Vegan Keema Madras with lentils
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
222 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Vegan Keema Madras with lentils
Description
Vegan Keema Madras with lentils is a spiced dish combining red lentils and potatoes cooked until tender, then incorporated into a thick sauce made from blended tomatoes, coconut, and a carefully ground mix of aromatic spices such as black pepper, cinnamon, cumin, and coriander. The mixture is finished with crushed walnuts and optionally shredded carrots, adding texture and subtle nutty notes. Garlic and onion provide a savory base, while lime juice and red pepper flakes brighten and add mild heat to the final result.
The dish offers both soft and chunky elements, with the creamy lentils complementing tender potato pieces and crunchy walnuts. Cooking the sauce until oil separates intensifies the spices and produces depth. Vegan Keema Madras can be served hot alongside rice or flatbreads, making a filling and flavorful plant-based meal.
The recipe notes suggest alternatives like using cooked brown lentils or mashed chickpeas for variation, and adjusting the heat level with pepper and red pepper flakes. Fresh spices and careful toasting enhance the aroma and flavor balance, while ingredients like walnuts can be omitted for nut-free needs.
Ingredients
- 1/3 cup red lentils (masoor dal)
- 3/4 cup potato small cubes, cubed
Spices:
- 1/2 tsp black pepper use 1 tsp for the real deal, pepper corns or freshly ground
- 1/2 tsp cinnamon or 1 inch cinnamon stick
- 3/4 - 1 tsp fennel seeds
- 1 tsp coriander powder
- 1/2 tsp cumin ground
- 1/2 tsp poppy seeds
- 1 tsp rice optional), or use rice flour, raw
- 1/2 tsp sage
Sauce:
- 2 tsp neutral cooking oil generic cooking oil
- 3 cloves garlic finely chopped
- 1/2 cup onion finely chopped
- 2 tomato or 11 oz diced, medium
- 2 tbsp coconut shredded
- 1/3 cup walnuts coarsely crushed
- 1/3 cup carrot optional, shredded
- 3/4 tsp salt
- cilantro for garnish
- red pepper flakes
- lime juice
Instructions
- Lentils + Potatoes: Add red lentils, potatoes, and 2 cups water in a saucepan. Cook uncovered over medium heat until potatoes are tender. 13-14 mins. Add in a good pinch of salt mid way. Do not drain.
- Spices: Grind the the spices in a grinder or blender. Heat oil in a skillet over medium heat. Add the spices and toast for 2-3 mins. If the pan is heating too quickly, roast at medium-low heat.
- Add garlic and cook for a few seconds. (You can also add 6 curry leaves at this point if you have some). Add onion and good pinch of salt and cook until translucent, stirring occasionally. Meanwhile, blend the tomatoes with coconut and a few tbsp of water until smooth.
- Add the blended tomato coconut mixture and cook over medium until it thickens and oil starts to leave the mixture. 5 to 7 mins. Add the carrots and walnuts and cook for 2 mins.
- Add the cooked lentils and potatoes with the cooking water(it should be about a half cup or so liquid after evaporation during cooking in step 1). Add salt and mix well to combine the spiced mixture and lentils.
- Reduce heat to medium-low, cover and cook for 5 to 7 mins. Taste and adjust salt and flavor.
- Add a dash of lime juice, generous pepper flakes or cayenne, and cilantro and serve with rice, flatbread or dosas. Or add to wraps, tacos.Store: Refrigerate for upto 3 days.
Notes
- To make this dish nut-free, omit the walnuts or substitute with seeds if desired.
- Use cooked brown or green lentils, or lightly mashed chickpeas, instead of red lentils for a texture variation.
- When using canned tomatoes, consider doubling the spices to balance their stronger, sweeter flavor.
- Adjust the heat by varying black pepper quantity and red pepper flakes to your preference; adding dried red chilies during spice toasting increases heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 510mg | 21% |
| Potassium | 587mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 2295IU | 46% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 63mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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