Vegetarian Keema Matar With Cucumber Raita Recipe

Name: Vegetarian Keema Matar With Cucumber Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Spectrum(R) 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; 3/4 cup tomatoes, chopped; 1 (340 gram) package Yves Veggie Cuisine(R) Original Veggie Ground Round; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 cup frozen green peas (matar); 1 tablespoon lemon juice; 1 teaspoon garam masala; Pinch dried red chile peppers (optional); 2 tablespoons chopped fresh coriander; Cucumber Raita (prepare ahead):; 1/3 cup finely shredded or finely diced English cucumber (unpeeled); 3/4 cup The Greek Gods(R) Plain Yogurt; 2 tablespoons chopped fresh mint; 2 tablespoons finely diced red onion (optional); 1/4 teaspoon ground cumin; Pinch paprika or chili powder

Servings: persons

1 tablespoon Spectrum(R) 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
3/4 cup tomatoes, chopped
1 (340 gram) package Yves Veggie Cuisine(R) Original Veggie Ground Round
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup frozen green peas (matar)
1 tablespoon lemon juice
1 teaspoon garam masala
Pinch dried red chile peppers (optional)
2 tablespoons chopped fresh coriander
Cucumber Raita (prepare ahead):
1/3 cup finely shredded or finely diced English cucumber (unpeeled)
3/4 cup The Greek Gods(R) Plain Yogurt
2 tablespoons chopped fresh mint
2 tablespoons finely diced red onion (optional)
1/4 teaspoon ground cumin
Pinch paprika or chili powder

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.

234

kcal

Calories

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 21 ingredients. The key ingredients include: 1 tablespoon Spectrum(R) Canola Oil, 1 medium onion, finely chopped, 2 large garlic cloves, minced, 1 tablespoon grated ginger root, and more.

Yes, Vegetarian Keema Matar With Cucumber Raita falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Keema Matar With Cucumber Raita

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