Soy Meat and Lentil Curry (Keema Style)

Ingredients (4-5 servings)

Onion (minced) 200 g / 7 oz
Celery (roughly minced)
100 g / 3.5 oz
Mushroom (thinly sliced) 200 g / 7 oz
【A】 Garlic (minced) 1 clove
Cumin seeds 1/2 tsp
Coriander seeds 1 tsp
Cinnamon stick 1
Laurel(Bay leaf) 1
Olive oil 1 Tbsp
Soy meat (rehydrated, ground) 200 g / 7 oz
Lentils (not rehydrated) 100 g / 3.5 oz
Canned tomatoes 400 g
Hot water 200 ml
S&B Golden Curry Mix 92 g 1 pack
Pickled red onion As needed
Marinated red cabbage As needed
Cilantro As needed
Baked potatoes As needed


  1. Roughly mince the onion and celery, and slice the mushrooms.
  2. Put 【A】 into a pot and stir-fry over low heat. When it becomes aromatic, add the soy meat and stir-fry to blend well.
    Turn the heat to medium heat, add 【1】 and stir-fry further until it becomes tender.
    Add the lentils, canned tomatoes, and hot water, and simmer for 20 minutes until the lentils become soft.
  3. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is melted.
    Turn on the heat again and simmer until the excess moisture is almost gone.
  4. Serve with the Jasmine rice, pickled red onion, marinated red cabbage, cilantro, baked potatoes, and other garnish items as desired.