I basically used the same flavor profile two nights in a row, but how many people eat meat + potato + veggie, every single day? I know I used to. Between this option and the Palak Halloumi, I think this one is much better for a chilly night. Otherwise, they're both delicious and deserving over your time.
Source: Holy Cow Vegan | Serves: 8 | Time: 30 min
Changes: ground up some Beyond Sausage instead of using the Beyond Beef. It's substantially less fatty and overall better all around for you. I also messed up my shopping list. So I only used 1 instead of 2 #tomatoes. And I ran out of garam masala, so I'm using curry instead tonight.
Ingredients
1 large onion, finely chopped
4 cloves garlic, chopped
1 chili pepper, deseeded and chopped
2 tbsp fresh cilantro
1-inch knob ginger, chopped
1 large tomato, chopped
2 tsp curry
1 lb Beyond Sausage, mashed and minced to resemble ground meat
1 large carrot, finely diced
3 medium #potatoes, finely diced
1 cup frozen green #peas
S&P, to taste
¼ cup + 2 tablespoon coconut milk
2 tbsp lime juice
Instructions
In a mortar and pestle, or using a food processor, crush the ginger, garlic and chili pepper into a coarse paste.
Place 2 tablespoon of the coconut milk in a large saucepan and once it becomes frothy, add the onions, ginger-garlic-chili paste and cilantro leaves. Season with salt and ground black pepper and saute until the onions start to turn transparent.
Add the tomatoes and curry. Saute until the tomatoes begin to break down.
Add the Beyond meat and continue to saute for a couple of minutes, then add the carrots and potatoes. Mix well, add 2 cups of water, cover, and let the keema masala cook for 10 minutes or until the vegetables are cooked.
Add the frozen green peas and the remaining coconut milk. Bring back to a boil, then turn off the heat. Check for salt and add more if needed.
Add lime juice and mix. Serve hot.