Published: · Modified: by Richa 47 Comments
Jump to Recipe Print Recipe
Gobi Mutter Keema is a flavorful curry made with minced cauliflower and peas in a cilantro and onion gravy. A vegan, glutenfree recipe.
Jump to 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.
Recipe Card
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Print Recipe
5 from 5 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 Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 106kcal
Author: Vegan Richa
Ingredients
- ½ (0.5) red onion chopped
- 1 cup (16 g) packed cilantro
- 1 green chili
- ½ inch (0.5 inch) knob of ginger
- 3-4 cloves of garlic
- ¼ tsp (0.25 tsp) fennel seeds
- ¼ tsp (0.25 tsp) cumin seeds
- 3-4 black peppercorns
- a generous pinch of cinnamon powder cardamom powder, cloves powder
- ½ tsp (0.5 tsp) garam masala
- 1 tsp oil
- ½ (0.5) head of cauliflower or 1.5-2 cups grated
- ½ cup (72.5 g) frozen green peas
- 1 red bell pepper sliced thin
- ½ tsp (0.5 tsp) salt or to taste
- ½ tsp (0.5 tsp) lemon juice or vinegar
- ½ cup (122 ml) water or non dairy milk
- a generous dash of cayenne or chili powder
Instructions
Blend the onion, cilantro, chili, garlic, ginger, spices into a smooth puree(use ½ 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 ½ 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 ½ cup water, ¼ tsp salt and ½ 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
Nutrition Facts
Gobi Mutter Keema - Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe
Amount Per Serving
Calories 106Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 678mg29%
Potassium 393mg11%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 7g8%
Protein 4g8%
Vitamin A 2725IU55%
Vitamin C 112.2mg136%
Calcium 35mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Sharing is caring!
More Gluten Free
- Punjabi Chole (North Indian Chickpea Curry) Instant pot. stovetop option. gluten-free, soy-free, nut-free
- Tofu Barra – North Indian Silky Onion Curry (Vegan Chicken Barra)
- Lemon Blueberry Scones (oil-free. gluten-free option)
- Roasted Shaved Brussels Sprouts Salad With Walnut Crumble (gluten-free, soy-free)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Jolene Warren
Would it work to bake the grated cauliflower as in your Cauliflower Taco ‘Meat’. Which is totally awesome!
Reply
Richa
Yes that will work. Cook less time in the skillet since the cauliflower will already be cooked
Reply
Anni
Thank you Richa. My first time making it and I love it. Can’t wait to sit down and eat. Out of interest what other veg do you think would work in this, besides the red pepper and peas?Reply
Lauren
This is delicious! I made a few changes: didn’t have cauliflower so I used celery, tofu, carrot and potato. Happened to have fennel, so I used the fronds instead of seeds. I love cilantro and this sauce is delicious!Reply
Elizabeth
Hello !
Recipe does not state when to add Ginger and Garlic.
Thanks ; )Reply
Richa
it gets blended in withthe onion
Reply
Layan
This recipe looks great! Making it for dinner tonight 🙂 just wondernig though, when you say “1 cup packed cilantro”, do you mean 1 cup packed with chopped cilantro? Or just pulled leaves? I don’t want to end up putting in more cilantro than the recipe intends haha Thanks!
Reply
Richa
yes, chopped leaves and tender stems. I just chop off the hard stem and pack it in a blender. a bit less or more is not going to hange the sauce much, if you love cilantro 🙂
Reply
Sara D
This recipe was so good and also very forgiving. I made it last night and didn’t even realize that I mistakenly used the whole head of cauliflower. I used an almond-coconut milk blend and that made it nice and creamy. Even my 17 yr old, who loves to complain about my veggie dishes, liked it. In fact, he liked it so much that he thought we should take some to his girlfriend’s mom! (she is Indian) I used a red chili from my garden which added enough heat that we didn’t need any cayenne. I also accidentally dumped in way too much cardamom, but it still turned out great. I’m looking forward to trying more of your recipes!Reply
Richa
yay! so glad it turned out so well! Most Indian recipes are flexible and they can all be adjusted at any time during cooking or after, add more spices and more sauce if too much of the veggies and so on.
