I love a good curry. Who doesn’t? I mean, you get tons of vegetables and rice steeped in delicious and vibrant flavors, sometimes spicy with your favorite vegan meat alternative and it’s just a big bowl of goodness. Unlike soup, I am never opposed to eating a curry in the heart of summer of the depths of winter.
And I recently discovered Aloo Keema, a dish that originated in Pakistan/Northern India that has the simplest of ingredients: mince, potatoes and rice with bread if you choose to double-carb it.
The flavors of the dish really appealed to me so I figured, why not?
As far as vegan curry recipes go, this is a pretty easy one with a manageable list of vegan ingredients.
Pre-boil your potatoes so they can cook with the rest of the ingredients. This is an important step for vegan Aloo Keema because you don’t need to let your vegan mince cook for a long time and if you do, it might end up getting lost in the rest of the dish.
Start with the onion and your whole or ground spices, which should include: whole black peppercorns, cinnamon stick, cloves, cumin seeds, coriander seed. If you don’t have them whole, use a teaspoon or two of ground spices but only add them to the pot once the onion has started to cook and becomes translucent.
Next, add the garlic and ginger to the skillet and cook 2 or 3 minutes, until fragrant.
note: You can keep this dish oil free by adding a small amount of oil to the skillet and using a silicon brush to spread it around. Your skillet won’t stick and you won’t have tons of unnecessary fat in your dish.
Put the rice on to cook, according to instructions.
Add tomatoes & vegan mince, I used Beyond Burgers, which I minced up in the pan with a wooden spoon. If you want to add something spicy, add the chili pepper here. Add water or broth, or coconut milk or vegan yogurt if you want it creamy and less calorie-friendly.
Add in potatoes and cook 10 to 15 minutes until the flavors and blended and potatoes are cooked through.
Serve on a bed of basmati rice, or whatever rice makes you smile.
And that’s all you have to do for a quick and easy vegan curry dish in 30 minutes or less.Sign Up Now For Free!
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