Keema Rice Bowl
Batch keema (dry soya mince) + wholegrain rice + kimchi + peppers + gochujang. ~35 g protein, made once from the batch; reheat in ~2 min. Related: Lunch, In the larder and fridge
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Dry soya mince (TVP) | 250 g | rehydrated → ~3 cups cooked |
| Onion | 1 large | finely diced |
| Ginger | 1 inch | grated |
| Garlic | 3 cloves | minced |
| Cumin seeds | 1 tsp | |
| Ground coriander | 1 tbsp | |
| Turmeric | 1 tsp | |
| Garam masala | 1 tsp | add at the end |
| Smoked paprika | ½ tsp | |
| Tomatoes | 2 large | finely chopped |
| Garden peas | 150 g | fresh or frozen |
| Carrot | 1 large | grated |
| Brown lentils | 100 g | cooked |
| Oil or ghee | 1 tbsp | |
| Wholegrain rice | 80 g dry | for the bowl |
| Kimchi | spoon | topping |
| Roasted red peppers | as you like | topping |
| Cucumber | few slices | topping |
| Gochujang | drizzle | topping |
Steps
- Dry soya mince (250 g) — rehydrate in hot vegetable stock 10 min, then drain and squeeze out the water. (Lentils — simmer 100 g brown lentils till just tender.)
- Oil (1 tbsp) + cumin seeds (1 tsp) — heat in a large pan until the seeds sizzle.
- Onion (1, diced) — add and sauté until golden.
- Ginger (1 inch) + garlic (3 cloves) — add, cook 2 min.
- Tomatoes (2, chopped) + turmeric (1 tsp) + coriander (1 tbsp) + paprika (½ tsp) — add and cook until the tomatoes soften and oil separates.
- Soya mince + lentils (100 g) + carrot (1, grated) — stir into the spice base, add a splash of water.
- Peas (150 g) + a small cup of water — cover and simmer low 10–12 min.
- Garam masala (1 tsp) — stir in, season to taste.
- Rice (80 g dry) — cook per packet for the base.
- Assemble — keema over rice, top with kimchi, peppers, cucumber, gochujang drizzle.
Notes
- Makes 4–5 servings (~28 g protein each). Batch it — the Lunch lineup uses it all week.
- Topped with egg (+6 g) → ~45 g.
- Freezes and reheats cleanly.