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Keema Matar

This is a flavourful vegan spin on the mince-curry from India. Minced mushrooms and dried soy cooked in a rich tomato sauce packed with flavours is my definition of comfort food. This is a perfect mid-week dinner.
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Vorbereitungszeit 20 Minuten
Zubereitungszeit 1 Stunde
Gesamtzeit 1 Stunde 20 Minuten
Portionen: 3
Gericht: Main Course
Küche: Indian, South Asian
Ingredients Method Notes

Zutaten
  

Vegan Mince Substitute
  • 300 g button mushrooms finely chopped
  • 150 g dried soy mince
  • Vegetable Stock
Aromatics
  • 2 medium-sized white onions diced
  • 4 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1-2 green chillis minced
Whole spices
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 bay leaf
  • 1 (2 cm) cinnamon stick
Ground spices
  • 1 tablespoon turmeric
  • 1/2 tablespoon chilli powder
  • 1 tablespoon garam masala
Other
  • 4 tablespoons cooking oil
  • 3 large tomatoes *
  • 300 ml vegetable stock
  • 150 g green peas
  • Salt
  • Black pepper

Method
 

Preparation
  1. Rehydrate the TVP in vegetable stock. In a pan, dry-fry the mushrooms for about 10 minutes, stirring occasionally and remove them when they are about 80% "done".
  2. Grate the tomatoes into a bowl.
Cooking procedure
  1. To a pan, add the cooking oil and toast the whole spices for a few minutes on medium-low heat.
  2. Sauté onions and pre-fried mushrooms until fragrant and add some salt. Add other aromatics and continue for 1-2 minutes.
  3. Add the rehydrated TVP alongside all ground seasonings, except garam masala. Stirring frequently, continue cooking for 3-4 minutes.
  4. Add the tomato sauce with vegetable stock and some black pepper. Stir, bring to a boil and keep simmering for 20 minutes, stirring half way through.
  5. Turn off the heat, add garam masala and the peas. Mix and adjust the seasoning to your taste.
  6. When serving, sprinkle with fresh coriander, squeeze some lemon over the dish, or add raita.

Notizen

  • You can also just roughly cut the tomatoes, add them with a splash of water and cook until they have broken down. Alternatively, use a can of tomato puree
  • Don't worry, if you don't have all the whole & ground spices. It doesn't matter if you are using whole or ground spices, as long as you have the following: cumin, coriander, turmeric, chilli powder and garam masala.