Vegan Green Keema
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
241 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Green Keema
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Vegan Green Keemna - a meatless spin on the Indian minced meat curry using a blend of lentils and walnuts simmered in a fragrant herby spicy sauce. Vegan Mumbai Hara Keema. Glutenfree Soy-free! Nutfree option
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Ingredients
For the green sauce:
- 1 cup packed cilantro
- 1/2 cup frozen spinach
- 1/4 cup loosely packed mint, optional, or use more cilantro
- 1 whole green chili such as serrano or Indian green chili (or use 2 tbsp green bell pepper instead for mild)
- 2 teaspoons coriander seeds or ground coriander
- 1/2 teaspoon cumin seeds or use ground cumin
- 1 green cardamom pod or use 1/4 teaspoon ground cardamom
- 1/4 teaspoon black peppercorns or use 1/4 teaspoon freshly ground black pepper
- 3/4 cup water
For the Keema:
- 2 teaspoons oil
- 1 cup chopped red onion
- 1 green chili minced
- 1 teaspoon dried fenugreek leaves
- 1 tablespoon ginger garlic paste or use minced ginger and garlic
- 1 teaspoon ground coriander
- 1 teaspoon dried dill
- 1 to 2 teaspoons garam masala
- 3/4 cup split red lentils (masoor dal) soaked in hot water for at least an hour
- 1/4 cup coarsely chopped walnuts chopped into a coarse meal
- 1/2 cup of water
- 1/4 cup Non Dairy Yogurt or use cashew cream or coconut cream
- 3/4 teaspoon salt
- 1/4 cup green peas
- chopped red bell pepper or tomato for garnish
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Instructions
- Soak your dried split red lentils, if you haven’t already. They need to soak for at least 30 mins in hot water. Prep them ahead.
- Make the green sauce. Add all the ingredients to a blender and then blend until the seeds have broken down. Set aside.
- Make the keema. Heat the oil in a large skillet on medium heat. Once hot, add onion, green chili, and fenugreek leaves and mix well. Add a good pinch of salt and cook until the onion is golden. 6-8 mins
- Then add the ginger garlic paste, spices- dill, ground coriander, and garam masala and mix in for a 10-15 seconds. Then add in your drained lentils and mix well. (I like to cook the lentils for 2-3 mins here slightly toast the lentils but this is optional)
- Then add the walnuts and 1/2 a cup of water and cook. Mix really well and cook for about five minutes.
- Add the non dairy yogurt, salt, and green sauce paste. Mix well. Bring to a boil and cook for 5-7 minutes. Then add in the peas and mix in. Taste and adjust salt and flavor.
- Continue to cook for another 2 minutes then take off the heat. You don’t want the lentils to completely soften and break down. You want them to have a bit of a meaty bite. Cook until your preferred texture of lentils.
- The lentils and the walnuts are supposed to make a mincemeat kind of texture. But you can also cook them down because the sauce is really delicious any which way.
- Garnish with chopped bell pepper or tomato, red pepper flakes, and a little bit of lemon juice, and serve with flatbread or dinner rolls, or garlic bread. or add to pita bread or over pizza.
- Store refrigerated for upto 3 days. Freeze for upto a month.
Notes
- nutfree: omit the walnuts. Add 2-3 tablespoons chopped pumpkin seeds or hemp seeds
- No onion garlic: Use zucchini instead of onion. Add 1/2 teaspoon more dried fenugreek leaves instead of garlic
- Lentils: you can use other lentils such as whole red lentils, split yellow lentils or brown lentils. Adjust cook time based on the lentils
- This green Keema is usually served with some buttered dinner rolls which are called pav. you can also serve it with some flatbread or fill it up in a piece of pita bread or make sandwiches with it like sloppy joes
- I also like to sometimes make a pizza, I use a naan, top with the Keema, put some cheese and sliced jalapeño or onion and vegan bacon, and makes an excellent pizza.
- Protein options: Use tempeh, TVP, chopped soycurls or seitan, crumbled chickpeas or other vegan mince of choice
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
31g
(10%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
470mg
(20%)
Potassium
612mg
(17%)
Fiber
14g
(56%)
Sugar
4g
(8%)
Vitamin A
2796IU
(56%)
Vitamin C
13mg
(14%)
Calcium
117mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 470mg | 20% |
| Potassium | 612mg | 13% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 2796IU | 56% |
| Vitamin C | 13mg | 14% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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