Vegetarian Keema Curry

This is one healthy and flavoursome vegetarian keema curry! If you’re looking for a simple recipe packed with protein and lots of spice, this is the perfect go-to dish. Over the years we’ve always enjoyed the meat version, lamb keema curry, made similarly to this recipe, minus the quorn. More recently however, we’ve been trying to cut down our red meat intake and so decided to experiment with a vegetarian equivalent.

I have to say, this is such a great replacement for lamb or beef mince and is satisfyingly tasty. This recipe is really quick to put together and made in under 30 minutes. I’ve fried the whole spices with red onions and ground spices to make a base mix, before adding the quorn mince and frozen peas. The curry comes together with the blended tomatoes and addition of water towards the end of the cooking process.

For the vegetarian mince, I’ve used the Quorn brand in this recipe, however you could use any alternative soya or protein brand you wish to cook with. If you prefer the curry with a little more sauce, feel free to increase the blended tomato and water intake accordingly – I love this curry semi-dry with rice and naan.

If you fancy a side dish to go with this main meal, why not try my Saag aloo recipe, it’s moorish and a firm favourite in our household! I’d love to hear what you think of both recipes; leave me a review below.

Vegetarian Keema Curry

A flavourful, dry-style keema curry made with onions, peas, spices and tomatoes.

4.50 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 3

Equipment

• Non-stick sauce pan

Ingredients

  

• 2 Bay leaves
• 5 Curry leaves
• 1 Black cardamom pod
• 3 Green cardamom pods
• 1 Cinnamon stick
• 2 Petals star anise
• 2 Red onions (medium & finely chopped)
• 16 g Ginger (grated)
• 6 cloves Garlic (grated)
• 2 Green chillies (halved)
• 1 tsp Turmeric
• 3 tsp Cumin powder
• 3 tsp Coriander powder
• ½ tsp Red chilli powder
• 2 tsp Garam masala
• 1 tsp Salt
• ¾ tsp Sugar
• 400 ml Tomatoes (blended)
• 600 g Quorn mince
• 200 g Petit peas
• 200 ml Water
• Coriander to garnish

Instructions

 

• In a non-stick pan, add 3 tbs vegetable oil and heat. Once ready add the whole spices: Bay leaves, curry leaves, black cardamom pods, green cardamom pods, cinnamon stick and star anise.

  Let this sizzle for 1-2 minutes.
• Add finely diced onions and let this saute on a medium heat for 5 minutes.
• Grate in the ginger and garlic. Add green chillies, turmeric, coriander powder, cumin powder, garam masala, red chilli powder and give it a good mix,
• Add the quorn mince and frozen peas. Let this combine into the onions and spices for 5 minutes.
• Add the blended tomatoes, water, salt and sugar and let this cook with the lid on for a further 10 minutes.
• Garnish with coriander

Keyword Keema curry, Keema mince curry, Vegetarian keema mince curry