Vegetarian Keema Matar with Cucumber Raita recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 457.2 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.

Recipe Yield

4 servings

Recipe Note

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

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