Vegan Keema Masala

Traditionally, this dish is made with ground chicken meat, but the ground faux is just as good. I add a bunch of root veggies so I don't need to make a separate vegetable dish.

• 1 lb vegetarian ground “meat”n
• ½ head garlic, mincedn
• 2 T ginger, mincedn
• 3 T olive or canola oiln
• 2 cans coconut milkn
• 2 inch chunk of tamarind, boil 1 cup water and pour over tamarind. Let sit until cool enough to loosen tamarind and mix with water. Squeeze and discard seeds (If tamarind paste is not available, substitute a teaspoon each of dates, dried apricots and lemon juice for a teaspoon of tamarind paste. Chop the dates and apricots into fine pieces and add the lemon juice.)
• 1 t hot chili powdern
• 1 T saltn
• 2 T coriandern
• 2 T cuminn
• 2 T tumericn
• Handful cilantro, stems removed and choppedn
• 1 can chick peas, drainedn
• 1 cup peasn
• Bunch of root veggies—carrots, parsnips, turnips, celery root—or—baby spinach at endn

n nIf using chicken, cook in 1 T oil and set aside. Heat 2 T oil and add spices, garlic and ginger and sauté over medium-low heat for 5 minutes. Add coconut milk and tamarind juice. Add root veggies and let cook about 20 minutes. Add chicken or faux meat, chick peas and cook 10 minutes. Turn off heat and add peas and cilantro.nServe with basmati rice ,Nan or other Indian bread.n n n By the author of the the award winning book, Harmonious Environment: Beautify, Detoxify & Energize Your Life, Your Home & Your Planet, copyright 2007.