'Keema' Matar

‘Keema’ Matar

This is comfort to the max, a classic home style dish guaranteed to give you that warm glow of satisfaction. This vegan version replaces minced lamb or beef with a protein busting nutritious vegan ‘mince’, which is simmered in a copse of woody spices and tomato masala, with perky green peas peering out sweetly.

  • 2 tbsp oil
  • 2 medium onions, chopped
  • 6 black peppercorns
  • 1 black cardamom pod
  • ½ tsp cumin seeds
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3 tomatoes, chopped
  • 2 tbs tomato puree
  • 500ml water
  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 2 green chillies, chopped
  • 500g frozen veggie/vegan mince
  • 150g frozen green peas
  • Salt
  • Handful of fresh coriander leaves, chopped

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How To Make ‘Keema’ Matar

  1. In a large pot over a medium heat, warm the oil, then add the peppercorns, cardamom, cumin seeds, cook for 1 minute. Then sauté the onions until opaque and spoon in the ginger and garlic pastes.
  2. Next add the tomatoes and tomato paste, stir well, turn the heat to low and cook for 3-4 minutes or so until the mix has dried a little. Season with salt, pitch in the powdered spices – chilli, coriander, curry and garam masala – tip in the chopped chillies and add enough water to cover the surface of the ingredients (you’ll need to keep adding water incrementally as the veggie mince doesn’t have the fat content to render through the ingredients and may dry out). Cover and cook for around 10 minutes until the spices have cooked through.
  3. Pop in the frozen veggie/vegan mince and cook for a further 10 minutes. Review and add more water if needed.
  4. Uncover add the frozen peas and cook over a high heat for 5 minutes, reducing the gravy a little but leaving the mix a little sloppy. Scatter with coriander leaves and serve alongside a helping of Lemon Rice.




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‘Keema’ Matar

This is comfort to the max, a classic home style dish guaranteed to give you that warm glow of satisfaction. This vegan version replaces minced lamb or beef with a protein busting nutritious vegan ‘mince’, which is simmered in a copse of woody spices and tomato masala, with perky green peas peering out sweetly.

  • 2 tbsp oil
  • 2 medium onions, chopped
  • 6 black peppercorns
  • 1 black cardamom pod
  • ½ tsp cumin seeds
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3 tomatoes, chopped
  • 2 tbs tomato puree
  • 500ml water
  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 2 green chillies, chopped
  • 500g frozen veggie/vegan mince
  • 150g frozen green peas
  • Salt
  • Handful of fresh coriander leaves, chopped

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