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Vegan Keema Curry

Vegan Keema Curry

The Gluten Free Alchemist
The Gluten Free Alchemist
The Gluten Free Alchemist
Serves 4 - 6
Prep time: 40min
Cooking time: 30min

This keema curry has been made completely vegan using texture vegetable protein as a replacement for meat. 

It has all of the traditional spices used to make keema curry and will go down a treat with your entire family at home.

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  • 1.

    Hydration of TVP Soya Mince : Prepare the vegetable stock according to pack instructions (mixing the stock base with boiling water and dissolving). Place the dry TVP mince in a large bowl and add the stock. Stir well and leave to sit and absorb the liquid for 10 minutes, re-stirring intermittently.

  • 2.

    Whilst the TVP is hydrating, prepare your spices - measure all of the spices and mix together in a small bowl and add the grated ginger. Set aside

  • 3.

    Cook the Curry : Chop the onions and crush the garlic. Gently sauté in a large saucepan with the olive oil over a medium heat, stirring frequently until soft.

  • 4.

    Whilst the onion and garlic are frying, peel the potatoes and cut into small cubes. Set aside.

  • 5.

    When the onions are soft and beginning to brown slightly, add the spice mix to the pan and stir well, allowing to 'fry-off' for a minute or so.

  • 6.

    Add the tomato puree and stir through, continuing to cook for a further minute.

  • 7.

    Add the diced potato, chopped tomatoes, brown sugar and a little salt and pepper to the pan and stir through, before adding some of the boiling water to cover the mixture.

  • 8.

    Bring to the boil and then turn down the heat to a slow simmer.

  • 9.

    Allow to simmer for about 10 minutes.

  • 10.

    Add the rehydrated soya mince (TVP) and stir through, adding more of the boiling water to the pan if needed.

  • 11.

    Place the lid on the pan and continue to simmer the curry for a further 10 to 20 minutes until the potatoes are cooked but still firm.

  • 12.

    Add the peas and spinach to the pan and stir through, cooking for a further 5 to 6 minutes to allow the spinach to wilt and the peas to heat through.

  • 13.

    Add and stir in the freshly squeezed lime juice and about half the coriander.

  • 14.

    Taste the curry and adjust the seasoning with a little more salt and pepper if required.

  • 15.

    Serve with the addition of plain dairy free yoghurt and sprinkled with the remaining coriander. Best served with cooked basmati rice.

  • 16.


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