Gobi Mother Keema is a hearty curry of chopped cauliflower and peas in a cilantro and onion sauce. A vegan and gluten free recipe.


  • 1/2 ( 0.5) Oignon Rouge hachĂ©
  • 1 cup (< span class="wprm-recipe-ingredient-amount">16 g) Coriandre emballĂ©e
  • 1 allspice vert< /li>< li class="wprm-recipe-ingredient" style= "list-style-type : disque ;"> 1/ 2 pouce (0.5 pouce) bouton de gingembre
  • < span class="wprm-recipe-ingredients">3-4 girofle de l’ail
  • 1/4 Ă  the (0.25 cc) Graines de Fenouil< /a>
  • 1/4 cĂ c (0, 25 cc) Graines de Cumin
  • 3-4 poivre noir
  • a gĂ©nĂ©reuse pincĂ©e de cannelle en poudre poudre de cardamome , Poudre de Clou de Girofle
  • 1/2 cĂ c (0.5 tsp) garam masala
  • 1 cc huile
  • 1/2 (0.5 ) tĂȘte de chou- fleur ou 1,5 -2 cups RĂąpĂ©
  • 1/2 cup (72.5 g) gelĂ© n pois verts
  • < li class="wprm-recipe-ingredient" style="list-style-type: disc;">1 poivron rouge tranchĂ© fin

  • 1/2 cc (0.5 cc ) sel ou au goĂ»t
  • 1 /2 cĂ c (0.5 cc) Lemon juice or Vinaigre
  • 1/2 cup (< span class=" wprm-recipe-ingredient-amount">122 ml) eau ou lait non laitier
  • < span class="wprm-recipe -ingredients -unit-system wprm-recipe-ingredients-unit-system-1"> a gĂ©nĂ©reuse pincĂ©e de poivre de Cayenne ou de poudre de chili
  • Preparation

  • Mix together onion, cilantro, chili, garlic, ginger and spices until smooth (use 1/2 cup or more water). Add a teaspoon of oil to a pan and heat over medium-high heat. Add the pulp and cook, uncovered, for 15 to 18 minutes or until dry and crumbly. Reduce heat to low-medium after 10 minutes. Stir occasionally to avoid burning.
  • Meanwhile, chop the cauliflower and rice ( chop) in a blender or food processor or grill. Slice peppers and other vegetables as you add them.
  • Add grated cauliflower and peppers to curry onions with cilantro. Mix well to distribute evenly and cook over medium heat for 2 minutes. Add peas and 1/2 cup water (almond milk for a creamier version), lemon juice and salt. Cover and cook for 6 to 8 minutes. Mix and adjust salt and spices/cayenne pepper. Cook uncovered to dry out the curry a little, or until the cauliflower is tender, depending on your preference. 3-5 minutes. Serve warm with naan/flatbread or rice or granola, or fill tacos or lettuce leaves.
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