Vegan Keema Curry
Vegan Keema Curry is a plant-based take on an Indian dish traditionally made with minced lamb or mutton. This plant-based dish is a delicious alternative for those with dietary needs. If it is desired, leave the coconut milk out of this dish and substitute the diced tomatoes for 2 Tbs tomato paste.
Ingredients
Serves: 4-5 Time: 45-50 minutes
Vegan Keema Curry
- 1 package Beyond Ground Beef
- 1-2 Tbs vegetable or olive oil
- 1/2 yellow onion, diced
- 1 large carrot, diced
- 1/2 cup mushrooms, sliced
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 Tbs red curry paste
- 2 Tbs curry powder
- 1 tsp garam masala
- ½ cup lite coconut milk
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbs lemon juice
- 1 cup cilantro, chopped
- Rice or naan for serving
Directions
- Begin by preparing your vegetables.
- Then, in a large skillet, set heat to medium-high.
- Once hot, add enough oil to coat the pan and begin sautéeing the beyond beef. Cook for 4-5 minutes.
- When the beyond meat has lightly browned, add the onions and garlic. Stir together for another 3-4 minutes.
- Next, add the carrots and stir for another 5 minutes.
- Then, add in the seasonings, diced tomatoes, vegetable broth, coconut milk, and lemon juice. Bring to a low boil.
- Reduce heat to low and simmer for 15-20 minutes.
- Taste and adjust seasoning or spice level as desired.
- Top with cilantro and serve over rice or with naan bread and enjoy!
Nutrition Information
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