Recipe

Authentic Tasting, Finger-licking Good Keema Curry With A He

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Authentic tasting, finger-licking good Keema Curry with a healthy vegetarian spin!

This spicy veg keema curry uses cauliflower & soya granules instead of ground meat. The cauliflower cooks to the creamy perfection as the kheema spices meld into this dish while the soya granules add the meaty, satisfying texture.

This budget friendly recipe uses ingredients you already have in your pantry and refrigerator. I love that the @shanfoodsglobal Keema spice mix has a perfect balance of earthy warm spices that makes this dish authentic and finger licking good! Although Shan Foods is largely famous for meat dishes their masalas work great for vegetarian food.
I also love to sprinkle some @shanfoodsglobal mineral rich pink Himalayan salt to finish off this dish as it balances the spices to perfection. Garnished with fresh cilantro and a squeeze of fresh lime, this dish is sure to awaken your taste buds.

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Detailed Recipe:
Vegetarian Keema Curry 
Ingredients: 
* 4 tablespoons oil
* 2 medium yellow onion, finely diced
* 1 tablespoon ginger paste 
* 1 tablespoon garlic paste 
* 1 pack @shanfoodsglobal Keema seasoning Mix
* 1.5 cups tomatoes, diced 
* 2 cups riced cauliflower 
* 2 cups soya granules 
* 2 cups water 
* 1/2 teaspoon @shanfoodsglobal pink himalayan salt 
* 1/4 cup cilantro, chopped  
* 1 lime, sliced for serving 
Instructions:
1. Heat oil in a large pot. Add the onions, and saute for 8 to 10 minutes or until the onions turn soft and translucent. 
2. Next add ginger & garlic paste and mix well. Stir in the keema spice mix. Note: For milder kheema, reserve 1 to 2 tablespoons of spice mix. You can  add it in the end after tasting the kheema.
3. Add the riced cauliflower, soy granules and tomatoes. Mix well. Add the water and mix well again. Cook covered on medium heat for 10 to 15 minutes or until the cauliflower is cooked soft. 
4. Taste the Kheema at this point and add more spice mix if needed. I also like to add 1/2 teaspoon of shan pink himalayan salt to finish off the dish. Garnish with fresh cilantro. Serve hot with warm naan, pickle and fresh lime wedges. 
Tip: stir in a cup of green peas if you like 😊