Imagine scooping up a forkful of richly spiced, golden-brown tempeh crumbles — fragrant with cumin, coriander, and garam masala — layered over fluffy cauliflower rice and drizzled with a bright, herbaceous coconut mint raita. This vegan keto take on classic Indian keema captures every bit of the warming, deeply savory soul of the original while keeping things entirely plant-based. The tempeh soaks up the aromatic spice blend beautifully, developing a slightly crispy texture on the edges that contrasts perfectly with the cool, creamy raita. It is comfort food that happens to be incredibly good for you.

Each serving delivers roughly 40 grams of healthy fat primarily from coconut oil and coconut cream, with just 8 grams of net carbs and 16 grams of plant protein. That puts fat at about 74% of total calories — right in the sweet spot for maintaining ketosis. The combination of tempeh and hemp seeds provides a complete amino acid profile, making this a nutritionally well-rounded vegan keto lunch.

Best of all, this recipe is purpose-built for batch cooking. The keema and cauliflower rice store beautifully in the fridge for up to five days, and the raita keeps separately for just as long. Spend 40 minutes on a Sunday afternoon and you have four satisfying lunches ready to grab and reheat all week. The flavors actually deepen overnight as the spices meld, so day-two leftovers taste even better than the fresh batch.

Ingredients (serves 4)

For the tempeh keema:

  • 10 oz (280g) tempeh, crumbled into small pieces
  • 3 tablespoons (45ml) coconut oil
  • 1 teaspoon cumin seeds
  • 1 small serrano or green chili, minced (adjust to taste)
  • 1 tablespoon (6g) fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons (30g) tomato paste
  • 1/4 cup (60ml) full-fat coconut cream
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons (6g) fresh cilantro, chopped

For the cauliflower rice:

  • 3 cups (340g) riced cauliflower (fresh or frozen)
  • 1 tablespoon (15ml) coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt

For the coconut mint raita:

  • 1/2 cup (120ml) full-fat coconut cream, chilled
  • 2 tablespoons (30ml) water
  • 3 tablespoons (8g) fresh mint, finely chopped
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Pinch of black pepper

For serving:

  • 2 tablespoons (20g) hemp seeds
  • 1 medium avocado, sliced
  • Fresh cilantro and mint leaves
  • Lemon wedges

Instructions

  1. Prepare the tempeh. Crumble the tempeh with your hands or pulse briefly in a food processor until it resembles coarse ground meat. You want varied-size pieces — some fine crumbles, some slightly larger — for textural contrast. Set aside.

  2. Toast the whole spices. Heat 3 tablespoons of coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant and slightly darkened. Add the minced green chili, ginger, and garlic. Stir constantly for 30 seconds until the raw smell disappears.

  3. Cook the tempeh keema. Add the crumbled tempeh to the skillet and spread it into an even layer. Let it cook undisturbed for 2–3 minutes to develop a golden crust on the bottom, then stir. Continue cooking and stirring occasionally for about 5 minutes total until the tempeh is golden brown on several sides.

  4. Add ground spices and tomato paste. Sprinkle the ground cumin, coriander, turmeric, garam masala, and cayenne over the tempeh. Stir well to coat every crumble. Add the tomato paste and stir vigorously for 1 minute until it darkens slightly and coats the tempeh evenly. The mixture should be deeply fragrant.

  5. Finish with coconut cream. Pour in the coconut cream and stir to combine. Let the mixture simmer for 2–3 minutes until the liquid is mostly absorbed and the keema looks glossy and rich. Season with salt, stir in the chopped cilantro, and remove from heat.

  6. Make the cauliflower rice. In a separate skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the mustard seeds and let them pop for about 15 seconds, covering the pan loosely if they splatter. Add the riced cauliflower and turmeric. Cook, stirring frequently, for 4–5 minutes until the cauliflower is tender but not mushy. If using frozen cauliflower rice, cook an extra minute to evaporate excess moisture. Season with salt and set aside.

  7. Prepare the coconut mint raita. In a small bowl, whisk together the chilled coconut cream and water until smooth. Fold in the chopped mint, lemon juice, ground cumin, salt, and black pepper. Taste and adjust the lemon or salt as needed. The raita should be pourable but thick — add another tablespoon of water if it seems too stiff.

  8. Assemble the bowls. Divide the cauliflower rice among four meal-prep containers or bowls. Top each with a quarter of the tempeh keema. If eating immediately, drizzle with coconut mint raita, add avocado slices, sprinkle with hemp seeds, and garnish with fresh herbs and a lemon wedge. For meal prep, store the raita separately in small containers.

