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Spicy Vegan 'Kheema' (Mince)

Vegan "Kheema", usually made with goat mince, but for this easy and tasty vegan version I use TVP.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side
Cuisine: Indian, Vegan
Servings: 8 servings
Author: Vaishali Honawar


  • 1 cup soya granules or textured vegetable protein (TVP), soaked in boiling water for at least 15 minutes. Drain and squeeze out the excess water.
  • 1 tbsp canola or any vegetable oil
  • 1 tbsp grated ginger
  • 5 cloves garlic , minced
  • 3 tomatoes , diced
  • 1 cup carrots , cut into a very small dice
  • 1 cup green peas (I used frozen)
  • 1/2 cup frozen corn kernels
  • 1/2 tsp turmeric
  • 1 cup coconut milk
  • 4-5 sprigs of mint , leaves removed from the stems, then chopped
  • Grind into a fine powder in a coffee/spice grinder:
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 tbsp poppy seeds
  • 3 cardamom cloves
  • 4 cloves
  • 1 1- inch stick of cinnamon
  • 2 red chillies
  • 1 tbsp peppercorns (use less or skip if you don't want the kheema to be too spicy)


  • Heat the oil in a wide saucepan.
  • Add the ginger and garlic and saute for a minute until fragrant but don't let it burn.
  • On medium heat, add the spice powder and stir to toast, about a minute.
  • Add the carrots and stir for a minute.
  • Add the tomatoes and stir. Cook for a few minutes until the tomatoes are broken down and the juices have evaporated.
  • Add the peas, corn kernels and the textured vegetable protein. Add the salt.
  • Cook for about 15 more minutes, until all the flavors have blended.
  • Add the coconut milk, mix in, and turn off the heat. Add the mint and mix.
  • Serve hot with chapatis or rice.