An Impossible keema curry for a vegetarian dish packed with exploding flavors
Inspired by a bad pun
Are you struggling to turn vegetarian and vegan meatless meats into something super tasty? Fret no more, I am here to rescue your dilemma with an explosive lip-smacking dish! Whether you are doing meatless Mondays or meatless dinners, I promise you this dish will delight all your taste buds and your dinner companions won’t even wonder if it’s meatless!
Keema is a Pakistani and North Indian style dish that is traditionally made with ground beef (mostly) or ground chicken (sometimes) but can be easily prepared with ground turkey or ground pork too if you prefer. Often peas and potatoes are also added. I mostly make my version with meatless vegetarian/vegan options like Impossible Foods or Beyond Meat plant-based alternatives to meat that are rich in protein (and great for the planet!). This dish is great for a quick lunch or weeknight dinner because it’s simple and takes < 30 mins.
As with all my curries, this one also follows the simple basics and dance sequence to develop the flavors such that they explode in your mouth with every bite. I start with roasting some aromatic seeds and for this version I chose cumin seeds, nigella seeds, and slightly crushed coriander seeds. I roasted them in hot oil in a pot for ~30 secs on medium-high heat until I could smell their heavenly aroma. Next, I added chopped onions with a pinch of salt and sautéed them for ~3-5 mins until they were soft before adding garlic and ginger and sautéing them for ~1-2 mins.
Once these aromatics were harmonized, I added chopped tomatoes, green chillies, and a little bit of frozen cilantro, softened them for ~3-4 mins, and then reduced the heat to low-medium. Now it was time to add spice powders that sing. This time I used turmeric, coriander, cumin, and mango powders and roasted them for 1-2 mins until their aromas wafted into the kitchen (and fired my appetite). Note that it is important to cook the spice powders on lower heat so they don’t burn.
With flavors extracted from all the aromatics, it’s time to add the star of the dish - Impossible Foods ‘Beef’ Burger packet. I added the package as is and used my spatula to break it up into smaller pieces, added ~half cup of water, and mixed thoroughly to combine all the flavors. I covered the pot and simmered this on low-medium heat for ~10-15 mins to allow all the spices to completely integrate with the ‘beef’ and for the ‘rawness’ to be cooked away.
Next, I added ~1 cup of frozen peas. Now comes the best part that is going to impart yet another complex layer of flavor and texture into this dish. This comes from the addition of ~1 cup of plain yogurt which gives this dish a silky-ish undertone and unexpected texture. I mixed both the peas and yogurt and let that simmer covered for ~5-7 mins. I finished the dish with addition of chopped cilantro and a splash of lemon juice from half a lemon.
Vegan version: substitute the yogurt for plant-based yogurt or coconut milk or cream
Keema can be enjoyed with rice (traditional) or flatbreads (traditional) but I have also paired it with dinner rolls or buns for Sloppy Joe sandwiches, used as filling with puff pastry to make appetizers, and used with tortillas to make wraps or pita bread to make sandwiches. Here, I devoured this meatless keema with cumin basmati rice and roasted butternut squash. I absolutely loved this hearty and filling meal and I am confident you will too!
Keema is on regular rotation in my house, often paired with various sides or carbs to keep it interesting. I would say this Impossible keema is actually quite possible. Will you give it a try? And roll your eyes at my bad pun?
Dish Debrief:
Is this my winner or disaster? winner
How would I rate this dish out of 10? 8 out of 10
What would I change next time? try it with addition of boiled potatoes
Would I make this again? Yes!