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Vegan Keema Curry

vegan keema curry recipe
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5 from 2 reviews

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

  • 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

  1. Soak the soy crumbles in ~1 3/4 cup hot water with 1/4 tsp salt for 10-15 min.
  2. In the meantime prep all the vegetables.
  3. Process the walnuts into a coarse meal. 
  4. Heat a large, deep pan over medium heat. Sauté the onion for about 5 min until translucent. 
  5. Add garlic, ginger, shredded carrots and a pinch of salt and cook for another 3 min.
  6. Drain the soaked soy crumbles and squeeze out the ecxess water.
  7. Add the rehydrated soy crumbles to the pan, together with the walnut meal and cook everything for 5 min. 
  8. Now add all the sprices and salt, stir and toast for 1-2 min until fragrant. 
  9. Finally, stir in the tomato purée, cover and simmer for 15 min.
  10. After 10 min add the peas.
  11. Top with chopped coriander leaves, freshly cracked black pepper and serve with rice, naan or chapati.

Find it online: https://www.veggiejam.com/english/vegan-keema-curry/