Kema

A plant-based spin on classic Indian keema matar, the minced-meat curry usually made with lamb or goat. This version uses TVP (texturized vegetable protein) rehydrated in boiling water, which gives you that same crumbly ground-meat texture without the meat.

The spice work is quick but real. Minced onion, garlic, and fresh ginger stir-fry until fragrant, then the hydrated TVP joins the party for another five minutes to pick up browned edges. Tomato paste, stewed tomatoes, curry powder, and a pinch of cayenne build the rich, tangy sauce base.

Peas and mushrooms go in last and only need 5 minutes of covered simmering. Mushrooms add an earthy depth that echoes the umami you’d normally get from meat, and peas bring pops of sweetness that balance the curry heat.

Serve over basmati rice or scooped up with warm naan. For meal prep, this keeps beautifully for 4 days and reheats better than most curries.

Kitchen Tips

• Use vegetable broth instead of plain water to rehydrate the TVP for deeper, more meat-like flavor.
• Toast the curry powder for 30 seconds before adding tomato paste. This blooms the spices and kills the raw flour-like aftertaste.
• Cook the onions until they’re genuinely soft and starting to caramelize. Undercooked onions leave raw sharpness that doesn’t mellow during the short simmer.
• Let the keema rest 10 minutes off the heat before serving. The TVP continues to absorb flavor and the texture improves.

Variations

• Swap TVP for cooked green lentils or finely crumbled tempeh for a whole-food plant protein.
• Add ½ teaspoon garam masala at the end for a more traditional North Indian finish.
• Stir in a splash of coconut milk for a creamier, richer gravy.