Keema Aloo (Vegan)

Keema Aloo (Vegan)
Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 476.5 calories, 20.56g protein, 15.72g fat, 69.26g carb, 12.92g dietary fiber, 10.51g saturated fat, 10.15g total sugar, 0.0g added sugar
Significant source for: Protein, Fiber, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Fluoride, Manganese, Vitamin C, Thiamin, Niacin, Pantothenic acid, Vitamin B-6, Choline, Vitamin K (phylloquinone), Folate.


4 Servings

2  tablespoons olive oil

2  medium yellow onions, diced

4  jalapeño peppers, stemmed, seeded, and diced

1/4  cup grated fresh ginger

1  tablespoon garam masala

4  cloves garlic, minced

1  tablespoon curry powder

8  cups vegetable broth

2  cups dry lentils

4  medium red potatoes, cubed

4  cups chopped cauliflower

1  (14 oz) can canned coconut milk

1  teaspoon salt

1  (14.5 oz) can canned diced tomatoes

2  cups frozen peas

1  cup chopped fresh cilantro


step 1.

In a 5.5-qt Dutch oven or soup pot, heat oil over medium heat.

step 2.

Add onion; cook, stirring occasionally, or until onions are lightly browned, about 8 minutes.

step 3.

Add garam masala, jalapeño pepper, ginger, curry powder, and garlic; cook 1 minute or until fragrant.

step 4.

Add broth and lentils. Bring to a boil over high heat.

step 5.

Add red potatoes, canned coconut milk, cauliflower, and salt. Return to a boil. Reduce heat to low and simmer, covered, for 20 minutes or until potatoes and lentils are tender.

step 6.

Return to high heat, add tomatoes and peas. Bring just to a boil then reduce heat to low. Simmer for 5 minutes, uncovered, then remove from heat.

step 7.

Garnish with fresh cilantro to serve.