Veg Keema Curry is a delicious Indian main course dish made with soya granules and tofu. Enjoy vegan keema curry with naan or rice.
- What is Veg Keema?
- Vegan Minced Meat
- Ingredients For Curry
- How To Make Keema Curry
- Serving Suggestion
- More Vegan Soya Recipes
- Veg Keema Curry Recipe
What is Veg Keema?
The word ‘Keema’ is used across the Indian subcontinent for the minced meat. Veg Keema Curry is a vegan mimic of the popular Indian meat curry Keema Matar . It is a classic Mughlai-style dish that never fails to impress with its rich flavours and textures.
This veg keema curry offers taste and nutrition, by substituting minced with soya granules and scrambled tofu. Soy granules add more mass to the dish and closely resemble the real deal (minced meat).
Vegan Minced Meat
Soya Granules is one of the most common ingredients to make vegetarian minced meat or vegan keema masala in the Indian Subcontinent. I combine it with tofu chunks to give a delicious creamy mouthfeel to the curry.
Substitute tofu with soya chunks (meal maker) /tempeh/paneer depending upon your preference.
You can combine soya granules with fresh low-carb vegetables like – cauliflower, broccoli, or carrots. Your vegetables need to be grainy in texture like cauliflower rice and not pulpy or mushy.
Ingredients For Curry
- Finely chop the red onions . You can use a food processor for the task.
- Spicy Tomato Paste of fresh tomatoes, ginger, garlic, and dried Kashmiri red chillies.
- If using frozen peas , thaw them before adding to the curry.
- Whole Spices: Bay Leaf, Cumin Seeds, Black Cardamom
- Spice Powders: Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala .
- For cooking use either vegetable refined oil, mustard oil, or ghee. For a vegan curry, skip using ghee.
- Salt, Kasuri Methi, Fresh Coriander Leaves, Green Chilli
How To Make Keema Curry
Prepare Soya Granules
- Soak soya granules in hot salted water for 10 minutes covered.
- Once they become soft, transfer to a colander. Drain all the water.
- Squeeze out all the water from softened soya granules.
Make Spicy Tomato Paste
- Blend tomatoes, dried red chillies, ginger, and garlic to a smooth paste using 1 – 2 tablespoons of water. Keep it aside.
Prepare Curry Base
- Heat the oil in a saucepot or kadhai.
- Add the whole spices. Sauté for 20 – 30 seconds until the spices become fragrant.
- Add the finely chopped onions and fry until they turn golden brown and caramelized, stirring them at regular intervals. This may take about 8-10 minutes over low heat.
- Add tomato paste prepared earlier along with salt, and spice powders. Stir well to combine. Saute over low heat for 5 – 6 minutes.
- Soon you will notice that masala has started releasing its oil and juices.
Final Assembly
- Add softened soya granules and tofu chunks to the masala. Stir to combine nicely.
- Add 1 cup water, kasuri methi, garam masala, and sliced chillies.
- Cover and cook veg keema curry over low heat for 15 minutes for minced meat to absorb all the flavour. At this stage, add more salt or water as per the requirement.
Garnish the veg keema curry with fresh coriander leaves. It is ready to serve.
Serving Suggestion
For a delicious Indian dinner serve veg keema curry with paratha or naan , cooling mint boondi raita and kachumber salad .
Add shredded cheese like cheddar on top of the curry and bake it in the oven for 10 minutes for a creamy, cheesy vegetarian casserole. Serve it with toasted slices of bread.
Or you can spread this vegan keema onto toast and eat it for a protein-packed snack or breakfast. Stuff the veg keema filling inside tacos or pita bread.
To make vegan keema biryani, combine this keema curry with rice and a delicious casserole meal is on the table in no time.
