Gobi Mutter Keema - Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2
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Calories
106 kcal
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Course
Main Course
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Cuisine
Indian
Gobi Mutter Keema - Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe
Description
This curry starts with blending aromatic ingredients including chopped red onion, cilantro, green chili, garlic, ginger, and whole spices like fennel, cumin seeds, and black peppercorns into a smooth puree. The puree is cooked down until it loses moisture and becomes clumpy, concentrating the flavors. Grated cauliflower and sliced red bell pepper are added and cooked briefly before frozen peas, water (or nondairy milk), salt, and lemon juice are stirred in. The curry simmers covered for several minutes, allowing the vegetables to become tender and the flavors to meld, with the option to cook uncovered to reduce moisture.
The curry has a vibrant, herbaceous base with mild heat from chili and a complex spice profile. The minced cauliflower offers a tender, slightly crisp texture resembling traditional keema mince, while peas and bell pepper add sweetness and color. Cooking in one pan allows the spices and vegetables to combine thoroughly.
Gobi Mutter Keema can be served hot with naan, flatbread, rice, grains, or used as a filling for tacos or lettuce wraps. It is a versatile vegan option with balanced savory and fresh notes.
As a variation, cubed and cooked tempeh can substitute cauliflower, providing extra protein and texture. Dry roasting spices before blending enhances aroma. Nutritional values are based on one serving.
Ingredients
- 1/2 red onion chopped
- 1 cup cilantro packed
- 1 green chili
- 1/2 inch ginger knob
- 3-4 cloves garlic
- 1/4 tsp fennel seeds
- 1/4 tsp cumin seeds
- 3-4 black peppercorns
- cinnamon cardamom powder, cloves powder, a generous pinch, powder
- 1/2 tsp garam masala
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 cauliflower or 1.5-2 cups grated, head
- 1/2 cup green peas frozen
- 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
- cayenne pepper a generous dash, or chili powder
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
- To use tempeh instead of cauliflower, cook cubed tempeh with water, salt, and garam masala; crumble and add to the curry in place of cauliflower.
- For enhanced flavor, dry roast fennel, cumin seeds, and black peppercorns before blending with other ingredients.
- The curry pairs well with naan, rice, grains, tacos, or lettuce wraps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 678mg | 28% |
| Potassium | 393mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2725IU | 55% |
| Vitamin C | 112.2mg | 125% |
| Calcium | 35mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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