Soya Keema Recipe (Vegan Mince Curry) – Quick, easy, and bursting with flavor. Made with nutritious soy chunks and aromatic spices, this Indian vegetarian curry is flavorful and protein-packed. Try this delicious and wholesome recipe of soya keema!
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About Soya Keema Recipe
Soya Keema Masala is a flavorful and vegan twist on the classic minced meat curry. This plant-based recipe substitutes traditional meat with soya mince, making it a nutritious alternative for those seeking vegan or vegetarian options.
Made with protein-packed minced soya chunks or soya granules, sautéed with aromatic spices, and cooked in a gravy of onions, tomatoes, and peas.
It’s both wholesome and delicious! If you’re looking for vegan options, this Soya Keema is sure to become a favorite.
This Soya Keema Recipe is
- Packed with high-protein
- Suitable for vegans and vegetarians
- Easily customizable & scalable
- Quick and easy to prepare
- Great for budget dinner
- Amazing recipe for meal prep
What is Keema?
The word “keema” is said to come from the Persian word “qīmā,” which means minced meat or ground meat. (For this vegan recipe, it is made up of minced soya chunks).
During the Mughal period, Persian culinary techniques and ingredients influenced Indian cuisine. various dishes featuring minced meat became popular.
Over time, it became a staple in North Indian and Pakistani cuisines and has also gained popularity in various global cuisines.
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Ingredients for Soya Keema Recipe
Don’t be discouraged by the list of ingredients for this recipe. Most of them are pantry staples or can be easily substituted.
- Soy – dried, fresh, or frozen soya chunks or granules. You can also use any other plant-based mince of your choice if you want to substitute soy.
- Veggies – Fresh or frozen or canned green peas and fresh or canned tomato puree. You can also try using 2-3 tablespoons of tomato paste.
- Spices – cumin seeds, cinnamon sticks, bay leaf, turmeric powder, red chili powder, cumin-coriander powder, and garam masala. Substitute garam masala with meat masala or any vegetable curry powder. These spices are easily available at most supermarkets or online.
- Aromats – ginger, garlic, green chilies, and onions. You can use dried ginger or garlic powder if you don’t have it fresh.
- Coriander leaves – freshly chopped to add some freshness. You can omit it if you don’t like it.
- Oil – any neutral flavor oil. If not making a vegan version, you can use butter.
How to Make Soya Keema Masala
Step 1 -Rehydrate Soya
For Soya Granules:
If using dried soya granules, place them in a bowl and add hot water until they are completely covered. Cover the bowl with a lid and let them sit for about 10-15 minutes until the granules become soft. Drain the excess water from the granules and set them aside.
For Soya Chunks:
If using soya chunks, place them in a bowl and cover them with hot water. Let them soak for about 10-15 minutes until they become soft.
Drain the excess water from the soya chunks, then squeeze the soya chunks between your palms or use a clean kitchen towel to remove moisture from them.
Step 2 – Mince the Soya Chunks
Place the soya chunks in a food processor or blender. Grind them until they form a mixture resembling minced meat.
Step 3 – Mix in the Spices
Transfer the minced soya chunks to a plate. Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix everything well.
If not making a vegan version, add 1/4th cup of yogurt along with the spices.
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Step 4 – Sauté Aromatics
Heat oil in a pan over medium heat. Add bay leaf, cinnamon stick, cumin seeds and let them splutter.
Next, add the finely chopped onions and sauté for a minute. Cook until they turn golden brown.
Stir in ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappers.
Step 5 – Add the Veggies
Add the green peas to the pan. Mix everything together.
Cover the pan with a lid. Let it simmer for 5-7 minutes until the peas are cooked through.
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Add red chili powder and pour in the tomato puree. Mix everything together.
Cook the masala until the oil starts to separate from the sides of the pan.
Add the minced soya chunks to the masala mixture. Stir well to coat the soya with the masala. Cover the pan and let it cook for 5-7 minutes.
Step 6 – Garnish
Garnish the soya keema masala with fresh coriander leaves.
