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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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Servings: 2
Author: Vegan Richa

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
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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

Nutrition

Calories: 106kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Sodium: 678mg | Potassium: 393mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2725IU | Vitamin C: 112.2mg | Calcium: 35mg | Iron: 1.2mg