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Soy Meat and Lentil Curry (Keema Style)
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 |
Directions
- Roughly mince the onion and celery, and slice the mushrooms.
- 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.
- 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.
- Serve with the Jasmine rice, pickled red onion, marinated red cabbage, cilantro, baked potatoes, and other garnish items as desired.
