In a mortar and pestle, or using a food processor, crush the ginger, garlic and green chili peppers into a coarse paste.
Place 2 tbsp 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 info below calculated with Gimme Lean's Veggie Protein Ground Beef Style.