This keema curry recipe is a vegan version of a popular Indian and Pakistani dish called keema aloo matar (mince potato and green pea curry). Traditionally, it's made with ground beef or lamb but thank god that nowadays there are so many great-tasting and cruelty-free meat alternatives available! This vegan keema is made with my favourite vegan mince, tomatoes, potatoes, green peas and lots of traditional Indian spices. It's a quick and easy recipe that comes together in just 50 minutes. It's gluten-free and nut-free and it's packed with healthy and filling plant-based protein. Make this delicious meatless version for your carnivore friend and see what they say! This is a perfect speedy mid-week dinner meal and leftovers will be great for lunch the next day, too!
Say hello to vegan keema curry
If you guys have been following me for a while, you probably know that I'm not that much into vegan mock meats. It's mostly because I've never really liked meat in the first place and all my encounters with "vegan meat alternatives" in the past weren't really successful and satisfying.
So if you hear me raving about a vegan meat alternative product, you'll know it must be really outstanding as I am not easy to please! This is the case with The Meatless Farm Vegan Mince which I am obsessed with (and this is not sponsored post by the way - I wish!). Finally found something with satisfying realistic texture that doesn't taste like cardboard! Yay! Do you have any idea what it means in the vegan world? This opens up so many possibilities and enables to veganise what used to be the impossible! You know when something tastes exactly like meat, only better because it's not actual meat of a tortured innocent animal?
Ok, I think I'm starting to sound like Vegan Police now and I don't want you to run away! My point was that I am super excited I discovered this mince as this lets me veganise so many dishes I've been curious about. One of them was always a popular Indian / Pakistani dish - mince curry. You guys know what's the deal with me and desi food - I want to eat it all!!! So, yeah, I was just a tad frustrated I would never be able to have keema curry because I choose not to eat meat. But now that we have more and more great tasting vegan meat alternatives, I finally get to make vegan keema curry I've been always meaning to try!
Keema aloo matar - mince curry with potatoes and green peas
Traditionally, keema is made with ground mutton or beef and the idea here is to give this classic curry vegan makeover and replace meat with the highest quality vegan mince you will be able to find! And you must already know this: some of those meat substitutes are really vile. No wonder people think vegans are crazy. But it is possible to find a high-quality vegan mince that doesn't taste like toilet paper! As I already mentioned, I am 100% satisfied with Meatless Farm vegan mince. Other great meat alternatives I managed to try were from Beyond Meat and Naked Glory. These three are really worth your attention. Even my Pakistani ex loved my vegan keema and I don't think you realize how much Pakistani people love meat. I realize that the brands I just mentioned may not be available in your country, wherever you are. But I hope you'll be able to do your research and find decent vegan mince (that doesn't taste like cardboard) in your area!
What is really important in this dish is the right texture, so please do not try to replace vegan mince with textured vegetable protein or crumbled tofu here. It's not going to work very well in this recipe - you've been warned.
Why you will love this vegan mince curry:
Finally, you'll get to enjoy this popular Indian and Pakistani food classic, thanks to all those amazing mince meat alternatives that are available on the market nowadays. Just a few years ago, a proper vegan keema curry experience wasn't even possible.
If you are an Indian food lover, I don't even have to say anything, do I? This vegan keema has got it all: it's full of flavour and it's got that satisfying meaty texture. This is a perfect dish to serve to that close-minded friend of yours (the one who "could never go vegan"...well, serve them this vegan mince curry and let's what they'll say now..).
This vegan keema is such a simple meal to put together. Basically, if you follow the simple recipe method, it's impossible to mess it up. It comes together in less than an hour and it requires only a few simple ingredients - ok, yes you have to get hold of vegan mince but seriously, times are really changing, nowadays you are able to get vegan mince from your local supermarket. No excuses!
I love this recipe because as it's packed with plant-based protein it's extremely filling and satisfying. With this vegan keema curry, you'll get a proper meaty experience, cruelty-free and with no saturated fat!
Ingredients you will need to make this vegan keema:
- a packet of your favourite plant-based mince (I used The Meatless Farm)
- miniature baby potatoes
- frozen green peas
- medium onions
- garlic cloves
- a piece of ginger
- coriander powder
- coriander seeds
- cumin powder
- turmeric powder
- chilli powder
- cinnamon powder
- smoked paprika powder
- black peppercorns
- garam masala powder
- green chilli
- Himalayan salt
- chopped fresh coriander
For the full ingredient list, exact measurements, complete recipe method, please scroll down to the recipe card at the bottom.
How to make vegan keema:
- Dice onion and tomatoes. Crush ginger and garlic.
- Saute onions, garlic and ginger in a bit of olive oil for 5 minutes.
- Add tomatoes all spices (apart from garam masala powder - that one we'll add in the end). Simmer for 5 – 7 minutes.
- Add soy mince and 1 cup of water. Cook on a low light for 10 minutes.
- Add washed miniature baby potatoes, chopped green chilli and another cup of water. Simmer for 10 minutes, stirring occasionally.
- Add the green peas and more water if necessary. Simmer until potatoes are cooked (for about 5-7 more minutes).
- It’s ready! Stir in 1/2 tsp of garam masala powder, two handfuls of fresh chopped coriander before serving.
How to serve vegan keema curry:
Serve garnished with chopped fresh coriander and red chilli flakes. This vegan mince curry will taste amazing with chapatis or vegan naan, fluffy cumin basmati rice and a compulsory bowl of raita. For a full Indian feast experience, don't forget about a selection of pickles (lime pickle and aubergine pickle are my favourite).
Variations and substitutions:
Basically, I do not recommend any. If you can't get hold of good quality vegan mince, then just don't make this keema curry. Make this potato spinach curry instead. Seriously, though. The realistic texture of good quality mince for that proper meaty experience is important here. So if you try to substitute it with crumbled tofu or textured vegetable protein, things are not going to be the same.
Leftovers will keep in the fridge for 2-3 days. You could make keema paratha (fried flatbread) or keema pav (soft fluffy bun) with your leftover mince. This vegan keema is also suitable for freezing.
This mince potato and green pea curry recipe is:
- 100% vegan (eggless and dairy-free)
- quick and easy to make
- a perfect fuss-free mid-week dinner idea
- easy to put together
- high in plant-based protein
- comforting and satisfying
- delicious and super filling
- it has a great texture
- will leave you coming for more
- perfect for meal-prep
- stores well in the freezer
- better and healthier than takeout
- only requires a handful of ingredients
- satisfying comfort food
- perfect for Indian food lovers
Other easy vegan curry recipes you might like:
Creamy vegetable korma - sweet, mild and creamy comfort food made with cashews and coconut milk.
Chickpea tikka masala - a healthy vegan version of this popular restaurant classic.
Aloo matar - simple yet satisfying potato green pea curry.
Beetroot curry - if you love beetroot and if you love curry, you're going to love this recipe!