Vegan Keema

I adore Indian food, but yoghurt is one of the staple meat sauces. There are two ways of getting around this when cooking at home. You can use fake meat or fake yoghurt. In this particular recipe, I use both, making it not only kosher but vegan. This recipe is also great if anyone in your family is lactose intolerant. Unlike the Keema with Whole Spices, this simple recipe cooks up in half an hour start to table with no fuss. It makes a great weeknight meal. Like many soup/stew/wet recipes, it's even better as leftovers because the spices have more time to mingle and mature.

• 1 lb bag frozen ground beef substitute
• 1 large onion, diced
• 1 tsp cayenne pepper
• 1 tsp coriander powder
• 1/2 tsp ginger powder (or 1/2 inch piece of peeled ginger, chopped fine)
• 1/2 tsp allspice
• 4 tbsp soy yoghurt
• 2 tbsp olive oil

Cook the diced onion in the olive oil over a medium heat until translucent. Add the ground beef substitute and mix well, cooking until warmed through. You MUST use the olive oil here, as the beef substitute is usually fat free and will not only stick to your pan but will burn horribly. Add all other ingredients except yoghurt and mix thoroughly. Reduce heat to low and add yoghurt. Mix thoroughly. Continue to cook on low for 20 minutes so the spices mingle.

Serve with warm naan (substitute pita if naan is unavailable.)

Variations:

• Keema is often made with green peas. I like it both ways. If you want to add peas to this one, add 1/2 cup green peas after mixing everything thoroughly and before continuing to cook on low for 20 minutes, and you'll be set to go.
• If you like your meat from a cow, go ahead and use 1 pound of very lean ground beef and reduce the olive oil to 1 tsp (for frying the onions.)
• If you have no dairy issues, feel free to use regular yoghurt. If using regular yoghurt and regular beef, follow the above variation.