Vegan Keema (Lentil and Mushroom) Curry

Mushrooms. The primary ingredient. Mushrooms will provide a meaty texture and umami flavour to create the perfect base for the vegan “keema” dish. You can choose between different varieties, including cremini (a milder flavour), portobello (an earthier taste), or a mix of the two for a complex twist.

Lentils. I used brown lentils. They add a wonderful heartiness to the dish and also maintain their shape when cooked—dried or pre-cooked both work.

Marmite (or any yeast extract) in a cup of boiled water. It is a savoury spread made from brewer's yeast. It adds an umami depth to the lentil broth. Plus, it helps replicate the richness found in meat-based keema curry.

Onion (diced fine). Go for spring onions (scallions).

Fresh ginger (minced). It adds a warm, pungent kick to the curry and is also known for its wonderful anti-inflammatory properties. Ground ginger can be used in a pinch (use half the amount), but it won't have the same freshness and complexity of flavour.

Fresh garlic (minced). Similar to ginger, garlic adds another layer of complexity—with sharp, savoury notes.

Turmeric. Gives a beautiful golden colour to the vegan keema.

Cumin. Provides a smoky flavour that complements other ingredients.

Coriander (cilantro). Mixing this in the curry creates a floral aroma. And if you use it for garnishing, you’ll have a brighter taste.

Garam masala. Or you can say, an Indian masala blend that combines cloves, cinnamon, cardamom, and black pepper. You can make it at home—or buy it from any Asian grocery store for added convenience.

Curry powder. The ingredients for curry powder vary by brand, but it typically includes turmeric, coriander and cumin (among other spices). Madras curry powder, for example, will be spicier, while yellow curry powder will be milder.

Chilli powder. It adds the much-needed heat to the curry.

Paprika. I added a bit of this ingredient for a touch of smokiness. You can omit it if you don’t have it on hand.

Vegetable stock cube. The secret to a delicious no-oil recipe. Vegetable stock adds the same depth as oil would. Tip: Look for low-sodium vegetable broth if you're watching your salt intake. You can also use your favourite store-bought broth or make your own vegetable stock.

Tomatoes (chopped). I used crushed tomatoes (for a smooth curry texture), but you can also use BPA-free canned tomatoes.

Frozen peas. They’ll add a pop of colour to the savoury brown dish.

Extra water, if needed. No additional flavour, but it helps with the consistency of the curry.

Pinch of salt and pepper to taste.