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aerial shot of veg keema curry in a white bowl
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5 from 1 vote

Veg Keema Curry Recipe

Veg Keema Curry is a delicious Indian main course dish made with soya granules and tofu. Enjoy vegan keema curry with naan or rice.
Prep Time20 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 2 adults
Calories: 461kcal
Author: Hina Gujral

Equipment

Ingredients

  • 2 cup soya granules (soya keema)
  • 1 Cup tofu, scrambled
  • ½ cup green peas (fresh or frozen)
  • 2 tablespoon vegetable refined oil
  • 1 whole bay leaf (tej patta)
  • 1 teaspoon cumin seeds (jeera)
  • 1 large size onion, finely chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder (dhaniya powder)
  • 1 ¼ teaspoon cooking salt or to taste
  • 1 Cup water
  • 1 teaspoon Garam Masala (see recipe here)
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 2 green chilli sliced
  • handful of fresh coriander leaves, chopped

Ingredients For Tomato Paste

  • 2 medium size tomato, roughly chopped
  • 6 garlic cloves
  • 2 dried red chilli
  • 1 inch ginger, cleaned and chopped

Instructions

Prepare Soya Granules

  • Soak soya granules in hot salted water for 10 minutes covered. Once they become soft, transfer to a colander. Drain all the water. Squeeze out all the water from softened soya granules. Keep them aside.

Make Spicy Tomato Paste

  • Blend tomatoes, dried red chillies, ginger, and garlic to a smooth paste using 1 – 2 tablespoons of water. Keep it aside.

Prepare Curry Base

  • Heat the oil in a saucepot or kadhai. Add the whole spices. Sauté for 20 – 30 seconds until the spices become fragrant.
  • Add the finely chopped onions and fry until they turn golden brown and caramelized, stirring them at regular intervals. This may take about 8-10 minutes over low heat.
  • Add tomato paste prepared earlier along with salt, and spice powders. Stir well to combine. Saute over low heat for 5 – 6 minutes.
  • Soon you will notice that masala has started releasing its oil and juices.

Final Assembly

  • Add softened soya granules and tofu chunks to the masala. Stir to combine nicely.
  • Add 1 cup water, kasuri methi, garam masala, and sliced chillies.
  • Cover and cook veg keema curry over low heat for 15 minutes for minced meat to absorb all the flavour. At this stage, add more salt or water as per the requirement.
  • Garnish the veg keema curry with fresh coriander leaves. It is ready to serve.
  • Serve veg keema curry warm with naan or paratha.

Notes

  • Make sure all the water is drained from the soya granules before making the keema.
  • Tear tofu into uneven chunks for better taste and texture. 
  • This is a spicy curry, hence adjust the amount of chillies and spices according to personal taste preference.
  • You can make a larger batch and store it in the refrigerator for up to 3 days or freeze it for longer storage.

Nutrition

Calories: 461kcal | Carbohydrates: 35g | Protein: 31g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 1998mg | Potassium: 746mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1674IU | Vitamin C: 45mg | Calcium: 236mg | Iron: 9mg