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Gobi Mutter Keema: Minced Cauliflower & Peas in Cilantro-Onion Curry (Vegan, Gluten-Free)

Gobi Mutter Keema is a fragrant, savory curry of minced cauliflower and peas simmered in a cilantro-onion gravy. This vegan, gluten-free dish is full of Indian spices and makes a satisfying main for flatbreads, rice, or grains.
 
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Gobi Mutter Keema takes the flavors of traditional minced-meat keema and translates them into a plant-based version using grated cauliflower as the “mince.” The magic of keema comes from its spices, aromatics, and the cilantro-onion base, so swapping the protein keeps the taste profile authentic while making the dish lighter and vegan.
 
If cilantro isn’t your favorite, substitute a mild leafy green such as spinach for much of the cilantro. Crumbled tempeh is another excellent option if you want a firmer, chewier texture — it absorbs the spices beautifully and makes the dish heartier.

Related veganized meaty curries:
Tempeh Kale Tikka Masala; Palak/Saag Tofu; Tempeh Do Pyaza; Mango Curry Tempeh; Dhania Tempeh; Saoji Tempeh; Tempeh Shallot Onion Chili Roast.

Overview:
The onion-cilantro-spice puree is cooked until it dries and becomes clumpy, then grated cauliflower, bell pepper, and peas are added and simmered until tender. Lemon juice and a touch of non-dairy milk or water round out the sauce for a balanced, creamy finish if desired.

When the cilantro-onion mixture is fairly dry, add the bell pepper and grated cauliflower and cook briefly to combine. Then add peas, water or almond milk, salt, and lemon juice, cover, and simmer until the cauliflower is cooked through. Finish uncovered if you prefer a drier curry.

Serve this curry hot with naan, flatbreads, rice, grains, or use it as a filling for tacos or lettuce wraps. It’s versatile, quick to make, and packed with flavor from whole spices and fresh cilantro.

Tips and variations: dry-roast the fennel, cumin, and black pepper for deeper flavor before blending. For a creamy version, substitute some of the water with unsweetened almond milk or another non-dairy milk. To use tempeh, cook cubed tempeh in water with a little salt and garam masala, drain, crumble, and add in place of cauliflower.

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

5 from 5 votes
By: Vegan Richa
Prep: 20
Cook: 40
Total: 1
Servings: 2
Course: Main Course
Cuisine: Indian
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Gobi Mutter Keema is a flavorful curry made with minced cauliflower and peas in a cilantro and onion gravy. A vegan, gluten-free recipe.

Ingredients

  • 1/2 red onion, chopped
  • 1 cup packed cilantro
  • 1 green chili
  • 1/2 inch knob of ginger
  • 3-4 cloves 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

  • 1. Blend the red onion, cilantro, green chili, garlic, ginger and the whole and ground spices into a smooth puree, using about 1/2 cup water or as needed.
  • 2. Heat 1 teaspoon oil in a pan over medium heat. Add the puree and cook uncovered, stirring occasionally, until it dries and clumps, about 15–18 minutes. Reduce heat slightly after 10 minutes to prevent burning.
  • 3. While the base cooks, grate or pulse the cauliflower in a food processor to rice-like pieces. Slice the red bell pepper.
  • 4. Add the grated cauliflower and sliced bell pepper to the cooked cilantro-onion mixture. Cook 2 minutes, then add frozen peas, 1/2 cup water or non-dairy milk (for a creamier result), lemon juice, and salt. Cover and cook 6–8 minutes until the cauliflower reaches your preferred tenderness.
  • 5. Uncover and cook a few minutes longer if you prefer a drier curry. Adjust salt and cayenne to taste. Serve hot with flatbreads, rice, grains, or as a filling for tacos or lettuce leaves.

Notes

To make with tempeh: simmer 1 cup cubed tempeh with 1/2 cup water, 1/4 tsp salt and 1/2 tsp garam masala for about 10 minutes. Drain, crumble, and add to the curry where you would add the cauliflower. Variation: dry-roast the fennel, cumin, and pepper for a minute until fragrant, then blend into the cilantro-onion puree for a deeper toasted flavor.

Nutritional values are based on one serving and are approximate.

Nutrition

Calories: 106kcal, Carbohydrates: 17g, Protein: 4g, Fat: 2g

Nutrition information is automatically calculated and should be used as an approximation.


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