Vegetarian Keema Matar with Cucumber Raita Warm, fragrant Indian-inspired vegetarian curry contrasts deliciously with cool cucumber raita. Serve over basmati rice.
Ingredients
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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.
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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.
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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.
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Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.
Per Serving: 236 calories; protein 18.2g; carbohydrates 19.4g; fat 10.5g; cholesterol 16.9mg; sodium 457.2mg. You can substitute 1 (320 g) package Yves Veggie Cuisine(R) Garden Veggie Crumble for Original Veggie Ground Round.