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Gobi Mutter Keema – Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe

Name: Gobi Mutter Keema – Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: Indian
Ingredients: 1/2 red onion (chopped); 1 cup packed cilantro; 1 green chili; 1/2 inch knob of ginger; 3-4 cloves of garlic; 1/4 tsp fennel seeds; 1/4 tsp cumin seeds; 3-4 black peppercorns; a generous pinch of cinnamon powder (cardamom powder, cloves powder); 1/2 tsp garam masala; 1 tsp oil; 1/2 head of cauliflower (or 1.5-2 cups grated); 1/2 cup frozen green peas; 1 red bell pepper sliced thin; 1/2 tsp salt or to taste; 1/2 tsp lemon juice or vinegar; 1/2 cup water or non dairy milk; a generous dash of cayenne or chili powder

Gobi Mutter Keema is a flavorful curry made with minced cauliflower and peas in a cilantro and onion gravy. A…

Ready 1 hour
Serves 2
Prep 20 minutes
Cook 40 minutes

Jump to the recipe

Gobi Mutter Keema – Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe

More Meaty curries Vegan-ized
Tempeh Kale Tikka Masala
Palak/Saag Tofu – Tofu “Paneer” in Spinach curry.
Tempeh Do Pyaaza– double onion curry
Mango Curry Tempeh
Dhania Tempeh – Tempeh in Cilantro tomato curry
Saoji Tempeh
Tempeh Shallot Onion Chili roast

Steps:
Blend up the cilantro, onion and spices and cook on medium heat.

Once the cilantro onion mixture is fairly dry, add the red peppers and cauliflower to it. Mix and cook for 2 minutes.

add water or almond milk and salt. Mix and cook covered until the cauliflower is cooked.

Serve hot with flat breads, rice or grains or top a salad.

Recipe

Gobi Mutter Keema - Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe

Gobi Mutter Keema is a flavorful curry made with minced cauliflower and peas in a cilantro and onion gravy. A vegan, glutenfree recipe.

Serves 2
Prep 20 minutes
Cook 40 minutes
Total 1 hour

Ingredients

1/2 red onion (chopped)
1 cup packed cilantro
1 green chili
1/2 inch knob of ginger
3-4 cloves of garlic
1/4 tsp fennel seeds
1/4 tsp cumin seeds
3-4 black peppercorns
a generous pinch of cinnamon powder (cardamom powder, cloves powder)
1/2 tsp garam masala
1 tsp oil
1/2 head of cauliflower (or 1.5-2 cups grated)
1/2 cup frozen green peas
1 red bell pepper sliced thin
1/2 tsp salt or to taste
1/2 tsp lemon juice or vinegar
1/2 cup water or non dairy milk
a generous dash of cayenne or chili powder

Instructions

1
Blend the onion, cilantro, chili, garlic, ginger, spices into a smooth puree(use 1/2 cup or more water). In a pan, add a teaspoon of oil and heat on medium heat. Add the puree and cook uncovered for 15-18 minutes or until it gets dry and clumpy. Reduce heat to low-medium after 10 minutes. Stir occasionally to avoid burning.
2
Meanwhile, chop up the cauliflower and rice(chop) it in a blender or food processor or grate. Slice the red bell peppers and other veggies if adding.
3
Add the grated cauliflower and red bell pepper to the dry onion cilantro curry. Mix well to evenly distribute and cook for 2 minutes on medium heat. Add peas and a 1/2 cup of water(add almond milk for creamier version), lemon juice and salt. Cover and cook for 6-8 minutes. Mix and adjust salt and spice/cayenne. Cook uncovered to dry the curry a bit to preference or until the cauliflower is tender to preference. 3-5 minutes. Serve hot with Naan/flatbread or rice or grains or fill up tacos or lettuce leaves.

Notes

Notes: to make the curry with Tempeh, cook a loaded cup of cubed Tempeh in 1/2 cup water, 1/4 tsp salt and 1/2 tsp garam masala at medium heat for 10 minutes. Drain the water if left. Crumble the Tempeh and add to the curry when you would add cauliflower. Variations: dry roast the whole spices(fennel and cumin seeds and black peppercorns) in a pan for a minute on medium heat until the fennel seeds change color, and then add to blender. Nutritional values based on one serving