Vegan Keema Masala
This authentic-tasting vegan keema masala recipe is made with loads of vegetables and plant-based meat simmered with ginger, garlic and garam masala spices. Serve it with naan, roti or rice.
Servings: 4 servings
Calories: 378kcal
Equipment
- Large saucepan
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
Serving: 1 serving | Calories: 378kcal | Carbohydrates: 50g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Potassium: 1223mg | Fiber: 13g | Sugar: 8g | Vitamin A: 4098IU | Vitamin C: 67mg | Calcium: 58mg | Iron: 24mg