Vegetarian Beef Kheema
Elevate your weeknight dinner game with this flavorful and protein-packed Vegetarian Beef Kheema, a plant-based twist on the classic Indian dish. Made with hearty plant-based meat crumbles, aromatic spices like garam masala, cumin, and turmeric, and a medley of fresh vegetables including sweet peas and juicy tomatoes, this one-pan recipe is bursting with bold flavors and wholesome goodness. Perfectly simmered for a rich, savory finish and garnished with vibrant fresh cilantro, this vegetarian version of kheema pairs beautifully with fluffy basmati rice or warm, pillowy naan bread. Ready in just 50 minutes, it’s ideal for a cozy family meal or a quick midweek indulgence. Perfect for vegans, vegetarians, or anyone looking to explore a delicious meat-free alternative, this Vegetarian Beef Kheema is a mouthwatering fusion of tradition and innovation.
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Recipe Information
Ingredients
- 500 grams plant-based meat crumbles
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 pieces green chilies, sliced
- 2 medium tomato, finely chopped
- 1 cup peas
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 cup water
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large pan over medium heat.
Add the finely chopped onions and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for another 2 minutes until fragrant.
Add the chopped tomatoes and peas to the pan. Cook until the tomatoes become soft, around 5 minutes.
Stir in the coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and salt.
Mix well and let the spices cook for 2 minutes to blend and release their aroma.
Add the plant-based meat crumbles to the pan, mixing thoroughly to coat with spices.
Pour in 0.5 cup of water, and stir the mixture well.
Reduce the heat to low, cover the pan, and let it simmer for 15 minutes, stirring occasionally.
Uncover the pan and let the kheema cook for another 5 minutes or until the mixture thickens to your desired consistency.
Garnish with fresh chopped cilantro before serving.
Serve hot with rice or naan.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 26.7 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2989 mg | 64% | |
*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.
