Keema Matar with Chard

50 min4 portions

A vegan keema of rehydrated TVP mince with Swiss chard, peas, and warm spices; simmered in tomato broth.

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prepBoil 550 ml / 550 ml dark vegetable broth
280 g dry TVP mince	Hydrate TVP, 10 min				Stir in TVP & peas, simmer 10 min	Fold in chard leaves, 3 min	Stir in lemon, coriander & salt
1.5 g ground turmeric (for soaking)
15 ml soy sauce or yeast extract (Marmite)
15 ml vegetable oil	Sauté onion & chard stems, 7–8 min	Add garlic, ginger & chilli, fry 2 min	Toast spices, 1 min	Add tomatoes, simmer 5 min
180 g yellow onion, finely diced
250 g Swiss chard stems, finely diced
20 g garlic, finely minced
15 g fresh ginger, finely grated
1 green chilli / 10 g, finely chopped (optional)
7 g garam masala
6 g ground coriander
3 g ground cumin
1.5 g ground turmeric (for toasting)
3 g smoked paprika
1.5 g chilli powder
400 g chopped tomatoes or tomato passata
150 g frozen green peas
250 g Swiss chard leaves, chopped into ribbons
15 ml fresh lemon juice
15 g fresh coriander, finely chopped
Fine sea salt to taste

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