Spiced Crumbles with Peas Recipe

Name: Spiced Crumbles with Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (12-ounce [340 g]) bags meatless grounds (such as those made by Quorn, Boca, and Morningstar); 1/2 cup (100 g) vegetable or canola oil; 1 yellow or red onion, peeled and finely chopped; 1 (4-inch [10 cm]) piece ginger, peeled and cubed; 16 cloves garlic, peeled; 4-6 green Thai, serrano, or cayenne chiles, stems removed; 1 (6-ounce [260 g]) can tomato puree; 2 cups (473 mL) boiling water; 1/4 teaspoon (1 mL) cardamom seeds or 3-4 green cardamom pods, lightly crushed; 6 fresh or dry Indian or regular bay leaves; 4 tablespoons (50 g) ground cumin; 4 tablespoons (50 g) ground coriander; 2 heaping tablespoons (40 mL) red chile powder; 2 tablespoons (30 mL) salt; 2 teaspoons (10 mL) turmeric powder; 2 teaspoons (10 mL) garam masala (see Notes); 1/2 cup (100 g) chopped fresh cilantro; 2 cups (402 g) fresh or frozen peas

Servings: persons

4 (12-ounce [340 g]) bags meatless grounds (such as those made by Quorn, Boca, and Morningstar)
1/2 cup (100 g) vegetable or canola oil
1 yellow or red onion, peeled and finely chopped
1 (4-inch [10 cm]) piece ginger, peeled and cubed
16 cloves garlic, peeled
4-6 green Thai, serrano, or cayenne chiles, stems removed
1 (6-ounce [260 g]) can tomato puree
2 cups (473 mL) boiling water
1/4 teaspoon (1 mL) cardamom seeds or 3-4 green cardamom pods, lightly crushed
6 fresh or dry Indian or regular bay leaves
4 tablespoons (50 g) ground cumin
4 tablespoons (50 g) ground coriander
2 heaping tablespoons (40 mL) red chile powder
2 tablespoons (30 mL) salt
2 teaspoons (10 mL) turmeric powder
2 teaspoons (10 mL) garam masala (see Notes)
1/2 cup (100 g) chopped fresh cilantro
2 cups (402 g) fresh or frozen peas

1
If the grounds are frozen, defrost completely.
2
Turn the slow cooker to high.
3
Put the defrosted crumbles, oil, and onion in the slow cooker and mix well.
4
Allow to heat while you prep other ingredients.
5
In a food processor, grind the ginger, garlic, and green chiles.
6
Add this mixture to the slow cooker.
7
Put the tomato puree into a bowl and add the boiling water.
8
Carefully whisk until the paste dissolves.
9
Add this mixture to the slow cooker along with the crushed cardamom seeds or pods, bay leaves, cumin, coriander, red chile powder, salt, turmeric, and garam masala.
10
Mix well.
11
Cook on high for 3 hours.
12
Add the cilantro and peas.
13
If the peas are fresh, cook them in boiling water for about 3 minutes before adding.
14
You can add frozen peas without boiling them, but let the dish sit for about 10 minutes before serving to warm them up.
15
Eat over basmati or brown rice with chopped, fresh onions on top.
16
If you need a more comfort, drizzle a little more oil over the top.
17
Try This!
18
James, one of my most loyal taste testers, suggests taking large button mushrooms, cutting away the stems, and stuffing them with mock keema.
19
Sprinkle some spicy cheese over the top and bake the stuffed mushrooms in the oven at 375 degrees for about 15 minutes.
20
You can also use this meat in tacos.

1547

kcal

Calories

154

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 (12-ounce [340 g]) bags meatless grounds (such as those made by Quorn, Boca, and Morningstar), 1/2 cup (100 g) vegetable or canola oil, 1 yellow or red onion, peeled and finely chopped, 1 (4-inch [10 cm]) piece ginger, peeled and cubed, and more.

Yes, Spiced Crumbles with Peas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiced Crumbles with Peas

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