Servings: 4 servings
Calories: 338kcal
Ingredients
For the Vegan Keema
- 300 grams Vegan meat free mince
- 1 tbsp coconut oil (or olive oil)
- 1 large onion finely chopped
- 3 whole cloves of garlic crushed
- 1 tbsp ginger paste (or fresh ginger finely grated)
- 1 whole red chilli finely chopped (seeds removed for a milder flavour, or add the seeds if you would like a more spicy keema)
- 200 grams closed cup mushrooms diced
- 400 grams tinned chopped tomatoes
- 200 ml cold water
- 1 tsp ground cumin
- 1 tsp garam masala
- 0.5 tsp ground turmeric
- 1 tsp salt
- 100 grams frozen peas (optional)
For the Turmeric Infused Creamy Coconut Sweet Potato Mash
- 4 small sweet potatoes peeled and diced 2cm thick
- 1 tsp ground turmeric
- 2 tbsp tinned coconut milk cream (the cream skimmed from the top of the tin)
- 1 tsp mustard seeds
- 1 whole spring onion finely sliced
- 1 good pinch salt & white pepper (optional, to taste)
- cold water enough to cover the diced potato
Instructions
- Pre-heat the oven to 190°c
- 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
Notes
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.
Nutrition
Calories: 338kcal | Carbohydrates: 46g | Protein: 22g | Fat: 8g | of which saturates: 6g | Fibre: 12g | of which sugars: 12g
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