Mushroom Keema Rice Bowl

0:30 m

We designed this veggie dish to do the same job as a biryani but without the laborious process usually needed. We took inspiration from keema - a classic dry mincemeat curry recipe. The mushrooms take on the colours and flavours of spices beautifully and work really well with some bog standard basmati rice. We served this dish with a simple palette-cleansing salad but you could definitely serve it with a nice saucy curry. Long live the mushroom, king of the natural meat stand-ins. Wondering what to rustle up for curry night? This delicious vegan Indian dish is sure to go down with your dinner guests.

Start cooking ➞




For the rice bowl

<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>30g coriander<item-todo-done><item-todo-done>2 tsp turmeric<item-todo-done><item-todo-done>400g mushrooms - we used chestnut mushrooms<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>200g frozen peas<item-todo-done><item-todo-done>2 x 250g bag(s) of microwavable basmati rice<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done>2 tomatoes<item-todo-done><item-todo-done>½ cucumber<item-todo-done><item-todo-done>4 chapatis<item-todo-done><item-todo-done>1 small lettuce<item-todo-done>

Before you start

Food processor | Large deep frying pan | Microplane

First, prepare the vegetables

  • Peel, halve and finely dice the onion
  • Peel and grate the garlic and ginger
  • Trim, halve, deseed and finely dice the chilli
  • Pick the coriander leaves and finely dice the stems
  • Blitz the mushrooms in a food processor to make a “mince”

Now, start the cooking process

  • Warm the oil in a saucepan over a medium heat
  • Add the onions and a small pinch of salt to the pan and stir for 5-6 minutes
  • Put the garlic, ginger, coriander stalks and chilli in the pan and stir for 2 minutes
  • Add the garam masala, cumin and turmeric to the pan and stir for 30 seconds
  • Add the mushrooms to the pan and stir for 8-9 minutes so they sweat down and most of the moisture escapes
  • Add the tomatoes to the pan and cook on a low heat for 8-10 minutes
  • Add the peas and the rice to the pan and gently stir for 2-3 minutes, until the peas are completely defrosted

Prepare your side salad

  • Halve the lettuce, remove the core and shred
  • Slice the tomatoes and cucumber
  • Warm the chapatis according to the packet instructions

Time to serve!

  • Spoon the Mushroom Keema Rice into 4 bowls
  • Dress with the salad, garnish with remaining coriander leaves and serve immediately with chapatis
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