More Vegan Soya Recipes
- Punjabi Soya Chaap Masala
- Soya Chaap Tikka Masala
- Shahi Soya Chunks Gravy
- Soya Chunks Manchurian
Ingredients
- ▢ 2 cup soya granules (soya keema)
- ▢ 1 Cup tofu, scrambled
- ▢ ½ cup green peas (fresh or frozen )
- ▢ 2 tablespoon vegetable refined oil
- ▢ 1 whole bay leaf (tej patta)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 large size onion, finely chopped
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 ¼ teaspoon cooking salt or to taste
- ▢ 1 Cup water
- ▢ 1 teaspoon Garam Masala ( see recipe here )
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 2 green chilli sliced
- ▢ handful of fresh coriander leaves, chopped
Ingredients For Tomato Paste
- ▢ 2 medium size tomato, roughly chopped
- ▢ 6 garlic cloves
- ▢ 2 dried red chilli
- ▢ 1 inch ginger, cleaned and chopped
Instructions
Prepare Soya Granules
- Soak soya granules in hot salted water for 10 minutes covered. Once they become soft, transfer to a colander. Drain all the water. Squeeze out all the water from softened soya granules. Keep them aside.
Make Spicy Tomato Paste
- Blend tomatoes, dried red chillies, ginger, and garlic to a smooth paste using 1 – 2 tablespoons of water. Keep it aside.
Prepare CurryBase
- Heat the oil in a saucepot or kadhai. Add the whole spices. Sauté for 20 – 30 seconds until the spices become fragrant.
- Add the finely chopped onions and fry until they turn golden brown and caramelized, stirring them at regular intervals. This may take about 8-10 minutes over low heat.
- Add tomato paste prepared earlier along with salt, and spice powders. Stir well to combine. Saute over low heat for 5 – 6 minutes.
- Soon you will notice that masala has started releasing its oil and juices.
Final Assembly
- Add softened soya granules and tofu chunks to the masala. Stir to combine nicely.
- Add 1 cup water, kasuri methi, garam masala, and sliced chillies.
- Cover and cook veg keema curry over low heat for 15 minutes for minced meat to absorb all the flavour. At this stage, add more salt or water as per the requirement.
- Garnish the veg keema curry with fresh coriander leaves. It is ready to serve.
- Serve veg keema curry warm with naan or paratha.
Recipe Notes:
- Make sure all the water is drained from the soya granules before making the keema.
- Tear tofu into uneven chunks for better taste and texture.
- This is a spicy curry, hence adjust the amount of chillies and spices according to personal taste preference.
- You can make a larger batch and store it in the refrigerator for up to 3 days or freeze it for longer storage.
Nutrition
We follow a strict NO SPAM Policy
Veg Keema Curry Recipe
Equipment
- Mixing Bowl
- Heavy Bottom Kadhai
Ingredients
- 2 cup soya granules (soya keema)
- 1 Cup tofu, scrambled
- ½ cup green peas (fresh or frozen )
- 2 tablespoon vegetable refined oil
- 1 whole bay leaf (tej patta)
- 1 teaspoon cumin seeds (jeera)
- 1 large size onion, finely chopped
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 ¼ teaspoon cooking salt or to taste
- 1 Cup water
- 1 teaspoon Garam Masala ( see recipe here )
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 green chilli sliced
- handful of fresh coriander leaves, chopped
Ingredients For Tomato Paste
- 2 medium size tomato, roughly chopped
- 6 garlic cloves
- 2 dried red chilli
- 1 inch ginger, cleaned and chopped
Instructions
Prepare Soya Granules
- Soak soya granules in hot salted water for 10 minutes covered. Once they become soft, transfer to a colander. Drain all the water. Squeeze out all the water from softened soya granules. Keep them aside.
Make Spicy Tomato Paste
- Blend tomatoes, dried red chillies, ginger, and garlic to a smooth paste using 1 – 2 tablespoons of water. Keep it aside.
Prepare CurryBase
- Heat the oil in a saucepot or kadhai. Add the whole spices. Sauté for 20 – 30 seconds until the spices become fragrant.
- Add the finely chopped onions and fry until they turn golden brown and caramelized, stirring them at regular intervals. This may take about 8-10 minutes over low heat.
- Add tomato paste prepared earlier along with salt, and spice powders. Stir well to combine. Saute over low heat for 5 – 6 minutes.
