Vegetarian Entrees

Vegan Keema Curry

by Spoorthy
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Turmeric: Turmeric is a root of the turmeric plant. It is commonly used in Asian cooking. Turmeric root has many medicinal properties.

Chili Powder: There are many varieties of chili used in making fried chili powder in India. Each one has its unique flavor and taste. Some are spicy compared to the others.

Coriander Powder: It is called Dhania in India. It has a very strong aroma. Coriander/Dhania seeds from the plant are dried and made into a fine powder.

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VEGAN KEEMA CURRY

Vegan Keema Curry

  • Author: Spoorthy
  • Total Time: 30 minutes
  • Yield: 8 servings
Print Recipe

Description

Plant-based meat used in the recipe of vegan keema curry is from Beyond Meat company. Vegan meat consists of legumes, pea protein, oils, potato starch, apple and pomegranate extract, mung bean protein, beet juice, and many other natural ingredients.

Mixed with the right amount of spices, this can make a tasty dish!

Ingredients

Plant-based meat (Beyond meat company) – 1 lb.

Salt- ½ tsp + more as needed

Turmeric- ½ tsp

Chili Powder- ½ tsp + ½ tsp

Cumin Powder- ½ tsp + ½ tsp

Clove Powder- ½ tsp + ¼ tsp

Cinnamon Powder- ½ tsp + ¼ tsp

Ginger- 1 tsp + 1 Tbsp

Coriander Leaves – 1 Tbsp

Oil- 1 Tbsp + 1 Tbsp

Onion- 1 big (diced)

Tomato – 2 (diced)

Cilantro – ½ cup

Water- 1 cup

Butter/Ghee – 1 Tbsp

Light Coconut Milk- 1 cup

Instructions

 1. Take 1 lb of beyond meat (the plant-based meat product). Add 1/2 tsp of turmeric, 1/2 tsp of salt, 1/2 tsp of chili powder, 1/2 tsp cumin powder, 1/2 tsp of coriander powder, 1/2 tsp clove powder, 1 tsp ginger, and 1 Tbsp coriander leaves. 

2. Mix everything and add 1 Tbsp of oil. Mix it well again and shape it into small balls (around 10 to 12  from 1 lb ). 

3. Shallow fry the balls on both sides and set them aside on a paper towel to get rid of extra oil. 

4. Take 1 Tbsp of oil in a pan, add 1 Tbsp of chopped ginger, one big medium onion diced, two large tomatoes diced, and 1/2 cup of cilantro. Saute for two minutes or until the tomatoes and onions are cooked. 

5. Transfer the ginger, onions, and tomatoes to the blender. Add 1 cup of water. Blend it to make a smooth puree. 

6. Take 1 Tbsp of butter or ghee in a pan, and add the prepared puree. Add salt to taste, 1/2 tsp chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and mix everything well. 

7. Add 1 cup of light coconut milk, 1/4 tsp cinnamon powder, and 1/4 tsp clove powder. Close the lid, cover, and cook for 8 minutes on medium-high heat. 

8. Turn the stove off and add shallow fried keema balls to it. Use the spatula and coat the balls with the sauce. 

9. Boil for 5 minutes so that the balls become moist and absorb the gravy. Serve hot with rice, naan, or roti.

Notes

Beyond ground, meat does not need any binding agent like eggs, breadcrumbs, and cornstarch. It is easy to make balls with just spices and oil. 

Ginger, onions, and tomatoes sauteed to eliminate the raw flavor from it and to ass the depth of flavoring with mild caramelization. 

To keep it healthy, I have used light coconut milk. Full fat coconut milk can make this creamier and tastier. 

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Vegetarian Entrees
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 222 Kcal
  • Sugar: 3.13 g
  • Sodium: 174 mg
  • Fat: 13.14 g
  • Saturated Fat: 8.0003 g
  • Unsaturated Fat: 1.76 g
  • Trans Fat: 0.018 g
  • Carbohydrates: 17.14 g
  • Fiber: 6.5 g
  • Protein: 12.27 g
  • Cholesterol: 4 mg

Keywords: Vegan keema curry, vegan meat ball curry, plant based keema curry, beyond meat company vegan keema curry, beyond meat product

STEP 1 VEGAN BEYOND MEAT KEEMA CURRY
Take 1 lb. of beyond meat (the plant-based meat product). Add 1/2 tsp of turmeric, 1/2 tsp of salt, 1/2 tsp of chili powder, 1/2 tsp cumin powder, 1/2 tsp of coriander powder, 1/2 tsp clove powder, 1 tsp ginger, and 1 Tbsp. coriander leaves. 
STEP 2 VEGAN BEYOND MEAT KEEMA CURRY
Mix everything and add 1 Tbsp. of oil. Mix it well again and shape it into small balls (around 10 to 12  from 1 lb. ). 
STEP 2 V
Shallow fry the balls on both sides and set them aside on a paper towel to get rid of extra oil. 
Take 1 Tbsp of oil in a pan, add 1 Tbsp of chopped ginger, one big medium onion diced, two large tomatoes diced, and 1/2 cup of cilantro. Saute for two minutes or until the tomatoes and onions are cooked. 
Transfer the ginger, onions, and tomatoes to the blender. Add 1 cup of water. Blend it to make a smooth puree. 
Take 1 Tbsp. of butter or ghee in a pan, and add the prepared puree. Add salt to taste, 1/2 tsp chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and mix everything well. 
Add 1 cup of light coconut milk, 1/4 tsp cinnamon powder, and 1/4 tsp clove powder. Close the lid, cover, and cook for 8 minutes on medium-high heat. 
Turn the stove off and add shallow fried keema balls to it. Use the spatula and coat the balls with the sauce. 
Boil for 5 minutes so that the balls become moist and absorb the gravy. Serve hot with rice, naan, or roti.