  9. Store for meal prep. Let the keema and cauliflower rice cool completely before sealing the containers. Store the assembled bowls (without raita and avocado) in the refrigerator for up to 5 days. Store the raita in a separate sealed container for up to 5 days. To reheat, microwave each bowl for 90 seconds to 2 minutes, then add the cold raita, fresh avocado, and hemp seeds just before eating.

Nutrition per Serving

Nutrient Amount
Calories ~485 kcal
Fat ~40g
Protein ~16g
Total Carbs ~13g
Fiber ~5g
Net Carbs ~8g

Nutritional values are approximate and may vary based on specific brands of tempeh and coconut cream used.

Tips & Variations

Get the crumble texture right. The key to great tempeh keema is varied crumble sizes. If every piece is uniformly fine, you lose the textural interest that makes this dish satisfying. Break about two-thirds of the tempeh into small crumbles and leave the rest in slightly larger chunks. Let it cook undisturbed in the hot oil to build a crispy golden crust before stirring.

Boost the fat even further. If you are targeting higher fat macros or find the bowls too lean for your needs, stir an extra tablespoon of coconut oil into the finished keema, or add a generous drizzle of toasted sesame oil at serving time. You can also increase the avocado portion to half an avocado per serving — this adds roughly 80 extra calories and 7 grams of fat while keeping net carbs low.

Watch for hidden carbs in tomato paste. Different brands of tomato paste vary significantly in sugar content. Check the label and choose one with no added sugar — it should list around 3–4 grams of carbs per tablespoon. Some brands sneak in as much as 6–7 grams per tablespoon, which could push your net carbs above the target. If in doubt, reduce the tomato paste to 1 tablespoon and add a pinch of amchur (dried mango powder) for tanginess instead.

Make it spicier or milder. The single serrano chili gives moderate heat. For a fiery version, add a second chili or stir in half a teaspoon of Kashmiri red chili powder with the ground spices. For a completely mild version suitable for heat-sensitive eaters, omit the fresh chili entirely and rely on the warmth from garam masala and black pepper alone. The dish is deeply flavorful either way.

Freeze for longer storage. While the refrigerator keeps these bowls fresh for five days, you can freeze the keema and cauliflower rice separately for up to three months. Freeze in individual portions for easy defrosting. The coconut mint raita does not freeze well — make a fresh batch each week instead, which takes only two minutes.

Frequently Asked Questions

Will this recipe keep me in ketosis?
At 8 grams of net carbs per serving, this recipe fits comfortably within the standard ketogenic threshold of 20–25 grams of net carbs per day, leaving plenty of room for your other meals. Fat accounts for approximately 74% of the total calories, which supports ketone production effectively. If you are following a stricter approach and targeting under 20 grams daily, pair this lunch with very low-carb meals for breakfast and dinner — such as a bulletproof coffee and a simple avocado-based dinner. Track your personal response, as individual carb tolerance varies.
Can I use tofu instead of tempeh?
You can, but the texture and macros will differ. Extra-firm tofu works best — press it thoroughly, then crumble and pan-fry it until golden. Tofu has slightly fewer calories and less fat than tempeh, so you may want to increase the coconut oil by a tablespoon to maintain the high-fat ratio. Tempeh has the advantage of a firmer, nuttier texture that holds up better to crumbling and reheating over several days of meal prep. If using tofu, consider adding 2 tablespoons of nutritional yeast for extra savory depth and B vitamins.
How do I reheat these bowls without the cauliflower rice getting soggy?
The most common mistake is overcooking the cauliflower rice during the initial batch cook. Keep it slightly underdone — tender but with a bit of bite — since it will soften further when reheated. When microwaving, heat in 60-second intervals and fluff with a fork between intervals. If you notice excess moisture at the bottom of the container after a day or two, simply drain it off before reheating. For the best texture, you can also reheat the keema and cauliflower rice separately in a dry skillet over medium heat for 2–3 minutes.
Is this recipe suitable for other plant-based keto approaches?
This recipe is fully vegan keto — it contains zero animal products, no dairy, no eggs, and no honey. Every ingredient is plant-based. If you follow a lacto-vegetarian keto diet and want to incorporate dairy, you could swap the coconut cream raita for a traditional yogurt-based raita using full-fat unsweetened yogurt, or top the bowls with crumbled paneer for extra protein. For a nut-free version, this recipe already qualifies since it relies on seeds, coconut, and tempeh rather than tree nuts.
Why does the keema taste better the next day?
Indian spice blends like garam masala contain volatile aromatic compounds that continue to interact and develop over time. When the keema sits in the refrigerator overnight, the ground spices fully hydrate and permeate the tempeh, creating a more unified and deeper flavor profile. The tomato paste also mellows and rounds out any sharp edges. This is a well-known phenomenon in Indian cooking — many curries and spiced dishes are intentionally made a day ahead for precisely this reason. It is one of the qualities that makes this recipe so well suited to meal prep.