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.
Servings: 4 Servings
Calories: 425kcal
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
Calories: 425kcal | Carbohydrates: 35g | Protein: 25g | Fat: 23g | Saturated Fat: 4g | Sodium: 637mg | Potassium: 1149mg | Fiber: 3g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 22.9mg | Calcium: 159mg | Iron: 4.5mg