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Indian Cuisine

VEGAN MATAR MASALA

Matar Masala is a common Indian curry dish made with green peas and tomatoes. The addition of Longève Unseasoned Plant-based Protein Crumbles packs in the protein and makes this a filling, satisfying dish that everyone at your table will enjoy.

4 Servings
III Difficulty
15 Ingredients
10 MIN Preparation
20 MIN Cooking
30 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Vegan matar masala with garnish
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INGREDIENTS

  • 2 cloves garlic (chopped)
  • 1-2 green chili peppers, like jalapeño or serrano (chopped) (Deseed for less heat.)
  • 1-inch piece of ginger (chopped) (optional)
  • 1/4 cup + 2 Tbsp. coconut milk
  • 1 medium onion (finely chopped)
  • 2 tbsp. coriander or cilantro leaves
  • Salt and ground black pepper to taste
  • 2 large tomatoes (chopped)
  • 2 tsp. garam masala*
  • 1 6-oz bag Longève Unseasoned Plant-Based Protein Crumbles, dry
  • 1 large carrot (finely diced)
  • 3 medium potatoes (finely diced)
  • 2 cups water
  • 1 cup frozen green peas
  • Juice of 1 lemon or lime

INSTRUCTIONS

  1. In a mortar and pestle, or using a food processor, crush the garlic, ginger and green chili peppers into a coarse paste.
  2. Place 2 Tbsp. of the coconut milk in a large saucepan over medium-high heat, and once it becomes frothy, add the onions and the ginger-garlic-chili paste and coriander leaves. Season with salt and ground black pepper and sauté until the onions start to turn transparent.
  3. Add tomatoes and garam masala. Sauté until the tomatoes begin to break down.
  4. Add the Longève crumbles and continue to sauté for a couple of minutes, then add the carrots and potatoes. Mix well, add 2 cups of water, cover, and let the matar masala cook for 10 minutes or until the vegetables are cooked.
  5. Add the frozen green peas and the remaining coconut milk. Bring back to a boil, then turn off the heat. Check for seasonings and add more if needed.
  6. Squeeze in lemon or lime juice and mix. Serve hot with naan or basmati rice.

*GARAM MASALA: This warm blend of spices is used often in Indian cuisine. It’s a bit sweeter than curry powder and usually includes cinnamon, coriander, bay leaves and fennel. You can find it in the spice aisle or at an Indian grocery store.

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