Vegetarian Keema Matar with Cucumber Raita Recipe - Allrecipes.com
Vegetarian Keema Matar with Cucumber Raita Recipe
  • READY IN ABOUT hrs

Vegetarian Keema Matar with Cucumber Raita

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    1 hr 25 mins

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.
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Footnotes

  • You can substitute 1 (320 g) package Yves Veggie Cuisine® Garden Veggie Crumble for Original Veggie Ground Round.
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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 457 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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