Spicy Vegan Keema Masala
This vegan Keema Masala or Kheema Masala is a taste of India's delicious street food, but my version is not only vegan, it is very healthy with tons of veggies, loads of protein, and no added oils. Keema is ground beef or goat in India, but for this meatless version I used beefless ground beef and trust me, even a meat-lover won't miss a beat.
Servings: 8 servings
- 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 "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
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.
Calories: 226kcal | Carbohydrates: 23g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 557mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2049IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 1mg