Vegetarian Keema

Experience the vibrant flavors of 'Vegetarian Keema,' a plant-based twist on the traditional Indian classic, perfect for a hearty and nutritious meal. This recipe swaps out meat for protein-packed soy granules, blended with a medley of spices like garam masala, turmeric, and coriander for a bold and aromatic base. Fresh vegetables, including peas, carrots, and bell peppers, add layers of texture and color, while a garnish of cilantro and a splash of zesty lemon juice elevate the dish to a whole new level. Ready in just 45 minutes, this vegetarian keema is an easy yet satisfying dish that pairs beautifully with naan, roti, or steaming basmati rice. Whether you're a meatless eater or just looking for a flavorful plant-based meal, this recipe is a must-try!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to splutter and release their aroma.

Step 3

Add the finely chopped onion to the pan and sauté until it becomes translucent, about 3-4 minutes.

Step 4

Stir in the ginger-garlic paste and chopped green chili, cooking for another 2 minutes until the raw aroma disappears.

Step 5

Add the chopped tomatoes to the pan and cook until they soften, breaking them down with a spatula. This should take about 5 minutes.

Step 6

Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the onion-tomato mixture.

Step 7

Add the prepared soy granules, peas, chopped carrots, and bell pepper. Mix everything well and let it cook for about 10 minutes, stirring occasionally.

Step 8

Once the vegetables are almost cooked through, add the garam masala, stirring well to incorporate the flavors.

Step 9

Allow the vegetarian keema to cook for an additional 5 minutes, ensuring all the vegetables are tender and flavors are melded together.

Step 10

Garnish with freshly chopped cilantro and squeeze lemon juice over the top before serving. Serve hot with naan, roti, or rice.

Nutrition Facts

Serving size	(1519.6g)

Amount per serving	% Daily Value*
Calories	1227.5

Total Fat 30.9g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2520.0mg	0%
Total Carbohydrate 133.9g	0%
Dietary Fiber 47.1g	0%
Total Sugars 44.8g
Protein 118.7g	0%

Vitamin D 0IU	0%
Calcium 941.1mg	0%
Iron 27.6mg	0%
Potassium 1946.3mg	0%

*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.

Source of Calories

Fat: 21.6%

Protein: 36.8%

Carbs: 41.6%