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5.0 from 15 votes

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 Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 2
Calories: 106 kcal
Course: Main Course
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

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

  • 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 Information

Calories 106kcal (5%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 2g (3%) Sodium 678mg (28%) Potassium 393mg (11%) 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: 2Serving

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.