Keema with Plant-Based Meat

Name: Keema with Plant-Based Meat
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 2 tablespoons, vegetable oil; 6 , black peppercorns; 4 , green cardamom pods; 2 black, cardamom pod; 1 , cinnamon stick; 1 , red onion, halved and sliced thin crosswise; 1 teaspoon grated, garlic; 1 teaspoon, grated fresh ginger; 12 ounces, plant-based ground meat; ¾ teaspoon, table salt; 2 teaspoons, ground coriander; 2 teaspoons, Kashmiri chile powder; ½ teaspoon, ground turmeric; ½ teaspoon, ground cumin; 12 ounces, tomatoes, cored and chopped; ¼ cup plain plant-based or dairy, yogurt; 1 long, green chile, halved lengthwise (optional); 6 tablespoons, chopped fresh cilantro, divided

0 comments

Our version of this rich and savory Indian dish achieves the same result with plant-based meat.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME50 minutes

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

A rich and savory spiced dish that's been a staple of Indian cuisine for centuries, keema features ground or minced meat simmered in a fragrant sauce. Here we bloom whole spices in oil to coax out their flavors and make a potent homemade ga...

This is a members' feature.