Ingredients
- 1 medium onion (finely chopped)
- 2 cloves garlic (chopped)
- 1-2 green chili peppers, like jalapeño or serrano (chopped) (Deseed for less heat.)
- 2 tbsp. coriander or cilantro leaves
- 1-inch piece of ginger (chopped) (optional)
- 2 large tomatoes (chopped)
- 2 tsp. garam masala
- 6 oz Longève Original Plant-based Protein Crumbles
- 1 large carrot (finely diced)
- 3 medium potatoes (finely diced)
- 1 cup frozen green peas
- Salt and ground black pepper to taste
- 1/4 cup + 2 Tbsp. coconut milk
- Juice of 1 lemon or lime
Instructions
- In a mortar and pestle, or using a food processor, crush the ginger, garlic and green chili peppers into a coarse paste.
- 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.
- Add the tomatoes and the garam masala. Sauté until the tomatoes begin to break down.
- Add the Longève Protein 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.
- 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.
- Squeeze in lemon or lime juice and mix. Serve hot with Indian Bread or Basmati Rice.
