Makes 5 portions
Soya Keema Matar
A high-protein vegetarian twist on keema using soya granules and peas. Great with roti, rice or stuffed into wraps.
Prep15m
Cook25m
Total40m
Portions5
Fridge4 days
Why this works for meal prep
Soya granules soak up flavour like a sponge and reheat without changing texture, which makes this one of the most reliable dishes for a week of lunches. Squeezing the soaked granules properly is the key step — otherwise the keema turns watery.
Method
- Soak the soya granules in hot salted water for 10 minutes. Drain, rinse in cold water and squeeze out as much liquid as possible with your hands.
- Heat the oil, add cumin seeds, then the onions. Cook for 8–10 minutes until golden.
- Add ginger-garlic paste and green chillies and cook for 1 minute, then the tomatoes and ground spices. Cook for 5–6 minutes until soft and thick.
- Stir in the squeezed soya granules and peas with ½ cup water. Cover and cook for 8 minutes, stirring occasionally.
- Add garam masala, adjust salt, and garnish with coriander. Cool and portion.
Storing & reheating
Fridge
Up to 4 days, in airtight containers
Freezer
Up to 2 months
Reheat
Reheat in a pan with a splash of water, or microwave covered until steaming
Prep tips:
- Contains soy. Check the label if cooking for anyone with a soy allergy.
- Stuff leftovers into a toasted wrap with onions and chutney for a quick lunch.
Safety note: cool cooked food and refrigerate within 2 hours (1 hour for rice). Reheat only once, until steaming hot throughout. Check labels for allergens. Storage times are general guidance — see our disclaimer.