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
Tempeh Shallot Onion Chili roast
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.
1/2 red onion, chopped
3-4 black peppercorns
1 tsp oil
1/2 cup water or non dairy milk
a generous dash of cayenne or chili powder
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.
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.