Kheema is a dish with ground meat with delicious masala spices. Seviyan is a thin vermicelli noodle. I've got a particular photo in one of my Indian cookbooks that I find every time I open my cookbook. I finally veganized it. I packed it full of vegetables and substituted the Indian vermicelli with cut the cut spaghetti noodles I use for my Rica Roni. This makes a ton of food. It's great for potlucks, family gatherings or just dinner and leftovers.
Tofu Kheema Seviyan
Saute:
1/4 cup vegetable oil
1 tsp cumin seed
1 red onion
1 lb tofu, drained
1 tbs ginger, minced
4 cloves garlic, minced
2 Serrano peppers, seeded & minced
6 oz seviyan (vermicelli) or cut spaghetti noodles
1 1/2 cups water
Vegetables:
1 red bell pepper
1 cup frozen corn, thawed
1 1/2 cups frozen peas, thawed
Spices:
1 cinnamon stick
1 dozen curry leaves (optional)
1 tsp salt
1/2 tsp turmeric
1 tbs ground coriander
1/4 tsp asafoetida
Stir In:
6 tbs soy yogurt
1/2 cup cilantro, chopped
1 tsp garam masala
Heat the oil in a large nonstick satue pan over medium-high heat. Add the cumin seeds and cook and cook until they begin to pop. Add the crumbled tofu and onion. Saute, stirring occasionally until the tofu begins to brown in places. Add the garlic, ginger, chili peppers and spices. Saute a couple more minutes, until aromatic. Add the vermicelli and saute a couple more minutes. Stir in the bell pepper, corn and peas. Saute until the bell pepper is soft. Add the water and bring to a boil. Cover and simmer over medium heat, stirring occasionally for about 15 minutes, until the pasta is soft and the water is absorbed. Stir in the soy yogurt, cilantro and garam masala. Bring back to temperature and serve.
6 Servings: 387 cal (15g fat, 44g carbs, 20g protein)
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