Keema curry mince


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Condiments
Cuisine
Indian
Author
Vegan Richa
Serves
8
Preparation Time
10 minutes
Cooking Time
10 minutes

Ingredients

Flavour paste

  • 1 tsp oil
  • 1\2 medium onion, chopped
  • 5 cloves garlic or equivalent minced

Vegetable crumbles

  • 3\4 cup walnuts, chopped
  • 1\2 cup carrots, chopped
  • 1\4 cup peas
  • 1 1\2 cups cooked lentils ( 1 x 400g drained can.)

Seasonings - dry

  • 1 tsp ground sage
  • 1 tsp garam masala
  • 1\8 tsp each, cinnamon, nutmeg, cardamom & black pepper
  • 1\4tsp cayenne chili powder
  • 1\2 tsp salt to taste

Seasonings - wet

  • 1 tsp soy sauce or tamari
  • 2 tsp ketchup
  • 3 Tbsp chopped fresh coriander
  • Water if needed.

Optional

  • 1-2 tsp ground cumin
  • 1-2 tsp vegan Worcestershire sauce
  • More fresh coriander

Instructions

  1. Puree the onion and garlic to form a paste using a mortar and pestle or food processor.
  2. Add puree and oil to a pan and heat on medium, cook until golden.
  3. Add walnuts and carrots to the food processor and pulse to form a crumble mixture, or be pedantic and dice them super fine instead...
  4. Add walnuts/carrot mixture to onion/ garlic mixture.
  5. Add dry slices and seasonings to roast, stirring frequently to avoid burning. It is a very dry mixture so keep some water on hand to make things easier if needed, but use a tablespoon or less at a time.
  6. Add lentils and stir to combine, add wet seasonings and peas and heat through.
  7. Set mixture aside to either fill or top naan bread, the recipe makes enough for 8 or more stuffed naan ( if using our vegan naan recipe).

Notes

  • Keema curry mince makes a great addition to a curry party, it's a good crowd pleaser when combined with 'butter' masala and Dal makhani.
  • Crucial measure of recipe success, it works well in wraps and lumped on toast with ketchup for breakfast or a snack... Probably make an awesome pizza with a garlic cashew sauce too, but we haven't actually tried that yet...
  • To make vegan, use tamari and ensure your Worcestershire sauce is gluten free too (if using). If you make it yourself from our recipe then no worries :)