vegetarian keema matar with cucumber raita

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• 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.