Vegan Keema Curry

If you’re craving something bold, warming, and packed with comforting spices, this Vegan Keema Curry is your new go-to. It’s hearty, flavourful, and comes together with simple ingredients—Ideal for weeknight dinners or meal prep for those cozy evenings when only a big bowl of curry and rice will suffice.

Inspired by the classic South Asian keema, this plant-based version is made with vegan mince (or rehydrated soya), soft potatoes, vibrant peas, and a spiced tomato gravy that clings to every bite. Best of all? It’s 100% vegan and absolutely satisfying.

Ingredients

For the curry:

• 450g vegan mince (or 200g dried soya mince, rehydrated)

• 500g potatoes, peeled and cubed

• ½ tsp salt

• ½ tsp ground black pepper

• ½ tsp ground cumin

• 2 tsp vegetable oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 tsp fresh ginger, minced

• 1 tbsp tomato purée

• 2 tbsp curry powder (see tips below)

• 1 tsp garam masala

• 1 tsp ground coriander

• 400g tinned chopped tomatoes

• 200ml water

• 140g (1 cup) frozen peas

To serve:

• 2 tbsp fresh coriander, chopped

• Boiled rice

• Optional: mango chutney, naan or chapati

Method

• Heat a large pan over high heat. Add 1 tsp of oil, then cook the vegan mince with salt, pepper, and cumin for about 5 minutes, stirring occasionally, until browned. Remove the mince with a slotted spoon and set aside, leaving the oil in the pan.

• Turn the heat down to medium. Add the remaining oil to the pan and toss in the diced onion. Cook for 4–5 minutes until softened.

• Add the garlic, ginger, tomato purée, curry powder, garam masala, and ground coriander. Stir continuously for about a minute until the spices bloom and smell amazing.

• Pour in the chopped tomatoes and water. Stir everything together and bring it to a gentle simmer.

• Toss in the cubed potatoes and return the cooked mince to the pan. Stir well and let it simmer for 15–20 minutes, or until the potatoes are tender and the sauce has thickened slightly.

• Add the frozen peas and cook for another 2–3 minutes, just until they're heated through.

• Spoon over fluffy boiled rice, sprinkle with fresh coriander, and enjoy! This pairs beautifully with mango chutney and warm naan or chapati.

  
  

  VVitch Tips

  Curry powder: I recommend using a mild or medium blend depending on your spice tolerance. You can also customise it with a mix of turmeric, paprika, fenugreek, and chilli powder if you're feeling adventurous.

  Soya mince alternative: If using dried soya mince, rehydrate according to the packet instructions (usually with hot water or stock) before cooking.

  Make it oil-free: You can sauté the onions and spices in a splash of water or veggie broth instead of oil for a lower-fat version.

  Side dish inspo: Goes great with spicy cold onion chutney (linked below)

  
  

  This Vegan Keema Curry is one of those dishes that somehow tastes even better the next day—perfect for meal prepping or feeding a crowd. It's a celebration of spice, texture, and plant-based comfort food.

  

  Let me know if you try it—tag me @SororitasStrength on Instagram or leave a comment below. I’d love to see your creations!

  
  

  Stay spicy and blessed be,

  Sam x