Vegan keema curry

This is a recipe that I’ve cooked a couple of times and it’s just so super tasty and simple. So flavoursome and that’s what I love about Indian food!

Recipe

  • 1 onion finely chopped
  • 2 cloves garlic
  • 1 tsp mild chilli powder
  • 1 tsp ground coriander powder
  • 1 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp cumin powder
  • 1 veg stock + 445ml water
  • 2 cups soy mince
  • 2 fresh tomatoes for colour
  • 1 tsp marmite
  • Rice
  • Peas
  • Chillis, coriander and lime to garnish

Directions

  1. Finely dice up the onions and garlic in the saucepan with some oil. Add to the pan all the herbs and spices and cook for 5 mins on a medium heat, stirring occasionally.
  2. In a jug, start to get the vegetable stock ready.
  3. Once the onions have browned a little I then put the veg stock in first and then the soy mince. If you need a little more water, just keep adding as soy mince is very absorbent.
  4. I added some marmite to give an umami flavour but this can be left out if you’d prefer it without and some fresh chopped tomatoes. Add them to the mince.
  5. Leave the mince to continue cooking for 20 minutes to really intensify the flavours.
  1. Get a pan of water ready boiling for the rice and add the rice in for the recommend time once the water is boiling.
  1. Once the rice is cooked, add the peas in for the last couple of minutes.
  1. Drain the rice and serve up the food.
  2. I garnished mine with fresh chillis, coriander and the lime is a must! Really brings all the flavours together!

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