Keema Curry Recipe (Vegan)

sanjanafeasts.co.uk

Sloan

150g dried soya mince (or use 400g fresh or frozen plant-based mince)

225g frozen peas

2 large onions, finely diced

3 tbsp oil (any neutral), divide

2 dried bay leaves (optional)

2 tsp smoked paprika (hot or mild)

2 tsp ground cumin

2 tsp ground coriander

1 tbsp garam masala

½ tsp ground turmeric

4 large cloves garlic, crushed

1 tbsp grated ginger

1 tbsp dark soy sauce (or tamari for a gluten-free option)

1 x 400g can chopped tomatoes or passata

50ml oat cream (or milk for a lighter option)

1 ½ tsp cornflour (cornstarch)

2 tbsp chopped coriander leaves

1 tbsp chopped mint leaves

1 tsp salt

1 tsp sugar

250ml water

Chopped green chillies, mint and fried onions (garnish, optional)

Plant-based butter (to serve, optional)

Directions at sanjanafeasts.co.uk

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