Vegetarian Keema Matar With Cucumber Raita Recipes

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KEEMA CURRY & RAITA

This curry uses lean beef mince and is lightly spiced- it makes a nutritious, hearty and iron-rich supper

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 14



Keema curry & raita image

Steps:

  • Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need.
  • Cook the onion in a splash of water for about 5 mins until softened. Stir in the mince and cook for another 5 mins to brown. Add the paste, cook for 1 min, then pour in 100ml water. Bring to the boil and simmer for 10 mins. Add the peas then simmer for a further 5 mins.
  • Meanwhile, mix together the raita ingredients and season to taste. When the mince is cooked, season and stir through the fresh coriander. Serve with the raita and brown rice, if you like.

Nutrition Facts : Calories 289 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.39 milligram of sodium

1 onion , chopped
400g lean minced beef
340g frozen peas
handful fresh coriander , chopped
brown rice , to serve (optional)
1 green chilli , deseeded and chopped
2 garlic cloves , chopped
thumb-sized piece ginger , chopped
½ tsp turmeric
½ tsp ground coriander
1 tbsp korma curry powder
200g fat-free natural yogurt
100g cucumber , peeled, deseeded and diced
handful fresh mint chopped

VEGETARIAN KEEMA MATAR WITH CUCUMBER RAITA

Warm, fragrant Indian-inspired vegetarian curry contrasts deliciously with cool cucumber raita. Serve over basmati rice.

Provided by Yves Veggie Cuisine

Categories     Yves Veggie Cuisine

Time 1h25m

Yield 4

Number Of Ingredients 20



Vegetarian Keema Matar with Cucumber Raita image

Steps:

  • Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.
  • Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
  • Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
  • Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 19.4 g, Cholesterol 16.9 mg, Fat 10.5 g, Fiber 5.8 g, Protein 18.2 g, SaturatedFat 3.3 g, Sodium 457.2 mg, Sugar 7.3 g

1 tablespoon Spectrum® Canola Oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 tablespoon grated ginger root
1 green chile pepper, sliced into 1/2-inch (1 cm) rounds, or to taste
¾ cup tomatoes, chopped
1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup frozen green peas (matar)
1 tablespoon lemon juice
1 teaspoon garam masala
1 pinch Pinch dried red chile peppers
2 tablespoons chopped fresh coriander
⅓ cup finely shredded or finely diced English cucumber (unpeeled)
¾ cup The Greek Gods® Plain Yogurt
2 tablespoons chopped fresh mint
2 tablespoons finely diced red onion
¼ teaspoon ground cumin
Pinch paprika or chili powder

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