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
Gluten Free Keema (Spiced Stew) Recipe
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

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.

Course: Main Course
Cuisine: Indian
Servings: 4 Servings
Calories: 425 kcal
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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the cardamom, cinnamon, cloves, bay leaf, coriander, turmeric, cumin, chili powder, curry powder, and salt and continue to cook, stirring, for 1 minute.
  5. 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.
  6. Can be frozen, though potatoes don't always defrost well.
Nutrition Facts
Gluten Free Keema (Spiced Stew) Recipe
Amount Per Serving
Calories 425 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 4g 20%
Sodium 637mg 27%
Potassium 1149mg 33%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 4g
Protein 25g 50%
Vitamin A 14.7%
Vitamin C 27.8%
Calcium 15.9%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dairy Free Gluten-Free Gluten-Free Recipes Indian Magazine Potatoes Spiced Tempeh Turmeric
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