Keema Curry (Vegan)

Cook the recipe

Method

1. 1

   Put 150g dried soya mince in a bowl and cover with hot water. Leave for 10 minutes, then drain well in a fine sieve, rinse under cold water, and squeeze out excess moisture. If using 400g fresh or frozen plant-based mince, skip this step.

2. 2

   Heat 2 tbsp of the oil in a large, heavy-based pan over medium heat. Add the 2 large finely diced onions with 1 tsp salt and 1 tsp sugar, and cook for about 10 minutes until deep golden and soft.

3. 3

   Stir in 4 crushed garlic cloves, 1 tbsp grated ginger, and 2 dried bay leaves, if using. Cook for 1 to 2 minutes until the raw aroma fades.

4. 4

   Add the drained soya mince and cook over high heat for 5 to 6 minutes, stirring often, until lightly browned with a few crisp edges. Remove from the pan and set aside.

5. 5

   In a small bowl, whisk 50ml oat cream with 1 1/2 tsp cornflour until smooth and lump-free.

6. 6

   Return the pan to medium-low heat and add the remaining 1 tbsp oil. Stir in 2 tsp smoked paprika, 2 tsp ground cumin, 2 tsp ground coriander, and 1/2 tsp ground turmeric. Bloom the spices for about 15 seconds, just until fragrant.

7. 7

   Add 1 x 400g can chopped tomatoes or passata and 1 tbsp dark soy sauce. Cook for a minute or two, scraping the base of the pan.

8. 8

   Stir in the browned soya mince, the oat cream and cornflour mixture, 250ml water, and 1 tbsp garam masala. Mix well, then lower the heat to a gentle simmer.

9. 9

   Cover and cook for 20 minutes, stirring now and then, until the masala has thickened and the tomato base has cooked down. If you want a drier keema, leave the pan uncovered for the last few minutes.

10. 10

    Stir in 225g frozen peas, 2 tbsp chopped coriander leaves, and 1 tbsp chopped mint leaves for the final 5 minutes. Add the chopped green chillies only if you want extra heat.

11. 11

    Taste and adjust salt if needed. Serve hot with the optional fried onions, extra herbs, and a little plant-based butter on top, if using.