Vegan Green Keema
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 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
Description
This Vegan Green Keema uses a blended green sauce made with fresh cilantro, spinach, optional mint, and green chili combined with whole or ground spices including coriander seeds, cumin, cardamom, and black peppercorns. The sauce is mixed with sautéed red onion, minced green chili, fenugreek leaves, ginger garlic paste, and dried spices. Soaked split red lentils and chopped walnuts provide body and protein as the mixture simmers with non-dairy yogurt and water to create a thick, flavorful filling.
The texture balances softness from the cooked lentils with a slightly coarse bite from the walnuts, complemented by fragrant green herbs and warm spices. This keema can be served as a main with buttered rolls called pav, flatbread, or as a sandwich filling. It also works well as a pizza topping when combined with naan and cheese.
Practical variations include omitting walnuts for a nut-free version or replacing onion and garlic with zucchini and extra fenugreek for those avoiding those ingredients. Different lentils can be used, adjusting cooking times accordingly. Seasoning can be adapted to personal preference throughout cooking.
Ingredients
For the green sauce:
- 1 cup cilantro packed
- 1/2 cup spinach frozen
- 1/4 cup mint optional, or use more cilantro, loosely packed
- 1 green chili such as serrano or Indian green chili (or use 2 tbsp green bell pepper instead for mild, whole
- 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 neutral cooking oil generic cooking oil
- 1 cup onion red, chopped
- 1 green chili minced
- 1 teaspoon fenugreek leaves dried
- 1 tablespoon ginger garlic paste or use minced ginger and garlic
- 1 teaspoon ground coriander
- 1 teaspoon dill dried
- 1 to 2 teaspoons garam masala
- 3/4 cup split red lentils soaked in hot water for at least an hour, masoor dal
- 1/4 cup walnuts chopped into a coarse meal, coarsely chopped
- 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
- red bell pepper chopped, for garnish
- tomato chopped, for garnish
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
- Omit walnuts for a nut-free version and substitute with pumpkin or hemp seeds as a crunchy alternative.
- For no onion and garlic, replace onion with zucchini and increase dried fenugreek leaves accordingly.
- Various lentils such as whole red, split yellow, or brown lentils can be used; adjust cooking times as needed.
- Serve traditionally with buttered pav rolls, or use as filling in flatbread, pita, sandwiches, or as a pizza topping with naan and cheese.
- Protein alternatives include tempeh, TVP, soycurls, seitan, or crumbled chickpeas for a different texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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