A delicious vegan and gluten free main dish. If you have the rice and lentils cooked ahead this protein-rich keema can be ready in 30 minutes. It's particularly delicious when served with rhubarb chutney and plain whole milk yogurt.
Meanwhile, heat the oil in a medium skillet on medium low flame. Add the onion and cook, stirring occasionally until soft, about 10 minutes. Stir in the curry powder and cook for a minute before adding the lentils, tomatoes, coffee and salt. Bring the mixture to a simmer and cook 5 to 10 minutes, adding water if necessary to prevent sticking. Turn off the heat. Stir in the spinach, apple cider vinegar, and fava bean shoots, if using. Cover and let sit 5 minutes. Serve with saffron rice.