Keema Madras

CALORIES:

226

PROTEIN:

7.7 g

PREP TIME:

10 mins

COOK TIME:

35 mins

SERVINGS:

4

A plant-based take on a traditional Southern Indian curry made with red lentils and a combination of spices to add a rich and complex flavor. Serve with flatbread or rice.

Recipe by Vegan Richa

1/3 cup (75g) red lentils (masoor dal)
3/4 cup (157.5 g) cubed potatoes , small cubes

Spices

1/2 teaspoon pepper corns or freshly ground pepper (use 1 tsp for the real deal!)
1/2 teaspoon cinnamon or 1 inch cinnamon stick
3/4 - 1 teaspoon fennel seeds
1 teaspoon coriander powder
1/2 teaspoon ground cumin
1/2 teaspoon poppy seeds
1 teaspoon raw rice (optional), or use rice flour
1/2 teaspoon sage

Sauce

Spray oil (for coating your cooking pan)
3 cloves of garlic, finely chopped
1/2 cup (80 g) finely chopped onion
2 medium tomatoes , or 11 oz diced
2 tbsp shredded coconut
1/3 cup (39 g) coarsely crushed walnuts
1/3 cup (42.67 g) shredded carrots ,optional
3/4 tsp salt
Cilantro, pepper flakes, lime juice for garnish

Lentils + Potatoes: Add red lentils, potatoes, and 2 cups water in a saucepan. Cook uncovered over medium heat until potatoes are tender. 13-14 mins. Add in a good pinch of salt mid way. Do not drain.
Spices: Grind the the spices in a grinder or blender if using whole spices (no need to do this if using ground versions). Lightly spray a skillet with oil to coat the surface and heat over a medium heat. Add the spices and toast for 2-3 mins. If the pan is heating too quickly, roast at medium-low heat.
Add garlic and cook for a few seconds. (You can also add 6 curry leaves at this point if you have some). Add onion and good pinch of salt and cook until translucent, stirring occasionally. Meanwhile, blend the tomatoes with coconut and a few tbsp of water until smooth.
Add the blended tomato coconut mixture and cook over medium until it thickens and oil starts to leave the mixture. 5 to 7 mins. Add the carrots and walnuts and cook for 2 mins.
Add the cooked lentils and potatoes with the cooking water(it should be about a half cup or so liquid after evaporation during cooking in step 1). Add salt and mix well to combine the spiced mixture and lentils.
Reduce heat to medium-low, cover and cook for 5 to 7 mins. Taste and adjust salt and flavor.
Add a dash of lime juice, generous pepper flakes or cayenne, and cilantro and serve with rice, flatbread or dosas. Or add to wraps, tacos.

Nutrition FactsAmount Per Serving

Calories:

226g

Protein:

7.7g

Total Fat:

10.3g

Sat. fat:

3.3g

Trans fat:

Cholesterol:

0mg

Total Carbohydrate:

28.7g

Dietary Fiber:

Total Sugars:

4.51g

Added Sugars:

Sodium:

465.7mg

The curry can be refrigerated for up to 3 days - why not give it a try for your next meal prep?
For a variation, try using 1 cup of cooked lentils(brown or green) or use 1.25 cups of cooked chickpeas, lightly mashed. The chickpeas will give the curry a coarser texture to the red lentils.
Mix things up by swapping potatoes with salad vegetables like zucchini, fennel or celery.
Bear in mind that traditional Indian recipes usually use fresh tomatoes and are written for fresh tomatoes. Canned tomatoes have a stronger and sweeter flavor profile and usually overshadow some spices. If using canned tomatoes, double the spices!
The heat in this dish comes mainly from black pepper and the garnish. To adjust, reduce the black pepper to preference and omit garnish. For additional heat, add 2-3 dried red chilies with the ground spices.

Nutrition FactsAmount Per Serving

Calories:

226g

Protein:

7.7g

Total Fat:

10.3g

Sat. fat:

3.3g

Trans fat:

Cholesterol:

0mg

Total Carbohydrate:

28.7g

Dietary Fiber:

Total Sugars:

4.51g

Added Sugars:

Sodium:

465.7mg

226

7.7 g

10 mins

35 mins

4

Nutrition FactsAmount Per Serving

Nutrition FactsAmount Per Serving

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