Vegetarian Keema Matar with Cucumber Raita

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

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 236 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ¼ teaspoon ground cumin
• 1 medium onion, finely chopped
• 1 teaspoon ground coriander
• 2 tablespoons chopped fresh mint
• 1 tablespoon Spectrum® Canola Oil
• 1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
• 2 large garlic cloves, minced
• 1 tablespoon grated ginger root
• 2 tablespoons chopped fresh coriander
• 1 green chile pepper, sliced into 1/2-inch (1 cm) rounds, or to taste
• ¾ cup tomatoes, chopped
• ½ cup frozen green peas (matar)
• 1 pinch Pinch dried red chile peppers
• ⅓ cup finely shredded or finely diced English cucumber (unpeeled)
• ¾ cup The Greek Gods® Plain Yogurt
• 2 tablespoons finely diced red onion (Optional)
• Pinch paprika or chili powder

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.