Mushroom Kheema

Name: Mushroom Kheema
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Middle Eastern, African
Ingredients: 1 White onion - finely chopped; 4 Garlic cloves - crushed; 2cms Fresh Ginger - peeld and grated; 1 Tsp Ground coriander; 1 Tsp Cumin; 2 Tsp Garam Masala; 1 Tsp Fenugreek; .5 Tsp Turmeric; 1 Tsp Salt; 100g Chopped Almonds - or pecans; 3 Tbsp Tomato puree; 150g Peas; 1 Courgette - cubed; 500g Chestnut Mushrooms - finely chopped.; 250g Smoked Tofu - grated; 3 Tbsp coconut cream; 1 Tsp coconut sugar or agave - optional

6 steps

Prep:5minCook:30min

Masala Kheema is traditionally a dry, spicy minced meat dish. This vegan take on the recipe, is really flavoursome, not too dry, creamy and really nourishing. What it doesn't deliver in appearance, it delivers in flavour. Kept in the fridge for up to 5 days, the flavours will develop oer time. SErve up with a huge side of brassicas cooked your way. Note - make sure your mushrooms are really well chopped but leave a little texturing.

Updated at: Thu, 17 Aug 2023 09:06:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories376.4 kcal (19%)

Total Fat17.6 g (25%)

Carbs37.8 g (15%)

Sugars9.8 g (11%)

Protein21.4 g (43%)

Sodium834.9 mg (42%)

Fiber10.5 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tspground coriander

1 tspcumin

2 tspgaram masala

1 tspfenugreek

½ tspturmeric

1 tspsalt

100gAlmonds

Chopped, or pecans

3 Tbsptomato puree

150gpeas

1Courgette

cubed

500gChestnut Mushrooms

finely chopped

250gSmoked Tofu

grated

3 Tbspcoconut cream

1 Tspcoconut sugar

or agave, optional

Instructions

Step 1

Pop a little olive oil in a large frying pan and heat over a medium heat. Throw in the onions and soften for 5 minutes, then add a little salt and the garlic to the pan and continue to cook for another 5 minutes.

Step 2

Add the cubed courgette to the pan and cook for another 5 minutes.

Step 3

Add the dry spices to the pan , adding a little water to prevent scorching the spices. Then throw in the nuts and stir really well to coat. Cook for a couple more minutes.

Step 4

Add the tomato puree, salt and mushrooms and sweat until the liquid from the mushrooms has mostly evaporated.

Step 5

Add the tsp of coconut sugar of you are choosing to use it, stir it in and then add the peas and grated tofu to the pan. Fold in an cook for another 5 minutes.

Step 6

Finally, fold through the coconut cream, warm through before serving up with some beautiful brassicas.