# Keema Matar with Chard **Yield:** 4 Portions **Prep Time:** 15 mins | **Cook Time:** 25 mins --- ### Nutritional Info (Per Portion) * **Calories:** ~410 kcal * **Protein:** 45g * **Carbohydrates:** 32g * **Fat:** 7g * **Fiber:** 12g --- ### Ingredients * **280g** dry TVP mince * **550ml** boiling dark vegetable broth * **15ml (1 tbsp)** soy sauce or yeast extract (Marmite) * **15ml (1 tbsp)** vegetable oil * **180g (1 large)** yellow onion, finely diced * **250g** Swiss chard (stems finely diced, leaves chopped into ribbons) * **20g (4 cloves)** garlic, finely minced * **15g (1-inch piece)** fresh ginger, finely grated * **1 green chilli (10g)**, finely chopped (optional) * **Keema Spice Blend:** * 1 tbsp (7g) garam masala * 1 tbsp (6g) ground coriander * 1 tsp (3g) ground cumin * 1 tsp (3g) ground turmeric (divided: ½ tsp for soaking, ½ tsp for pot) * 1 tsp (3g) smoked paprika * ½ tsp (1.5g) chilli powder * **400g (1 tin)** chopped tomatoes or tomato passata * **150g** frozen green peas * **15ml (1 tbsp)** fresh lemon juice * **15g** fresh coriander, finely chopped * **Fine sea salt** to taste --- ### Cooking & Batch Instructions 1. **Hydrate TVP:** Combine boiling broth, soy sauce (or Marmite), ½ tsp turmeric, and dry TVP in a large bowl. Set aside for 10 minutes. 2. **Sauté Masala Base:** Heat oil in a large pan over medium heat. Sauté onion and chard stems for 7–8 minutes until golden. Add garlic, ginger, and green chilli; fry for 2 minutes. 3. **Toast Spices & Simmer Tomatoes:** Lower heat, stir in garam masala, ground coriander, cumin, remaining ½ tsp turmeric, paprika, and chilli powder. Toast for 1 minute. Add tomatoes and simmer for 5 minutes. 4. **Simmer Keema & Peas:** Stir in rehydrated TVP mince and frozen peas. Cover and simmer on low-medium for 10 minutes. 5. **Finish & Portion:** Fold in chard leaves for 3 minutes until wilted. Stir in lemon juice, fresh coriander, and salt. Divide into 4 containers. Fridge for 5 days or freeze up to 3 months.