Here’s a vegan spin on a restaurant favorite – keema! Keema means minced meat and keema curries are traditional Indian dishes typically made with mince stewed with peas or potatoes and fragrant spices.
- Packed cilantro - Frozen spinach - Mint - Green chili - Red lentils - Non-dairy yogurt
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Add all the ingredients to a blender and then blend until the seeds have broken down. Set aside.
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Heat the oil in a large skillet on medium heat. Once hot, add onion, green chili, and fenugreek leaves and mix well. Add a good pinch of salt and cook until the onion is golden.
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Add the ginger garlic paste, spices- dill, ground coriander, and garam masala and mix in for a 10-15 seconds.
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Add in your drained lentils and mix well. (I like to cook the lentils for 2-3 mins here slightly toast the lentils but this is optional). Then add the walnuts and 1/2 a cup of water and cook. Mix really well and cook for about five minutes.
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Add the yogurt, salt, and green sauce paste. Mix well. Bring to a boil and cook for 5-6 minutes.
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Then add in the peas and mix in. Taste and adjust salt and flavor.
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Garnish with some chopped bell peppers or tomato, red pepper flakes, and a little bit of lemon juice, and serve with flatbread or dinner rolls, or garlic bread.
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