Spicy Vegan Kheema (Mince)

Recipe by
Total Time:
60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - Textured vegetable protein or TVP
  • 1 tbsp - Canola or any Vegetable oil
  • 1 tbsp - Ginger, grated
  • 5 cloves - Garlic, minced
  • 3 - Tomatoes, diced
  • 1 cup - Carrots, cut into a very small dice
  • 1 cup - Green peas
  • 1/2 cup - Frozen corn kernels
  • 1/2 tsp - Turmeric
  • 1 cup - Coconut milk
  • 4-5 sprigs - Mint leaves, removed from the stems, then chopped
  • 1 tbsp - Coriander seeds
  • 1 tsp - Cumin seeds
  • 1 - Bay leaf
  • 1 tbsp - Poppy seeds
  • 3 - Cardamom cloves
  • 4 - Cloves
  • 1 inch - Cinnamon
  • 2 - Red chillies
  • 1 tbsp - Peppercorns (optional)

How to Make Spicy Vegan Kheema (Mince)

  • Soaked the TVP in boiling water for at least 15 minutes.
  • Drain and squeeze out the excess water.
  • Heat the oil in a wide saucepan, add ginger, garlic and saute for a minute until fragrant but don't let it burn.
  • Grind together coriander seeds, cumin seeds, bay leaf, poppy seeds, cloves, cardamom cloves, cinnamon, peppercorn (optional) and red chillies to a fine powder.
  • On medium heat, add the spice powder and stir to toast, about a minute.
  • Add the carrots and stir for a minute.
  • Add the tomatoes, stir and cook for a few minutes until the tomatoes are broken down and the juices have evaporated.
  • Add the peas, corn kernels and the textured vegetable protein and add the salt.
  • Cook for about 15 more minutes, until all the flavours have blended.
  • Add the coconut milk, mix in, and turn off the heat.
  • Add the mint and mix.
  • Serve hot with chapattis or rice.
  • Recipe courtesy: Holy Cow Vegan.

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