Peel and dice the sweet potatoes so that they are approx. 2cm thick. Add to a saucepan, cover in cold water, add 1tsp of ground turmeric and stir
Place the potatoes on a medium-high heat to come to a boil, then reduce the temperature to simmer for 10-15 minutes or until they are soft when tested with a fork the potatoes are cooking, start preparing the keema filling
Add the coconut oil to a large pan on medium-high heat to melt, then add the chopped onion, cooking until softened
Add the crushed garlic and ginger paste, stir through, then add the cumin, garam masala and turmeric. Stir around the pan to heat the spices through, then add the chopped chilli
Add the tin of chopped tomatoes, then use the tin to measure half a tin (200ml) of cold water, swill around the tin and tip into the pan stirring well to combine with the other ingredients and reduce the heat slightly to a simmer (bubbling)
Add the chopped mushrooms and cook for 2 minutes whilst stirring
Add the vegan meat free mince, stir through until covered in the sauce., then add the salt and simmer until cooked through
Once cooked, add the frozen peas and remove from the heat. Stir the peas through the keema and set aside
Once the sweet potatoes are cooked, drain the water, add the coconut cream, the mustard seeds and spring onion (reserve some for garnish) and mash. Add salt & white pepper and more coconut cream to your taste
Add the keema to an oven proof dish, then top with a thin layer of sweet potato mash. Sprinkle a few mustard seeds on top, drizzle a small amount of melted coconut oil or olive oil on top of the pie, then place the pie in the oven for 15-20 minutes, or until the keema is bubbling at the edges of the pie
Sprinkle with some of the finely sliced spring onion. Serve the keema pie with green vegetables
The frozen peas in this recipe can be replaced with other vegetables such as green beans, however it is not advisable to replace with sweetcorn or other starchy root vegetables, lentils, chickpeas or legumes as this will increase the carb content significantly.
It is important to use a vegan meat free mince in this Vegan Keema Pie which is high in protein (such as a soya based meat substitute) as it is the protein in the vegan mince which is needed to help pair the carbohydrates in the dish.
The sweet potatoes can also be halved and baked (roasted) in the oven instead of boiling or steaming to create the mash.
If you struggle to tolerate sweet potatoes, you could use a vegan Filo pastry on top instead, using 2 sheets of Filo brushed with melted coconut oil or olive oil.
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