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Vegan Green Keema
5 from 30 votes

Vegan Green Keema

Vegan Green Keema is a plant-based lentil dish cooked in a vibrant green sauce of cilantro, spinach, mint, and green chili, infused with spices like coriander, cumin, and garam masala. It features split red lentils and walnuts mixed into a spicy, herbaceous base giving it a rich texture and warming flavor suitable as a hearty main or sandwich filling.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 241 kcal
Course: Main Course
Cuisine: Indian

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
  • tomato chopped, for garnish
  • red bell pepper chopped, for garnish

Instructions

    Cup of Yum
  1. 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.
  2. Make the green sauce. Add all the ingredients to a blender and then blend until the seeds have broken down. Set aside.
  3. 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
  4. 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)
  5. Then add the walnuts and 1/2 a cup of water and cook. Mix really well and cook for about five minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 241

% 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.