Vegetarian Keema Matar with Cucumber Raita

Vegetarian Keema Matar with Cucumber Raita
  • 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
  • 3/4 cup tomatoes, chopped
  • 1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 cup frozen green peas (matar)
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • Pinch dried red chile peppers (optional)
  • 2 tablespoons chopped fresh coriander
  • Cucumber Raita (prepare ahead):
  • 1/3 cup finely shredded or finely diced English cucumber (unpeeled)
  • 3/4 cup The Greek Gods® Plain Yogurt
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons finely diced red onion (optional)
  • 1/4 teaspoon ground cumin
  • Pinch paprika or chili powder


  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.

05/07/2018
Vegetarian Keema Matar with Cucumber Raita, recipe PT15M PT1H 5 455 calories

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