Vegetarian Keema Matar With Cucumber Raita - cooking recipe

Ingredients

1 tablespoon Spectrum(R) Canola Oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 tablespoon grated ginger root
1 green chile pepper, sliced into 1/2-inch (1 cm) rounds, or to taste
3/4 cup tomatoes, chopped
1 (340 gram) package Yves Veggie Cuisine(R) Original Veggie Ground Round
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup frozen green peas (matar)
1 tablespoon lemon juice
1 teaspoon garam masala
Pinch dried red chile peppers (optional)
2 tablespoons chopped fresh coriander
Cucumber Raita (prepare ahead):
1/3 cup finely shredded or finely diced English cucumber (unpeeled)
3/4 cup The Greek Gods(R) Plain Yogurt
2 tablespoons chopped fresh mint
2 tablespoons finely diced red onion (optional)
1/4 teaspoon ground cumin
Pinch paprika or chili powder

Preparation

Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.
Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.