- Soon you will notice that masala has started releasing its oil and juices.
Final Assembly
- Add softened soya granules and tofu chunks to the masala. Stir to combine nicely.
- Add 1 cup water, kasuri methi, garam masala, and sliced chillies.
- Cover and cook veg keema curry over low heat for 15 minutes for minced meat to absorb all the flavour. At this stage, add more salt or water as per the requirement.
- Garnish the veg keema curry with fresh coriander leaves. It is ready to serve.
- Serve veg keema curry warm with naan or paratha.
Notes
- Make sure all the water is drained from the soya granules before making the keema.
- Tear tofu into uneven chunks for better taste and texture.
- This is a spicy curry, hence adjust the amount of chillies and spices according to personal taste preference.
- You can make a larger batch and store it in the refrigerator for up to 3 days or freeze it for longer storage.
Nutrition
Pasta with cherry tomatoes is a classic Italian dish celebrating the fresh summer ingredients. It is a quick, easy, and satisfying meal.
- Why You’ll Love This Pasta Recipe
- Ingredients Required
- How To Make Tomato Pasta
- Serving Suggestion
- My Tried and True Tips
- More Pasta Recipes
- Pasta with Cherry Tomatoes
Pasta with cherry tomatoes is beloved for its simplicity, versatility, and ability to capture the essence of Italian cuisine with just a handful of ingredients. It’s a perfect example of how quality ingredients can result in a dish that’s both comforting and delicious.
As the name suggests, the dish requires cooking pasta to al dente perfection and then tossing it with burst cherry tomatoes that are sautéed with garlic, olive oil, and herbs. The juices of tomatoes combined with olive and garlic become the delicate sauce for the pasta. Each bite is a celebration of the vibrant flavours of summer.
Why You’ll Love This Pasta Recipe
This tomato pasta recipe is quick and easy. You don’t have to do like making an elaborate sauce or baking or too much chopping. Save this pasta recipe for a quick weeknight dinner.
The prep time is minimal. The only work on your prep to-do list is to slice the tomatoes and chop the herbs.
Pasta recipe with less than 10 ingredients. That’s it. Again, this is the recipe you need for tomato season.
A vegetarian dinner for the family. This is a wholesome, fulfilling vegetarian dish that can be vegan too if you skip adding cheese before serving.
Ingredients Required
- Heirloom Cherry Tomatoes are best for this pasta recipe. They can be different colours and variety.
- Pasta : I always prefer spaghetti in this tomato pasta recipe but can substitute it with another long pasta like fettuccine, bucatini or tagliatelle.
- Garlic is the key flavour and as a family we love it. You can either mince or slice garlic.
- Fresh Herbs like fresh basil, parsley or chives add so much freshness.
- Seasoning : Oregano, Chilli Flakes, Salt, Pepper
- Olive Oi l: Use good quality extra virgin olive oil for a delicious flavour and taste.
- Cheese : Sprinkle shaved or grated Parmesan cheese right before serving the pasta. Skip cheese for a vegan pasta with Cherry Tomatoes.
How To Make Tomato Pasta
Cook Pasta
- Boil a pot of salted water and cook your pasta according to the package instructions until it’s just al dente.
- Remember, you want your pasta to have a slight bite to it, as it will continue to cook slightly when combined with the sauce.
- Reserve ¼ of boiled pasta water to make a silky sauce.
Prepare Cherry Tomato Sauce
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté until fragrant, being careful not to let it brown.
- Once the garlic is aromatic, add the halved cherry tomatoes to the skillet. Season them with salt.
- Let them cook for a few minutes, allowing them to soften and release their juices. You want them to be slightly blistered but still retain their shape.
- Add boiled pasta water, oregano, chilli flakes, pepper, half of fresh basil leaves, and simmer for 2 minutes.
Final Assembly
- Using tongs or a slotted spoon, transfer the cooked pasta directly from the pot to the skillet with the cherry tomatoes. Or you can drain it and then transfer via colander.
