Thursday, November 1, 2012

Keema "Beef" Curry & Winner of Sweet & Easy Vegan Giveaway!

Happy World Vegan Day everyone! Hurricane Sandy has passed, we were incredibly, unbelievably lucky to get through it with no power outages, flooding, or any other problems other than a few very minor inconveniences. The more we hear about it on the news, the more we are astonished at how, by pure luck, we were spared when so many were not. We are grateful and counting our blessings every day.

Before the storm, we stocked up on groceries and made some stews, a big pot of rice, and some other easy to heat items just in case our power went out. One of the things I made was this Keema Beef Curry recipe that I had come across some time ago and wanted to veganize. It's not too spicy (mild enough that I even gave some to Bodhi) but is perfectly warming and comforting. Just the kind of dish I crave especially in the fall. All I had to modify was to use vegan "beef" crumbles instead of ground meat, and vegetable broth instead of chicken, but I'll print the recipe here for you anyway. It's super easy and quick to make and you will definitely enjoy it.

Keema "Beef" Curry
serves 4-6

1 Tbsp. canola oil 
12 oz vegan "beef" crumbles, such as Lightlife
1 large onion, finely chopped 
2 Tbsp. minced fresh ginger 
2 large garlic cloves, minced 
1 1/2 Tbsp. Madras curry powder 
Salt and freshly ground pepper 
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice 
1 1/2 cups vegetable broth 
14 oz can unsweetened coconut milk 
14 oz can diced tomatoes with their juices 
1 1/2 cups frozen baby peas 
Chopped cilantro and steamed rice, for serving

1. In a large, deep skillet, heat the oil. Add the vegan crumbles and cook over high heat a few minutes until brown. Add the onion, ginger, garlic and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.

2. Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro and rice.

And now... the winner of our Sweet & Easy Vegan giveaway is Noelle, our fellow blogger over at An Opera Singer in the Kitchen! Congratulations Noelle, I will contact you for your mailing address.

Stay tuned, because I will have another very exciting cookbook giveaway in the near future!


  1. Thanks!! So glad to hear you are safe! That stew looks delicious! Have you made anything with vegan soyrizo?

    1. I LOVE vegan soyrizo, we get the one from Trader Joe's a lot for Mexican dishes. I even put it on pizza sometimes- I have a recipe for it here, if you want to make it yourself!

  2. Hey Leinana,

    Hope you're doing well.

    Do you know what's on the table for Thanksgiving this year? We're still talking about the 2010 meal based off your blog.

    Thanks for all the amazing recipes!

    1. Thank you, you are so sweet! I am ashamed to say that it is less than a week from Thanksgiving and I haven't tested any new recipes yet! I'm in a total Thanksgiving panic! I am trying to plan my menu and will do my best to get a post up ASAP. Thanks for the encouragement!