"Keema" meaning mince and "matar" meaning peas is a traditional South Asian dry-style curry that's simple to make, but really flavourful. Try this vegetarian version with quorn for the same traditional style of dish. It's delicious with rice as done in Southern India, or wrapped in warm Indian parathas as they do in North India, or in a bun as it's eaten on the streets of Mumbai. It's also sometimes used as a filling for samosas!

Cook our delicious Quorn Keema Matar in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Quorn Keema Matar. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Paste pot, a Keema Curry Paste pot and a Garam Masala pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Quorn Keema Matar in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Garlic Paste
  • Keema Curry Paste
  • Garam Masala

Your shopping list for 2 servings:

  • 1 onion
  • 350g quorn mince
  • 230g tin chopped tomatoes
  • 150g frozen peas
  • 2 chapatis (or parathas/naans)
  • 120g rice (optional)
  • 1 tomato (optional)
  • half a cucumber (optional)
  • plain yoghurt (optional)
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Our 25 minute recipe

  1. Cook the rice (optional)

    If you’re having rice, cook it according to packet instructions and keep it warm.

  2. Meanwhile start the keema

    Heat a little oil in a pan over medium-high heat, then add the onion and stir fry for 4-5 mins.

    Add the GARLIC PASTE and stir quickly, then add the KEEMA CURRY PASTE and fry for 2 mins with 20 ml water.

  3. Add the curry paste

    Add the chopped tomatoes, 1 tbsp of sugar and the GARAM MASALA. Stir well to combine.

    Add the quorn mince and break it up with a spoon. Fry for 2 mins.

    Bring it to a gentle boil, then reduce the heat to medium-low and let it simmer for 2-3 mins.

    Stir the peas in and cook for 4-5 more mins.

  4. Toast the breads

    Warm up your Indian style breads in a toaster or under a hot grill.

    (If using frozen breads, cook as per packet instructions.)

  5. Serve

    Serve the keema matar in a bowl with rice (if having), or on its own with Indian breads to eat it with.

    Put your cucumber and tomato salad and the yoghurt on the side (if having).

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Quorn Keema Matar Top Reviews

Paul - 25th June 2020

More tasty than expected.

devah - 25th June 2020

Mediocre compared to alot of tasty dishes on here.

petra - 23rd June 2020

Perfect

petra - 23rd June 2020

Perfect

Rachel - 19th June 2020

A bit too much cinnamon in the garam masala for my liking

Leanne - 16th June 2020

One of my favourites

Leanne - 16th June 2020

One of my favourites

Richard - 12th June 2020

A bit spicy for me!

Richard - 12th June 2020

A bit spicy for me!

Camilla - 11th June 2020

This recipe was very nice and easy to cook, empty plates from the children, however I was sent the lamb keema recipe when I ordered the quorn recipe, although it was easy to adapt.

Shirley - 3rd June 2020

Lovely simply to make recipe, would get again

Shirley - 3rd June 2020

Lovely simply to make recipe, would get again

Nasine - 9th May 2020

Amazing

Nasine - 9th May 2020

Amazing

Susan - 4th May 2020

One of my favourite

Susan - 4th May 2020

One of my favourite

Kevin - 22nd April 2020

This was more delicious than I thought it was going to be. I would definitely choose this again!

Kevin - 22nd April 2020

This was more delicious than I thought it was going to be. I would definitely choose this again!

Charlotte - 25th March 2020

I liked it. Simple but nice with a hint of spice

Max - 12th March 2020

Really tasty. I used dry Soy Protein and rehydrated it with mushroom stock for an umami taste!

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