Description
This vegan Keema Curry is so flavourful, packed with plant-based protein and comes together in no time. Serve it over rice or with freshly baked naan.
Ingredients
Scale
- 1 cup textured soy protein granules (100 g)
- 1 large onion, diced
- 1 large carrot, shredded
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1/3 cup walnuts (35 g)
- 2 cups tomato purée (500 g)
- 2 1/2 tsp garam masala
- 1 1/2 tsp cumin
- 1 tsp coriander
- 1/4 tsp chili powder (optional)
- 1 tsp salt
- 1 cup frozen peas, thawed (140 g)
Instructions
- Soak the soy crumbles in ~1 3/4 cup hot water with 1/4 tsp salt for 10-15 min.
- In the meantime prep all the vegetables.
- Process the walnuts into a coarse meal.
- Heat a large, deep pan over medium heat. Sauté the onion for about 5 min until translucent.
- Add garlic, ginger, shredded carrots and a pinch of salt and cook for another 3 min.
- Drain the soaked soy crumbles and squeeze out the ecxess water.
- Add the rehydrated soy crumbles to the pan, together with the walnut meal and cook everything for 5 min.
- Now add all the sprices and salt, stir and toast for 1-2 min until fragrant.
- Finally, stir in the tomato purée, cover and simmer for 15 min.
- After 10 min add the peas.
- Top with chopped coriander leaves, freshly cracked black pepper and serve with rice, naan or chapati.
Nutrition
- Serving Size: 1/3 recipe
- Calories: 339.6 kcal
- Sugar: 16.4 g
- Fat: 9.7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7.1 g
- Carbohydrates: 31.6 g
- Fiber: 8 g
- Protein: 25.5 g