Vegan Chicken Keema
Get ready to savor the irresistible flavors of Vegan Chicken Keema, a plant-based twist on the classic Indian dish that's packed with bold spices and hearty texture! This recipe features protein-rich Textured Vegetable Protein (TVP) rehydrated to mimic the meaty consistency of traditional keema, while vibrant spices like cumin, garam masala, and turmeric infuse it with authentic taste. A medley of finely chopped onion, garlic, ginger, and green chili adds depth and aromatics, while juicy tomatoes and sweet peas bring color and balance. Finished with fresh cilantro and a dash of zesty lemon juice, this quick and easy dish is ready in just 35 minutes, making it perfect for weeknight dinners. Serve it with rice, naan, or enjoy it on its own for a satisfying vegan meal that doesn’t skimp on flavor. Keywords: Vegan Chicken Keema, plant-based Indian recipes, easy vegan dinner, textured vegetable protein recipes.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Hot water
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 Green chili, finely chopped
- 1 large Tomato, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Frozen peas
- 0.25 cup Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
In a medium bowl, combine the TVP with hot water. Stir and let it sit for about 5-7 minutes until rehydrated, then drain any excess water.
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic, ginger, and green chili, and cook for another minute until fragrant.
Add the chopped tomato to the pan and cook until it softens, about 3 minutes.
Mix in the ground cumin, ground coriander, turmeric powder, and garam masala. Stir well to combine all the spices with the tomato mixture.
Add the rehydrated TVP to the pan and mix thoroughly, ensuring it is well-coated with the spice and tomato mixture.
Sprinkle salt and black pepper over the mixture and stir to combine.
Add the frozen peas to the pan and cook for another 5 minutes, stirring occasionally.
Remove from heat and stir in chopped cilantro and lemon juice.
Serve hot as a main dish or with rice or bread of choice. Enjoy your vegan chicken keema!
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
