Vegan Inexperienced Keema – a meatless spin on the Indian minced meat curry utilizing a mix of lentils and walnuts simmered in a aromatic herby spicy sauce. Serve with a facet of rice or dinner rolls or flatbread! Vegan Mumbai Hara Keema Soy-free, Glutenfree. Nutfree choice
Right here’s a vegan spin on a restaurant favourite – keema! Keema means minced meat and keema curries are conventional Indian dishes sometimes made with mince stewed with peas or potatoes and aromatic spices. It could actually additionally generally be used as a filling in samosas.
As with all Indian curries, there are a number of sorts of spiced mince meat (keema dishes) based mostly on the area. This inexperienced keema makes use of a scrumptious cilantro dill spinach sauce that’s not like the same old tomato-based or creamy sauces.
This curry is critically a taste explosion. It’s a well-liked avenue type keema that’s particularly common in Mumbai.
This inexperienced Keema is normally served with some buttered dinner rolls that are known as ladi pav. However you can even serve it with some flatbread or fill it up in a chunk of pita bread or make sandwiches with it. Suppose spicy herby sloppy joes! Don’t let the colour throw you off. This keema is ahmazing!
Among the best issues our mother taught us was to by no means choose meals by the way it seems. Principally to not let any sturdy thought in your thoughts based mostly on simply the colour, presentation, saucy, dry, look. At all times use quite a lot of senses to resolve should you just like the meals or not. Odor, style, texture after which what you see. Dishes like these are the very best check for that. Palak tofu that appears like tofu in a spinach smoothie! These lentils in a vibrant inexperienced sauce. All completely aromatic and scrumptious.
Extra Indian curries:
Vegan Malabar Curry with Veggies and Beans
Cauliflower Spinach and Chickpeas with Mustard Seed Curry Leaf Sauce
Baked Chana Saag (Vegan Spinach Chickpea Curry)
Vegan Inexperienced Keema
Vegan Inexperienced Keemna – a meatless spin on the Indian minced meat curry utilizing a mix of lentils and walnuts simmered in a aromatic herby spicy sauce. Vegan Mumbai Hara Keema. Glutenfree Soy-free! Nutfree choice
Servings: 4
Energy: 241kcal
Elements
For the inexperienced sauce:
- 1 cup (16 g) packed cilantro
- 1/2 cup (78 g) frozen spinach
- 1/4 cup (11.25 g) mint elective
- 1 entire inexperienced chili comparable to serrano or Indian inexperienced chili (or use 2 tbsp inexperienced bell pepper as an alternative for delicate)
- 2 teaspoons coriander seeds or floor coriander
- 1/2 teaspoon cumin seeds or use floor cumin
- 1 inexperienced cardamom pod or use 1/4 teaspoon floor cardamom
- 1/4 teaspoon black peppercorns or use 1/4 teaspoon freshly floor black pepper
- 3/4 cup (177.44 ml) water
For the Keema:
- 2 teaspoons oil
- 1 cup (160 g) chopped purple onion
- 1 inexperienced chili minced
- 1 teaspoon dried fenugreek leaves
- 1 tablespoon ginger garlic paste or use minced ginger and garlic
- 1 teaspoon floor coriander
- 1 teaspoon dried dill
- 1 to 2 teaspoons garam masala
- 3/4 cup (135 g) cut up purple lentils (masoor dal) soaked in scorching water for a minimum of an hour
- 1/4 cup coarsely chopped walnuts chopped into a rough meal
- 1/2 cup (118.29 ml) of water
- 1/4 cup (61.25 g) non dairy yogurt or use cashew cream or coconut cream
- 3/4 teaspoon salt
- 1/4 cup (36.25 g) inexperienced peas
- chopped purple bell pepper or tomato for garnish
Directions
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Soak your dried cut up purple lentils, should you haven’t already. They should soak for a minimum of 30 minutes in scorching water. Prep them forward.
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Make the inexperienced sauce. Add all of the components to a blender after which mix till the seeds have damaged down. Put aside.
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Make the keema. Warmth the oil in a big skillet on medium warmth. As soon as scorching, add onion, inexperienced chili, and fenugreek leaves and blend effectively. Add a superb pinch of salt and cook dinner till the onion is golden. 6-8 minutes
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Then add the ginger garlic paste, spices- dill, floor coriander, and garam masala and blend in for a 10-15 seconds. Then add in your drained lentils and blend effectively. (I prefer to cook dinner the lentils for 2-3 minutes right here barely toast the lentils however that is elective)
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Then add the walnuts and 1/2 a cup of water and cook dinner. Combine rather well and cook dinner for about 5 minutes.
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Add the non dairy yogurt, salt, and inexperienced sauce paste. Combine effectively. Convey to a boil and cook dinner for 5-7 minutes. Then add within the peas and blend in. Style and regulate salt and taste.
