Vegetarian Keema Matar With Cucumber Raita Recipes
VEGETARIAN KEEMA MATAR WITH CUCUMBER RAITA
Warm, fragrant Indian-inspired vegetarian curry contrasts deliciously with cool cucumber raita. Serve over basmati rice.
Provided by Yves Veggie Cuisine
Categories Yves Veggie Cuisine
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 19.4 g, Cholesterol 16.9 mg, Fat 10.5 g, Fiber 5.8 g, Protein 18.2 g, SaturatedFat 3.3 g, Sodium 457.2 mg, Sugar 7.3 g
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