Tuesday, October 30, 2012

Vegetarian Kheema

Kheema is a ground beef curry dish that originated in the Punjab region.  The preparation of the dish is fairly straight forward ... ground lamb meat or beef is sauteed with curry powder and a range of spices added.   As the dish nears completion, some potatoes, tomatoes and peas are added.  Once the cooking is done, it can be served with some rice.  

However, Clare does not eat ground meat (and, with all the news stories about ground beef, I am a little hesitant myself) and she does not like peas.  So, I decided to modify a traditional Pakistani Kima recipe to make it vegetarian.  Out with the ground beef, in with the red kidney beans.  Out with the peas, in with the chickpeas.  Everything pretty much stayed the same.  In the end, the dish would probably be unrecognizable to the average Pakistani.  A sort of anti-Kheema. 

Still, the dish was very good.  The use of the curry powder -- along with the cinnamon, garlic, ginger and turmeric -- made this a very aromatic dish.  I would make this again, but I think I will first make the traditional, beef Kheema first.


VEGETARIAN KHEEMA
Recipe adapted from Whole New Mom
Serves 4

Ingredients:
2-3 tablespoons of oil
1 cup of onions, chopped
1 garlic clove, minced
1 can of red kidney beans
1 1/2 tablespoons of curry powder
2 1/4 teaspoons of salt
1/8 teaspoon of black pepper
1/8 teaspoon of cinnamon
1/8 teaspoon of ginger
1/8 teaspoon turmeric
1 can of whole tomatoes
3 Yukon Gold potatoes, diced
1 can of chickpeas or 3/4 cup of peas

Directions:
1.  Saute the vegetables.  Heat the oil in a large pan.  Add the onion and garlic and saute until the onion softens and the garlic begins to brown.  

2.  Add the beans, tomatoes, and spices.  Add the red kidney beans, tomatoes, and all of the spices.  Continue to cook for a couple of minutes, stirring to mix the ingredients.

3.  Add potatoes and chickpeas.  Add the diced potatoes and chickpeas (or peas).  Bring to a simmering boil, reduce the heat and cover the pan.  Simmer for at least twenty-five minutes or until the potatoes are done.

ENJOY!

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