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
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.