My vegan keema masala is a plant-based version of a popular Indian curry made with minced meat. Vegan ground beef is simmered with spices and vegetables to make a dish that's both mouthwateringly delicious and very healthy.
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What is keema masala?
Keema, in Hindi and Urdu, is ground beef or goat. It is an especially popular meat among Muslims in the Indian subcontinent, including India, Pakistan and Bangladesh, who use it to make sumptuous dishes like keema samosa, keema biryani and a deliciously spiced curry that's simply called "keema" or "keema masala."
There are many ways you can make a keema masala, with or without onions, with or without tomatoes and with or without veggies. The version I have for you today is true to a keema you might be served at an Indian street food stall: spicy, full-flavored, and stunningly delicious. Only, this recipe is all vegan and it's loaded with veggies. It's so good that when I take it to potlucks, it's usually the first thing to disappear from the table.
If you like complex tasting Indian food that's also surprisingly easy to make, this is the recipe for you. If you have a meat-eater around who thinks vegan food is all salads and quinoa, this is the vegan recipe that will change their mind. If you want a dish that's healthy, nutritious, but delicious too, this is it.
When I first veganized this dish at the beginning of my vegan journey in 2007, drawing upon my memories of eating keema masala at the homes of my Muslim friends and in Muslim restaurants in Bombay, I used vegan TVP granules because that was one of the very few meat alternatives available at the time. Now that vegan meats are easily available, I prefer using those because they create a more authentic-tasting and authentic-textured vegan keema. This time I used Beyond Beef but you can use any brand - I just buy whatever's on sale.
This vegan keema masala is rich and flavorful without any added oils, and to achieve that I came up with a clever trick: use coconut milk to sauté the onions and herbs and spices. The fat in the coconut milk helps cook the ingredients and draws out their flavors, and since you do need a small amount of coconut milk in this recipe anyway, it works perfectly.
The recipe is ready in under 30 minutes and, when made with Beyond Beef, it is also soy-free and gluten-free. You can add more water or vegetable stock to make the keema masala saucy -- I like mine with just a bit of sauce.
This recipe is delicious! I didn't tell my meat-loving husband (at first) that he wasn't eating ground beef. He thoroughly enjoyed this dish.
-Jane
Recipe card
Vegan Keema Masala
Ingredients
- 1 large onion (finely chopped)
- 4 cloves garlic (chopped)
- 1-2 jalapeno peppers (chopped, deseed for less heat)
- 2 tablespoon cilantro
- 1-inch knob ginger (chopped)
- 2 large tomatoes (chopped)
- 2 teaspoon garam masala
- 14-16 oz vegan ground beef (like Beyond or Impossible)
- 1 large carrot (finely diced)
- 3 medium potatoes (finely diced)
- 1 cup frozen green peas
- Salt and ground black pepper to taste
- ¼ cup + 2 tbsp coconut milk
- Juice of 1 lemon or lime
Instructions
- In a mortar and pestle, or using a food processor, crush the ginger, garlic and green chili peppers into a coarse paste.
- Place 2 tablespoon of the coconut milk in a large saucepan and once it becomes frothy, add the onions and the ginger-garlic-chili paste and coriander leaves. Season with salt and ground black pepper and saute until the onions start to turn transparent.
- Add the tomatoes and the garam masala. Saute until the tomatoes begin to break down.
- Add the meatless meat and continue to saute for a couple of minutes, then add the carrots and potatoes. Mix well, add 2 cups of water, cover, and let the keema masala cook for 10 minutes or until the vegetables are cooked.
- Add the frozen green peas and the remaining coconut milk. Bring back to a boil, then turn off the heat. Check for salt and add more if needed.
- Squeeze in lemon or lime juice and mix. Serve hot.
Nutrition Information
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Vegan keema FAQs
Soak the TVP granules in hot, salted water for 30 minutes. Strain the TVP granules and squeeze out as much water as possible before adding them to the recipe instead of the vegan meat in step 4.
You can use zucchini, green beans, cauliflower, sweet potatoes and bell peppers in this keema masala recipe. Chop the vegetables into small pieces.
Serve the vegan keema with roti or vegan naan or basmati rice or with an Indian dinner roll like pav. You can serve a vegan raita or kachumber on the side.
Absolutely. You can refrigerate the vegan keema for up to four days, or freeze it for up to four months. Defrost and reheat in a saucepan or in the microwave, adding a little water if necessary.
Dagmar says
Hi there, haven’t made any if your recipes for a while, but today we’ve had lots of rain so I made your intriguing dandelion bread. Had read in gardening that dandelions are very good for the soil and then read your take on them and I’m a convert! Not only are they good for early bee food, but they are in my opinion pretty and now I also know that mostly everything is edible…. Win win.
While baking a sourdough loaf I thought now I have an open can of coconut milk ( used some in the dandelion bread) so I scrolled through your dals and came up with Keema Masala recipe. Decided to use the portobello caps I had left in the fridge, instead of the fake meat, which I have in the freezer. Not crazy about, but will try it next time. I’m trying hard to be mindful of not wasting food.
It turned out great and right now I’m cooking rice in the instant pot to accompany it.
Hope I can enclose pics of both, but if not…..thank you so much!
You inspire me!
Only thing, it took me much longer than 8 mins to prep everything, but then you are a pro at this
Kavita Mistry says
Hiya does the coconut make it taste like coconut? Thanks
Vaishali says
It makes it creamy, you will have a bit of coconut flavor though.
Shah says
Hi Vaishali, hope you're well. I was surprised by how good this turned out to be! Last time I made keema with a meat alternative, it turned out rather unpleasant so I haven't tried again for many years until I found your recipe. Here in the UK, this time I used Viv Era meat alternative but last time it was Quorn mince. Your recipe, combined with a better meat alternative, created a dish as tasty as real keema! The added coconut milk works very well to create more complex flavors too. I never thought about trying that before.
Thank you for sharing this wonderful recipe. I plan to make it my regular keema recipe from now on. Have a good day. 🙂
Punam Paul says
A very good recipe for dinner and breakfast. Goes very well with Chapati or Paratha
Mary says
I made this awhile back and forgot to leave a comment. It was great! Thanks for another recipe.
Jane says
Hi Vaishali
This recipe is delicious! I didn’t tell my meat-loving husband (at first)that he wasn’t eating ground beef. He thoroughly enjoyed this dish. Not a fro is leftover.
Do you by any chance know a source for live curry plants? I’ll bet they would thrive here in Houston. I’d love to plant one in my garden.
Vaishali says
Hi Jane, so happy you enjoyed it! Thanks for letting me know.
About curry leaf plants, they are hard to find, but Indian groceries sometimes sell them and I am sure there are many such stores in the Houston area with the large Indian community you have there. If your store doesn't have it, ask them if they can get you one--- sometimes they'll find one for you.
Padmini says
What is the other option for meatless ground meat as the same is not available in India?
Vaishali says
Hi Padmini, you can use soya granules. Out here we need to soak those in hot water before using -- follow your manufacturer instructions.