Vegetarian Keema
Dive into the rich, aromatic flavors of Vegetarian Keema, a delightful plant-based twist on the classic Indian dish. Made with protein-packed soy granules, vibrant vegetables like peas, carrots, and bell peppers, and a fragrant blend of spices including cumin, garam masala, and coriander, this hearty recipe delivers bold taste without compromising on health. Perfectly spiced and simmered to perfection, this meat-free keema is a quick and wholesome option for weeknight dinners or meal prep, coming together in just 45 minutes. Serve it with warm naan, fluffy basmati rice, or roti, and finish with a squeeze of fresh lemon juice and a sprinkle of cilantro for a pop of freshness. Vegan-friendly, rich in protein, and full of authentic Indian flavors, this Vegetarian Keema is sure to become a family favorite!
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Recipe Information
Ingredients
- 200 grams soy granules
- 500 ml water
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 medium green chili, chopped
- 2 medium tomatoes, finely chopped
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 100 grams peas
- 1 medium carrots, finely chopped
- 1 medium bell pepper, finely chopped
- 1 to taste salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Begin by soaking the soy granules in 500 ml of hot water for about 10 minutes. Once softened, drain them thoroughly, squeezing out excess water, and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to splutter and release their aroma.
Add the finely chopped onion to the pan and sauté until it becomes translucent, about 3-4 minutes.
Stir in the ginger-garlic paste and chopped green chili, cooking for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes to the pan and cook until they soften, breaking them down with a spatula. This should take about 5 minutes.
Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the onion-tomato mixture.
Add the prepared soy granules, peas, chopped carrots, and bell pepper. Mix everything well and let it cook for about 10 minutes, stirring occasionally.
Once the vegetables are almost cooked through, add the garam masala, stirring well to incorporate the flavors.
Allow the vegetarian keema to cook for an additional 5 minutes, ensuring all the vegetables are tender and flavors are melded together.
Garnish with freshly chopped cilantro and squeeze lemon juice over the top before serving. Serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 44.8 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 941 mg | 72% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1946 mg | 41% | |
*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.
