Gluten Free Keema (Spiced Stew) Recipe

If you like the flavors and fragrance of Indian spices but aren’t a fan of excessive heat, you’ll love this stew. Don’t let the long list of spices deter you – this is easy to prepare and offers a delectable depth of flavor in a savory dish that’s both satisfying and comforting.

5 from 1 vote

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Gluten Free Keema (Spiced Stew) Recipe

Don't let the long list of spices deter you – this is easy to prepare and offers a delectable depth of flavor in a savory dish that's both satisfying and comforting.

Prep Time10 mins

Cook Time1 hr 10 mins

Total Time1 hr 20 mins

Course: Main Course

Cuisine: Indian

Servings: 4 Servings

Calories: 425kcal

Author: Ricki Heller

Ingredients

For the “meat”:

• ▢ 1 pound tempeh I used soy, but you could use any kind
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons liquid aminos or gluten-free tamari/soy sauce
• ▢ ¼ - ½ teaspoon liquid smoke

For the stew:

• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 1 large onion finely chopped
• ▢ 4 garlic cloves minced
• ▢ ½ medium jalapeño pepper minced (or more, to taste)
• ▢ 1 tablespoon minced ginger
• ▢ ¼ teaspoon ground cardamom
• ▢ 1 teaspoon ground cinnamon
• ▢ ⅛ teaspoon ground cloves
• ▢ 1 bay leaf
• ▢ ½ teaspoon ground coriander
• ▢ ½ teaspoon ground turmeric
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon curry powder
• ▢ Kosher or fine sea salt to taste
• ▢ ½ cup vegetable broth or stock or more if needed
• ▢ 2 medium tomatoes diced
• ▢ 2 medium red potatoes diced fairly small
• ▢ ¼ cup chopped fresh cilantro leaves

Instructions

• ▢
  Prepare the “meat”: Preheat the oven to 350°F. Line an 8- or 9-inch square pan with parchment paper or spray with gluten-free nonstick cooking spray.
• ▢
  Crumble the tempeh into the pan. In a small bowl, whisk together the oil, liquid aminos, and liquid smoke. Drizzle over the tempeh and toss well until all the tempeh is coated. Bake for 20-30 minutes, stirring 2-3 times during baking, until most of the crumbles are browned. Set aside.
• ▢
  While the tempeh bakes, prepare the stew: In a nonstick frying pan, heat the oil over medium heat. Add the onion, garlic, jalapeño, and ginger and cook until the onion begins to brown, about 10 minutes.
• ▢
  Add the cardamom, cinnamon, cloves, bay leaf, coriander, turmeric, cumin, chili powder, curry powder, and salt and continue to cook, stirring, for 1 minute.
• ▢
  Add the remaining ingredients, except cilantro, and bring to a boil. Lower the heat to simmer and cover. Cook for 20-30 minutes, until the potatoes are soft, stirring occasionally to prevent scorching. Garnish with cilantro and serve.
• ▢
  Can be frozen, though potatoes don't always defrost well.

Nutrition

Nutrition Facts

Gluten Free Keema (Spiced Stew) Recipe

Amount Per Serving

Calories 425 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g20%

Sodium 637mg27%

Potassium 1149mg33%

Carbohydrates 35g12%

Fiber 3g12%

Sugar 4g4%

Protein 25g50%

Vitamin A 735IU15%

Vitamin C 22.9mg28%

Calcium 159mg16%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

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