Vegetarian Chicken Qeema
Experience the rich, aromatic flavors of Vegetarian Chicken Qeema, a modern twist on the beloved South Asian classic. This plant-based recipe features vegetarian ground chicken simmered with a medley of warm spices, including garam masala, coriander powder, and cumin seeds, creating a mouthwatering blend of seasoning. Bright pops of green peas add texture and color to the dish, while the addition of fresh tomatoes and ginger-garlic paste lends depth and authenticity to the flavor profile. Ready in just 45 minutes, this hearty and protein-packed dish pairs beautifully with naan, roti, or steamed rice, making it perfect for family dinners or meal prep. Vegan-friendly yet steeped in traditional tastes, this Vegetarian Chicken Qeema is sure to satisfy your cravings while promoting sustainable eating. Keywords: Vegetarian Chicken Qeema, plant-based qeema recipe, vegetarian dinner ideas, healthy South Asian recipes.
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Recipe Information
Ingredients
- 500 grams vegetarian ground chicken
- 1 large onion
- 1 tablespoon ginger-garlic paste
- 2 whole green chili
- 2 medium tomatoes
- 150 grams peas
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons fresh coriander leaves
Instructions
Begin by finely chopping the onion and green chili, and dicing the tomatoes into small cubes.
Heat the oil in a large skillet over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion to the skillet and sauté until golden brown, stirring occasionally to prevent burning.
Stir in the ginger-garlic paste and green chili, cooking for another 2 minutes until fragrant.
Add the diced tomatoes and cook until they soften and oil begins to separate from the mixture, about 5-7 minutes.
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.
Introduce the vegetarian ground chicken into the skillet, breaking it up with your spoon. Cook for about 10 minutes, stirring frequently.
Add the peas and mix them into the qeema, allowing them to cook through for another 5 minutes.
Sprinkle the garam masala over the qeema, mixing well to distribute the spices evenly.
Adjust salt to taste and cook for an additional 2-3 minutes or until the mixture is completely cooked through.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with naan, roti, or rice for a complete meal.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 31.4 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2598 mg | 55% | |
*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.
