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

I am still in utter awe of how the Superbowl Game turned out and so happy for the team! Go Seahawks! Am I exhausted or am I exhausted with all that jumping and yelling! And also totally happy that I put up so many snacking options for the gameday :) So many of you made the Mozzarella sticks and Poppers and Jalapeno popper and havarti Dip! Thank you for trying them and loving them!! If you make something from the blog, please do let me know about it in the comments or on any social media, post pictures on the Facebook page, tag me on Instagram or twitter :)

Back to regular programming after all the awesome snacking. Make This fantastic Keema curry. Keema means minced meat and any Indian keema curry has some or the other meat in minced form. But you know what, the taste that everyone likes in the the meaty curries is usually not the meat, it is all the spices, herbs, the curry and way of preparation. Put anything else in the curry and it pretty much tastes as delicious!

Cauliflower comes to the rescue again today. Grated up and added to the delicious cilantro based curry. If you are not a big fan of cilantro, you can substitute a good portion of it with any greens of choice like spinach. Crumbled up Tempeh would work beautifully in this curry too, especially to give the dish a more toothy and textured result. 



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.



Gobi Mutter Keema – Minced Cauliflower in Cilantro onion curry
Allergen Information: Free of  Dairy, egg, corn, soy, yeast, nut, gluten, grain.
Serves 2-3

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

Method:
Blend the onion, cilantro, chili, 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 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. 

This curry is being shared at Allergy Free Wednesdays, Rickis wellness weekend

Comments

  1. says

    Look at that brilliant gorgeous green color! I am definitely going to make this over the weekend–just gotta pick up some cilantro. I know my husband will also love it (he’s a big cilantro fan, cauliflower too [but who isn't?]) :)

  2. says

    This looks so good! And isn’t it true of so many meals, that the meat is not actually the part that people crave? I feel like if we could just get more people to try plant based meals every once and a while, they’d be hooked!

  3. Anonymous says

    Quick question: In the Method steps you mention;
    Blend the onion, cilantro, chili, spices into a smooth puree(use 1/2 cup or more water). Just want to verify that I need to add the water when blending the above ingredients?
    thanks

  4. Anonymous says

    Great recipe but little confused but this “Meanwhile, chop up the cauliflower and rice it in a blender or food processor or grate” I wasn’t sure where the rice appeared from as there was no mention of it in the ingredients list so I’ve omitted it. Roy in Scotland

  5. says

    Hey Richa, read this recipe this morning on FB and immediately cooked it for my dinner. Very nice flavours indeed. Just wondering whether you thing it would be a good idea to roast spices prior to blending? I may consider it next time.

  6. says

    Richa, your blog is fantastic… I will surely be a regular now that I discovered it. Just cooked this recipe for dinner tonite.. Hope the family enjoys it

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