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.
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.
- 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
- 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
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.
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