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Gobi Mutter Keema - Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe
5 from 15 votes

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

Gobi Mutter Keema is a vegan curry blending minced cauliflower, green peas, and a spiced onion-cilantro base into a flavorful dish. The curry is built by cooking a puree of onion, cilantro, ginger, garlic, and spices until thick and clumpy, then mixing in grated cauliflower and bell pepper with peas. The dish simmers until tender and slightly dry.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 2
Calories: 106 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  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

  • 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 106

% 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.