Vegan Masala Recipe
Keema Curry (Vegan)
This Vegan Keema Curry is made with soya mince, warming spices, and fresh herbs, creating a deeply comforting dish. Serve it with naan or rice for a satisfying family meal that invites second helpings.
From the kitchen
What to expect
This Vegan Keema Curry is a family favourite that brings warmth and nourishment to the table. Its blend of spices creates a comforting and vibrant dish that pairs beautifully with your choice of sides.
Serving idea
Best served simply
Serve it alongside steamed basmati rice or warm naan for a delightful meal.
Cook the recipe
Method
- 1
Place 150g dried soya mince in a large bowl and cover with hot water. Let it stand for 10 minutes, then drain in a fine-holed sieve, rinse with cold water, and squeeze out excess moisture. Set aside.
- 2
In a large, heavy-based pan, heat 2 tablespoons of oil over medium heat. Add the finely diced onions, salt, and sugar. Sauté for about 10 minutes, or until the onions turn golden brown.
- 3
Stir in the crushed garlic, grated ginger, and bay leaves, sautéing for another 1-2 minutes before adding the prepared soya mince.
- 4
Cook the mince for 5-6 minutes over high heat until lightly golden and crisp in places, enhancing its depth of flavour. Remove from heat and set aside.
- 5
In a small bowl, whisk together the oat cream (or milk) with 1 1/2 teaspoons cornflour until no lumps remain.
- 6
In a separate pan, heat the remaining tablespoon of oil over medium-low heat. Add the smoked paprika, ground cumin, ground coriander, and turmeric, stirring for about 15 seconds to bloom the spices.
- 7
Add the chopped tomatoes, soy sauce, the toasted soya mince, cream and cornflour mixture, and 250ml water to the pan. Mix well and reduce heat to medium-low.
- 8
Cover and simmer for 20 minutes, or longer if time permits, allowing the flavours to meld.
- 9
In the final 5 minutes, stir in the frozen peas, chopped mint, coriander, and green chillies. Cover briefly until the peas are heated through. For a drier keema, cook uncovered during this last phase.
- 10
Serve the keema with garnishes of chili, fried onions, fresh herbs, and a dollop of plant-based butter, if desired.
Gather everything first
Ingredients
- •150g dried soya mince (or use 400g fresh or frozen plant-based mince)
- •3 tbsp oil (any neutral), divided
- •2 large onions, finely diced
- •1 tsp salt
- •1 tsp sugar
- •4 large cloves garlic, crushed
- •1 tbsp grated ginger
- •2 dried bay leaves (optional)
- •2 tsp smoked paprika (hot or mild)
- •2 tsp ground cumin
- •2 tsp ground coriander
- •1/2 tsp ground turmeric
- •1 tbsp garam masala
- •1 x 400g can chopped tomatoes or passata
- •1 tbsp dark soy sauce (or tamari for a gluten-free option)
- •50ml oat cream (or milk for a lighter option)
- •1 1/2 tsp cornflour (cornstarch)
- •250ml water
- •225g frozen peas
- •2 tbsp chopped coriander leaves
- •1 tbsp chopped mint leaves
- •Chopped green chillies, mint and fried onions (garnish, optional)
- •Plant-based butter (to serve, optional)
A few useful notes
Notes
- •This curry can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if necessary to maintain moisture.
- •If using fresh or frozen mince, skip the soaking step. Adjust the seasoning according to taste, especially if serving with bland accompaniments like rice.
- •Leftovers can also be frozen for up to a month, making it a convenient option for meal prepping.
Learn the technique
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