Soy keema matar (spiced soy mince with peas)
38 min · 40 g protein · 379 cals / serving
A dry, fragrant mince curry the way it is made across North India, with soy granules standing in for lamb: onion and tomato cooked down with ginger, garlic, green chili and garam masala until the masala clings to every crumb, then sweet green peas. Scoop it up with roti or spoon it over rice.
Ingredients
- 1 tbsp canola oil
- 2 medium onions, finely chopped
- 5 cloves garlic, grated
- a 4 cm (1 1/2-inch) piece ginger, grated
- 1–2 green chili pepper, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp chili powder, Kashmiri if you have it
- 2 tbsp tomato paste
- 1 1/4 cups canned crushed tomatoes
- 2 3/4 cups textured vegetable protein (tvp), dry, dry soy granules or soy mince
- 2 1/2 cups vegetable broth
- 1 tsp salt
- 1 2/3 cups cooked frozen green peas
- 1 tbsp garam masala
- 1 tbsp lemon juice
- a handful fresh cilantro, chopped
Steps
- Heat the oil in a wide, deep pan over medium heat and cook the onion for 8 minutes, stirring often, until golden.
- Add the garlic, ginger and green chili for 1 minute, then the cumin, coriander, turmeric and chili powder for 30 seconds, and the tomato paste for a minute more.
- Add the crushed tomatoes, the dry soy granules, the broth and the salt. Bring to a boil, then simmer, uncovered, for 10 minutes, stirring now and then, until the granules are soft and most of the liquid has been absorbed.
- Stir in the peas and garam masala and cook 4–5 minutes more, stirring, until the keema is fairly dry and clinging and the peas are hot.
- Finish with the lemon juice and cilantro, taste for salt, and serve with roti, naan or rice.
Good to know
Is soy mince the same as soya granules?
Near enough. Fine soya granules give the classic crumbly keema; the slightly larger dry soy mince sold as TVP works the same way and takes a minute or two longer to soften.
Potato instead of peas?
Keema aloo is just as traditional: swap the peas for a diced potato (250 g), added with the tomatoes and a splash more broth so it cooks through, for about the same score.
Alternative
Per
- Calories
- 96
- Protein
- (43%)
- 10 g
- Fat
- (14%)
- 1 g
- Carbohydrates
- (42%)
- 12 g
- of which sugar
- 4 g
- Fiber
- 5 g
- Sodium
- 292 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1515 kcal goes into the pot and 1797 g of ingredients comes out as about 1580 g of food: 96 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.