Indian Gobi Mutter – roasted cauliflower and peas curry (vegan, gluten free)

Indian Gobi Mutter – roasted cauliflower and peas curry (vegan, gluten free)

My vegan version of an old classic! Gobi mutter is translated as cauliflower and peas curry, and is usually quite dry and cooked just in spices and oil and perhaps one tomato or some tomato puree. I love a saucy curry to eat with rice so I decided to roast a couple of peppers to blend with the onions, garlic, ginger, chilli and spices to create a saucier dish which turned out amazing!

Rather than frying the cauliflower I baked it in the oven as roasted turmeric cauliflower is one of Sunny’s favourites and I knew she would scoff any extra I had! (Which she did – about 15 florets in one sitting – so proud of my vegan girl!) It ended up being super easy and delicious and meant the cauliflower was cooked just how we like it – soft but with a bit of bite and crisp!

If you love Indian food I have some great recipes for you to try! Some of our favourites are my spinach and chickpeas curry which is so tasty and quick, my tofu saag paneer and my creamy roasted cauliflower korma. All amazing and regulars in our kitchen!

INDIAN GOBI MUTTER – ROASTED CAULIFLOWER AND PEAS CURRY (VEGAN, GLUTEN FREE)

Serves 2-3

Prep time – 15 minutes

Cook time – 30 minutes

Total time – 45 minutes

Ingredients

  • 2 red peppers
  • 1 onion
  • 1 large thumb sized piece of ginger
  • 4 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp fenugreek powder or seeds
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1-2 fresh green chillies (optional)
  • 1 large cauliflower
  • vegetable oil of choice
  • 250g peas

Directions

  1. Preheat the oven to 180’C
  2. Chop the cauliflower in to bite sized pieces and place on a baking tray. Toss with vegetable oil and 1/2 tsp of turmeric with a pinch of salt. Roast for about 30 minutes, tossing half way through
  3. Chop the peppers into 1 inch pieces and roast in oil and a pinch of salt for about 20 minutes
  4. While the veggies are roasting chop the onion, chilli, garlic and ginger.
  5. In a frying pan on medium heat fry the cumin seeds in a tbsp. of vegetable oil for a minute until fragarant. Add the onion and turn the heat down to low and fry for 8-10 minutes stirring every minute or so.
  6. When the onion is soft and golden add the garlic, chilli and ginger and the rest of the spices and stir for a minute or so.
  7. Add 300ml of water to the pan with the roasted peppers and give it a good stir before transferring to a blender.
  8. Blend until smooth and return to the pan.
  9. Stir in the peas and roasted cauliflower and taste and check for seasoning.
  10. If you like a citrusy flavour add a squeeze of lemon before serving. Lovely with a dal and rice or just rice.

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