Indian Walnut Mince Qeema Topped Naan

Course dinner, lunch
Cuisine Indian
Keyword plant-based, walnut mince
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people


  • 150 grams California walnuts
  • 250 grams sliced chestnut brown mushrooms
  • 2 Red onions chopped
  • 3 tbsp Olive oil
  • 1 Red pepper chopped
  • 2 Garlic cloves sliced
  • 1 tsp Red chilli powder
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder(heaped)
  • 0.5 tsp Turmeric powder
  • 1 tsp Salt
  • 1 tbsp Heaped ginger finely chopped (1 ½ inch long piece of ginger)
  • 150 ml Water
  • 4 Naan breads
  • 4 tbsp Plant based yogurt
  • 1 Handful fresh mint leaves
  • 1 Pomegranate


  • Soak the California walnuts overnight in warm water.
  • Drain well and place in a food processor with the sliced mushrooms.
  • Pulse until you have a fine crumble texture.
  • Pour the oil into a shallow frying pan and add the chopped red onions and pepper.
  • Scatter in the sliced garlic and continue to cook.
  • Mix the spices together and add to the frying pan.
  • Season with a little salt and stir together.
  • Pour the water in and turn up the heat to a simmer.
  • Continue to cook until the water reduces by half, then remove from the heat.
  • Serve with the naan breads, plant based yogurt and a sprinkle of fresh mint and pomegranate seeds


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