Ways to Serve Soya Keema
Serve soya keema with freshly made roti, naan, bread, or any flatbread. You can also serve it with steamed white or brown rice.
It can also be used as a topping on toasted bread slices with some pickled onions and fresh herbs for a quick delicious snack or lunch.
You can also use it as a filling in wraps, samosas, or stuffed parathas.
For a lighter and low-carb option, serve keema masala with lettuce, roll it up, and enjoy it as lettuce wraps.
Recipe Tips
- Along with fresh green peas, you can add other veggies such as bell peppers, carrots, spinach, corn, and potatoes. Beans and legumes would also be great!
- Before mincing the soya chunks or using the hydrated soya granules, make sure all the water is squeezed from them.
- Substitute garam masala with meat masala, or vegetable curry powder.
- If you are not making a vegan version, use butter instead of oil. Also, you can add yogurt along with the spices to the minced soya and keep it aside for later use.
FAQ’s
1. Which type of soya to use?
I have used soya chunks for the recipe, but you can also use dried soya granules or TVP (textured vegetable protein), also known as textured soy protein (TSP).
2. What can I use instead of dried soy granules?
To substitute dried soy granules, you can try experimenting with crumbled tempeh, mashed firm tofu, seitan, or any other plant-based protein. For a non-vegan version, use shredded or minced meat. All of these options work well in this recipe!
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Soya Keema Masala Recipe
Equipment
- 1 pan
- 1 bowl
Ingredients
- 1 cup soya chunks (textured vegetable protein)
- 4 cups hot water
- 2 tablespoons oil
- 1 no bay leaf
- 1 no cinnamon stick
- 1/2 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 no green chili chopped (optional)
- 1/4 cup yogurt skip for vegan recipe or use vegan yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin-coriander powder
- 1/4 teaspoon garam masala
- 1/2 cup onion finely chopped
- 1/2 cup green peas fresh or frozen
- 1/2 cup tomato puree
- salt to taste
- coriander leaves chopped, for garnish
Instructions
- Soak the soya chunks in hot water for about 15-20 minutes or until they become soft. Once softened, squeeze out excess water from the soya chunks.1 cup soya chunks, 4 cups hot water
- Transfer the soya chunks to a blender. Pulse them a few times until you achieve a coarse, minced texture.
- Take the minced soya chunks in a bowl. Add yogurt, coriander powder, turmeric powder, and garam masala. Mix it well. Set aside.1/4 cup yogurt, 1/2 teaspoon turmeric powder, 1 teaspoon cumin-coriander powder, 1/4 teaspoon garam masala
- Heat oil in a pan over medium heat. Add a bay leaf, cinnamon stick, and cumin seeds, and let them crackle.2 tablespoons oil, 1 no bay leaf, 1 no cinnamon stick, 1/2 teaspoon cumin seeds
- Add ginger-garlic paste and chopped green chili (if using) to the pan. Sauté for a minute until the raw aroma disappears.1 tablespoon ginger-garlic paste, 1 no green chili
- Add finely chopped onions and sauté for a minute. Cook until the onions are translucent.1/2 cup onion
- Once the onions are cooked, add the green peas. Sauté for a minute, cover the pan with a lid, and let it cook for 6-8 minutes.1/2 cup green peas
- Add the tomato puree and red chili powder. Mix everything well.1/2 cup tomato puree, 1 teaspoon red chili powder
- Cook for another 5 minutes until the spices are well incorporated.
- Add the ground soya chunks, salt, and mix well with the onion-tomato masala. Be sure that the soya chunks and green peas are well coated with the masala.salt
- Cover the pan and let the keema simmer for 8-10 minutes on low heat
- Garnish the soya keema with freshly chopped coriander leaves.coriander leaves
Notes
- Be sure you squeeze out the excess water well from the soaked soya chunks before grinding them.
- Pulse the soaked soya chunks till they get a coarse, minced texture, don’t over-blend them into a fine paste.
- Adjust the spiciness according to your preference. Skip the chopped green chilies to make it less spicy.
- Add some freshly squeezed lemon juice before serving.
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