- Toss the pasta and cherry tomatoes, ensuring that each strand is coated in the luscious sauce. Add torn basil leaves. Give everything a gentle stir, allowing the flavours to meld together.
- Right before serving, sprinkle grated or shaves Parmesan cheese on each plate of pasta. You can drizzle extra virgin olive oil also.
Serving Suggestion
Pasta with cherry tomatoes is a comforting, fulfilling meal in itself. Enjoy it with slices of artisanal bread wipe off all the delicious garlicky tomato sauce. You can also serve it with an Italian chopped salad or a simple vegetable side dish like air fryer green beans or broccoli stir fry .
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave or in a skillet over low to medium heat on the stove.
The tomato sauce (without the pasta) can be stored in the fridge up to 3 days or frozen for 1 month. Let it cool to room temperature before storing it.
My Tried and True Tips
- Use ripe tomatoes that are not too much sour in taste and are juicy.
- You can cook pasta and the tomatoes simultaneously. I like to to cook them side by side saving lot of time . You can always turn off the tomatoes if they are ready before the spaghetti. Using tongs transfer spaghetti directly into the tomato sauce pan.
- Boiled Pasta Water. One ladle of it and the whole sauce comes together beautifully. It gives a lusciousness to the sauce. If the pasta seems a bit dry, pasta water helps to loosen it up.
- Taste the pasta. It’s a great idea to taste the tomatoes before you add the spaghetti and see if you want to adjust the seasonings then.
More Pasta Recipes
- Pasta Soup
- Basil Pesto Pasta
- Fusilli Pasta Caprese
- Spaghetti with Shrimps
- Greek Orzo Pasta Salad
- Classic Tomato Sauce Pasta
- Stir Fry Pasta with vegetables
Ingredients
- ▢ 250 gram spaghetti
- ▢ ⅛ Cup extra virgin olive oil
- ▢ 1 tablespoon minced garlic
- ▢ 200 gram heirloom cherry tomato, cut into halves
- ▢ 1 teaspoon sea salt or to taste
- ▢ ¼ Cup boiled pasta water
- ▢ 1 teaspoon oregano
- ▢ ½ teaspoon red chilli flakes
- ▢ crushed black pepper to taste
- ▢ Handful of basil, roughly chopped
- ▢ ¼ Cup grated parmesan cheese
Instructions
Cook Pasta
- Boil a pot of salted water and cook your pasta according to the package instructions until it’s just al dente.
- Remember, you want your pasta to have a slight bite to it, as it will continue to cook slightly when combined with the sauce.
- Reserve ¼ of boiled pasta water to make a silky sauce.
Prepare Cherry Tomato Sauce
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté until fragrant, being careful not to let it brown.
- Once the garlic is aromatic, add the halved cherry tomatoes to the skillet. Season them with salt.
- Let them cook for a few minutes, allowing them to soften and release their juices. You want them to be slightly blistered but still retain their shape.
- Add boiled pasta water, oregano, chilli flakes, pepper, and simmer for 2 minutes.
Final Assembly
- Using tongs or a slotted spoon, transfer the cooked pasta directly from the pot to the skillet with the cherry tomatoes. Or you can drain it and then transfer via colander.
- Toss the pasta and cherry tomatoes, ensuring that each strand is coated in the luscious sauce. Add torn basil leaves. Give everything a gentle stir, allowing the flavours to meld together.
- Right before serving, sprinkle grated or shaves Parmesan cheese on each plate of pasta. You can drizzle extra virgin olive oil also.
- Serve pasta with cherry tomatoes with a slice of artisanal bread.
Recipe Notes:
- Don’t overcook the pasta. Double check the recommended cook time on the package. The pasta should be al dente and have some bite to it.
- Taste the sauce before adding the pasta. If required add more salt or seasoning.
- After adding the pasta, do not cook the dish for too long. Once everything combined and pasta absorbs the sauce, turn off the heat.
- Use Italian basil and not Thai or Asian Basil. Both have a different taste and aroma.
- This pasta recipe works best with small size tomatoes or particularly cherry tomatoes. However, you can substitute them with any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them.
Nutrition
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