Vegetarian Keema Matar with Cucumber Raita

Directions

Ingredients :

1 tablespoon Spectrum® Canola Oil

1 medium onion

finely chopped

2 large garlic cloves

minced

1 tablespoon grated ginger root

1 green chile pepper

sliced into 1/2-inch (1 cm) rounds

or to taste

¾ cup tomatoes

chopped

1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round

1 teaspoon ground coriander

1 teaspoon ground cumin

½ cup frozen green peas (matar)

1 tablespoon lemon juice

1 teaspoon garam masala

1 pinch Pinch dried red chile peppers

2 tablespoons chopped fresh coriander

⅓ cup finely shredded or finely diced English cucumber (unpeeled)

¾ cup The Greek Gods® Plain Yogurt

2 tablespoons chopped fresh mint

2 tablespoons finely diced red onion (Optional)

¼ teaspoon ground cumin

Pinch paprika or chili powder

Methods :

Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.

Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.

Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.

Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.