Vegan Green Keema

Here’s a vegan spin on a restaurant favorite – keema! Keema means minced meat and keema curries are traditional Indian dishes typically made with mince stewed with peas or potatoes and fragrant spices.

Key Ingredients

Packed cilantro

Frozen spinach

Mint

Green chili

Red lentils

Non-dairy yogurt

Add all the ingredients to a blender and then blend until the seeds have broken down. Set aside.

Heat the oil in a large skillet on medium heat. Once hot, add onion, green chili, and fenugreek leaves and mix well. Add a good pinch of salt and cook until the onion is golden.

Add the ginger garlic paste, spices- dill, ground coriander, and garam masala and mix in for a 10-15 seconds.

Add in your drained lentils and mix well. (I like to cook the lentils for 2-3 mins here slightly toast the lentils but this is optional). Then add the walnuts and 1/2 a cup of water and cook. Mix really well and cook for about five minutes.

Add the yogurt, salt, and green sauce paste. Mix well. Bring to a boil and cook for 5-6 minutes.

Then add in the peas and mix in. Taste and adjust salt and flavor.

Garnish with some chopped bell peppers or tomato, red pepper flakes, and a little bit of lemon juice, and serve with flatbread or dinner rolls, or garlic bread.

Vegan Green Keema

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