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 caloriescarbohydrate: 19.4 gcholesterol: 16.9 mgfat: 10.5 gfiber: 5.8 gprotein: 18.2 gsaturatedFat: 3.3 gservingSize: -sodium: 457.2 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Keema Matar with Cucumber Raita
Directions
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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.
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.
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.
Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.