Easy Vegan Indian Curry With Mince And Veggies

Easy curries like this awesome vegetable curry and this simple Indian curry are my go-to meals for weeknight dinners. They are spicy, tasty, loaded with nutrition and they are certain to please everyone. They also give me an opportunity to use up all those veggies hanging out in the refrigerator before I have to send them into the compost pile. If you love eating Indian food but are intimidated by the idea of cooking it, you should try this recipe for sure. It’s beginner-level easy, and it’ll leave you excited about trying out more Indian style recipes. And what an adventure that’ll be! I called it an “Indian curry” (although there really is nothing like a single Indian curry) because I wasn’t being loyal to any single one of the many Indian cuisines when I made this. But if I had to, I’d put it in the north Indian recipes bracket because of the spices I used. The complexity in this recipe comes from a spice mix that’s called kitchen king masala, which I buy online or pick up at the Indian grocery store. If you can’t source it, use garam masala. Do let me know if you try this recipe!

What is “mince” or “keema”?

In the context of Indian food, “mince” or “keema” refers, usually, to mutton or goat meat that’s been ground. Before a politically motivated ban on beef was imposed on most Indian states, it also included ground beef. Keema is used in tons of tasty Indian recipes, and I’ve already shared with you my recipe for a dry vegan keema masala, to scoop up with rotis and naans. You can also use it to stuff pastries called keema samosas, and in our home we love a vegan version of keema biryani. Check to get new recipe updates by email.

I usually use something like Beyond Beef or Impossible Burger in these recipes to stand in for the keema. This time, I used the Beyond Sausage, crumbled up into bits.

Expert tips

Veggies are the king in this Indian curry recipe, so use all you want to. I add about five to six cups of chopped veggies in this recipe, which reduce a bit as they cook. The veggies I used for this Indian curry are onions, tomatoes, potatoes, carrots, zucchini, bell peppers and turnips. Sweet potatoes, squashes, peas are all fine additions. Stay away from leafy veggies or others that will take longer to cook, like eggplant, unless you are willing to roast the eggplant first. Roasted eggplant would go really well with this keema curry. There is a lot of garlic in this recipe because I love garlic in spicy Indian curries like this one. I add about five to six garlic cloves, crushed and sliced, when I saute the onions. Then more garlic goes in when I add a tablespoon of ginger garlic paste to the pot after the onions have browned. I like using vegetable stock to add an additional layer of flavor to my curries, but you can sub with water.