Ingredients

The following ingredients have 8 Servings
  • 1 large onion ((finely chopped))
  • 4 cloves garlic ((chopped))
  • 1-2 jalapeno peppers ((chopped, deseed for less heat))
  • 2 tbsp cilantro
  • 1-inch knob ginger ((chopped))
  • 2 large tomatoes ((chopped))
  • 2 tsp garam masala
  • 14-16 oz vegan "beef" ((like Beyond or Impossible))
  • 1 large carrot ((finely diced))
  • 3 medium potatoes ((finely diced))
  • 1 cup frozen green peas
  • Salt and ground black pepper to taste
  • 1/4 cup + 2 tbsp coconut milk
  • Juice of 1 lemon or lime

Instruction

  • In a mortar and pestle, or using a food processor, crush the ginger, garlic and green chili peppers into a coarse paste.
  • Place 2 tbsp of the coconut milk in a large saucepan and once it becomes frothy, add the onions and the ginger-garlic-chili paste and coriander leaves. Season with salt and ground black pepper and saute until the onions start to turn transparent.
  • Add the tomatoes and the garam masala. Saute until the tomatoes begin to break down.
  • Add the meatless meat and continue to saute for a couple of minutes, then add the carrots and potatoes. Mix well, add 2 cups of water, cover, and let the keema masala cook for 10 minutes or until the vegetables are cooked.
  • Add the frozen green peas and the remaining coconut milk. Bring back to a boil, then turn off the heat. Check for salt and add more if needed.
  • Squeeze in lemon or lime juice and mix. Serve hot.