Vegan Keema Matar
Savor the bold and comforting flavors of *Vegan Keema Matar*, a plant-based twist on the classic Indian dish. Made with protein-packed textured vegetable protein (TVP) and vibrant green peas, this recipe brims with aromatic spices, including cumin, coriander, turmeric, and garam masala. The rehydrated TVP perfectly mimics the texture of traditional minced meat, absorbing the rich and spiced tomato base. A hint of fresh lemon juice adds brightness, while a sprinkle of fresh cilantro brings a burst of color and freshness. Ready in just 45 minutes, this wholesome and hearty vegan keema pairs beautifully with steamed basmati rice or warm flatbread. Perfect for weeknight dinners or meal prep, this dish is both delicious and nutritious, offering an easy way to enjoy the unmistakable flavors of Indian cuisine guilt-free!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Hot water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 inch Ginger, grated
- 2 Green chilies, chopped
- 2 medium Tomatoes, chopped
- 1 cup Frozen peas
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by soaking the TVP in hot water for 5-10 minutes until it softens and rehydrates. Drain any excess water afterward.
In a large pan, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it turns translucent.
Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for another 2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and start to break down.
Add the ground cumin, ground coriander, turmeric powder, red chili powder, and salt to the pan. Cook for another 2 minutes to let the spices bloom.
Add the rehydrated TVP to the pan and mix well to combine with the spice mixture.
Add the frozen peas to the pan, cover, and let the mixture cook for 10-12 minutes, stirring occasionally, until the peas are cooked through.
Sprinkle garam masala over the mixture and mix well. Cook for an additional 2 minutes.
Finish by stirring in the lemon juice and garnishing with chopped fresh cilantro.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 7.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1302 mg | 28% | |
*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.