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Proceed to cook dinner for an additional 2 minutes then take off the warmth. You don’t need the lentils to utterly soften and break down. You need them to have a little bit of a meaty chunk. Prepare dinner till your most popular texture of lentils.
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The lentils and the walnuts are presupposed to make a mincemeat type of texture. However you can even cook dinner them down as a result of the sauce is actually scrumptious any which manner.
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Garnish with chopped bell pepper or tomato, purple pepper flakes, and just a little little bit of lemon juice, and serve with flatbread or dinner rolls, or garlic bread. or add to pita bread or over pizza.
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Retailer 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 as an alternative of onion. Add 1/2 teaspoon extra dried fenugreek leaves as an alternative of garlic
- Lentils: you should utilize different lentils comparable to entire purple lentils, cut up yellow lentils or brown lentils. Regulate cook dinner time based mostly on the lentils
- This inexperienced Keema is normally served with some buttered dinner rolls that are known as pav. you can even serve it with some flatbread or fill it up in a chunk of pita bread or make sandwiches with it like sloppy joes
- I additionally prefer to generally make a pizza, I exploit a naan, high with the Keema, put some cheese and sliced jalapeño or onion and vegan bacon, and makes a wonderful pizza.
Diet
Diet Details
Vegan Inexperienced Keema
Quantity Per Serving
Energy 241
Energy from Fats 72
% Each day Worth*
Fats 8g12%
Saturated Fats 1g6%
Sodium 470mg20%
Potassium 612mg17%
Carbohydrates 31g10%
Fiber 14g58%
Sugar 4g4%
Protein 13g26%
Vitamin A 2796IU56%
Vitamin C 13mg16%
Calcium 117mg12%
Iron 4mg22%
* % Each day Values are based mostly on a 2000 calorie eating regimen.
Elements:
- as a vegan meat substitute we use a mixture of lentils and chopped walnuts which gives the right chew
- we get the flavors going by sauteeing some onion with fenugreek, ginger garlic paste and inexperienced chili
- cilantro, spinach and mint give the keema its inexperienced keema title
- for the warmth I add inexperienced chili, comparable to serrano or Indian inexperienced chili (or use 2 tbsp inexperienced bell pepper as an alternative for delicate)
- herbs & floor or entire spices: coriander, cumin, cardamom, garam masala, dill, and black pepper add superb taste
- Non dairy yogurt makes the gravy creamy and helps with smoothing the warmth from the chilies
- candy inexperienced peas are the everyday addition to floor meat curries and we additionally add them right here
Suggestions:
- This inexperienced Keema is normally served with some buttered dinner rolls that are known as ladi pav. However you can even serve it with some flatbread or fill it up in a chunk of pita bread or make sandwiches with it.
- You’ll be able to high it with cheese and grill it or serve it as sloppy joes.
- I additionally prefer to generally make a pizza, I exploit a naan, high with the Keema, put some cheese and sliced jalapeño or onion and vegan bacon, and makes a wonderful pizza.
- nutfree: omit the walnuts. Add 2-3 tablespoons chopped pumpkin seeds or hemp seeds
- No onion garlic: Use zucchini as an alternative of onion. Add 1/2 teaspoon extra dried fenugreek leaves as an alternative of garlic
- Oilfree: sauté in broth
How one can make Inexperienced Keema:
Soak your dried cut up purple lentils, should you haven’t already. They should soak for a minimum of 30 minutes in scorching water. Prep them forward.
Make the inexperienced sauce. Add all of the components to a blender after which mix till the seeds have damaged down. Put aside.
Make the keema. Warmth the oil in a big skillet on medium warmth. As soon as scorching, add onion, inexperienced chili, and fenugreek leaves and blend effectively. Add a superb pinch of salt and cook dinner till the onion is golden.
Then add the ginger garlic paste, spices- dill, floor coriander, and garam masala and blend in for a 10-15 seconds. Then add in your drained lentils and blend effectively. (I prefer to cook dinner the lentils for 2-3 minutes right here barely toast the lentils however that is elective)
Then add the walnuts and 1/2 a cup of water and cook dinner. Combine rather well and cook dinner for about 5 minutes.
Add the yogurt, salt, and inexperienced sauce paste. Combine effectively.
Convey to a boil and cook dinner for 5-6 minutes. Then add within the peas and blend in. Style and regulate salt and taste.
Proceed to cook dinner for an additional two minutes then take off the warmth. You don’t need the lentils to utterly cook dinner and break down. You need them to have a little bit of a chunk. Prepare dinner till your most popular texture of lentils.
The lentils and the walnuts are presupposed to make a mincemeat type of texture. However you can even cook dinner them down as a result of the sauce is actually scrumptious any which manner.
Garnish with some chopped bell peppers or tomato, purple pepper flakes, and just a little little bit of lemon juice, and serve with flatbread or dinner rolls, or garlic bread.
Storage:
Refrigerate for upto 3 days, freeze for upto a month
