into a smooth paste using a little water. A high-speed blender works best for this.
6. Spice it Up: Add the garam masala, coriander powder, and red chili powder to the tomato base. Cook for just a minute or two, stirring constantly, to toast the spices.
7. Combine & Simmer: Pour in the coconut-cashew paste and fry for another 2-3 minutes until fragrant. Add the cauliflower florets and green peas, and sauté for 4-5 minutes, coating them well in the spice mixture.
8. Cook to Perfection: Pour in the water, bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the cauliflower is tender.
9. Garnish & Serve: Garnish with fresh coriander/mint leaves and serve hot with rice or roti.

Expert Tips

• Don’t overcrowd the pan: This will lower the temperature and steam the cauliflower instead of sautéing it. Work in batches if necessary.
• Adjust the water: Add more or less water depending on how thick you like your curry.
• Taste as you go: Seasoning is key! Adjust the salt and chili powder to your preference.

Variations

• My Family’s Touch: My mom always adds a squeeze of lemon juice at the end for a little extra brightness.
• Potato Power: Add diced potatoes along with the cauliflower for a heartier curry.
• Spinach Boost: Stir in a handful of spinach during the last few minutes of cooking for an extra dose of greens.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
• Medium: Use ½ tsp red chili powder.
• Hot: Use 1 tsp or more red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

This curry is perfect for festive occasions! It’s often served during Diwali and other celebrations. You can pair it with puri (deep-fried bread) for a truly indulgent meal.

Serving Suggestions

• Serve with steamed basmati rice for a classic pairing.
• Enjoy with roti or naan for dipping into the delicious gravy.
• A side of raita (yogurt dip) can help cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to clean cauliflower for this curry?

Soaking it in hot, salted, and slightly vinegared water is the best way to ensure it’s clean and bright white.

Can I use frozen peas in this recipe?

Absolutely! Frozen peas work perfectly fine. Just add them during the last 5-7 minutes of cooking.

What kind of oil is traditionally used for tempering spices in this curry?

Vegetable, sunflower, or groundnut oil are all commonly used.

How can I adjust the thickness of the curry?

Add more water for a thinner curry, or simmer uncovered for a few extra minutes to reduce the sauce.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

What is mace and where can I find it?

Mace is the outer covering of the nutmeg seed. It has a warm, slightly peppery flavour. You can find it in the spice aisle of most supermarkets or online.

Enjoy! I hope this Cauliflower and Pea Curry brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!