Reply
Nicole J
This recipe was very straightforward, and did not take me much time (although I recommend prepping ingredients and working in stages if you have a one year-old running around!). I goofed somewhere, though, and I am guessing that it was the giant head of cauliflower. The head I used was rather large and it seemed like the sauce wasn’t able to cover it all, which made the dish lack flavor. However, I added a dollop of greek yogurt and naan, so it was just fine! I am looking forward to trying this recipe again, especially to use the sauce with tofu for me, chicken for my husband, etc. Sauce was delicious! I always love your recipes.
Reply
Richa
Yes, it could be the amount of cauliflower and the sauce which is also dependent on several factors. When you add cauliflower or tofu or any other veggie, add half the quantity and mix in. Add more veggies a bit at a time and mix in so you can see if the sauce is able to mix and cover or not and stop when it seems like there is a good balance. You can also add a bit more garam masala and salt to add flavor the dish if the sauce wasnt enough. So glad you love the sauce!
Diana mclean
I had a wonderful pancake looking dish in wheeling Illinois. The top had veggies and the top was not flipped over. Non gluten and fabulous. Could you tell what you think it might be. Loved it
Thank u. I need to learn how to cook Indian food.Reply
Richa
it must be uttapam. lentil and rice pancakes with veggies. see dosa recipe on the blog and use the batter to make thick pancakes. top the pancakes with veggies. Cover and cook the pancake until the top sets. you can flip and cook a bit as well. https://www.veganricha.com/2012/04/dosa-lentil-and-rice-crepes-vegan.html
Reply
suz
I’ll be trying this next, I’ve just made the vege jalfrezi and it was awesome! thanks for the great recipes, its making the detox a little easier!
Reply
Jessica
This was quick to make, required few dishes, and turned out so delicious. Perfect. I folded in baby kale/chard/spinach at the end. Many thanks for the amazing recipes!
Reply
Keren
Wonderful! I needed to use up a small bag of cilantro, a small broccoflower and 1 ripe orange pepper…so I found this recipe for which I had all the spices. My broccoflower was probably a bit bigger than 2 cups so I upped the spicing. I ate it with rice and some cooked chickpeas I had on hand. Delicious and warming. I’ll probably eat leftovers with some soy yogurt for lunch in the next few days, thanks Richa.Reply
aartypunjabi
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
Reply
Natasha
I just made this and it’s so good. My boyfriend says the kitchen smells like a real Indian restaurant 🙂
Reply
Bea
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.
Reply
Richa
sure you can roast them and add them too. i’ll put it in as a varition. the roasting step adds to the time in the recipe, so depending on your preference you can choose roasted or non roasted:)
Reply
Bea
I’ll try that…I’m cooking this again for Thursday for a dinner party st home 🙂
Reply
Bea
I’ll try toasting them this time…as it happens I will cook this again for a dinner party on Thursday 🙂
Reply
Anonymous
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
Reply
Leah G
Ricing is a method of chopping as to make small like rice. There is no actual rice in this step.
Reply
Gabby @ the veggie nook
I looooove how green this bowl is! cilantro is one of my favourite flavours too so this sounds wonderful! And it’s perfect for using up those huuuuuge bunches of cilantro you have to buy when you get it haha
Reply
Dixya
the game was indeed pretty interesting, I am happy about the win though. love the idea of cilantro sauce..looks delicious.
Reply
Annie
The texture of this dish is so interesting – and the color – gorgeous!
Reply
easyfoodsmith
Love cauliflower and this is a very different recipe. Superb actually!
Reply
Anonymous
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?
thanksReply
Richa
Yes, add the water during blending.
Reply
Stefanie
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!
Reply
Anonymous
This comment has been removed by a blog administrator.
Reply
cumincoriandercardamom.com
Just tried this. Came out awesome
Reply
acookinthemaking
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?]) 🙂
Reply
Glue and Glitter
Beautiful! I love cauliflower.
Reply
Caitlin
i love how green this is- it would be perfect for saint patrick’s day! you never run out of ways to use cauliflower, and this looks delicious!
Reply
Angela
This looks…amazing!!!
Reply
Ruvana
This recipe looks amazing…all the recipes you create shows how creative you are, absolutely admire you for working so hard putting,your blogs together for us,viewers. I really find it hard to manage my family life and have food,on the table three,times a day..how do you do it so innovatively??Reply
Richa
Thanks Ruvana! The blog is my everyday work, so it works out to make things for the blog as thats what ends up being dinner. Some days when I don’t want to cook, we eat out. 🙂
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
