Textured Soy Curry with Vegetables

Ingredients

• 75 g Textured soy protein (To rehydrate)
• 50 g Potatoes (Cut into dice about 1 cm)
• 2 Tomatoes (Medium, diced)
• 1 Onion (Small, sliced)
• Few leaves Fresh cilantro (Coarsely chopped)
• 1 teaspoon Coriander seeds
• 2 Garlic cloves (Crushed)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Tomato paste
• 0.5 teaspoon Chili flakes (optional) (Adjust to taste)
• 1 tablespoon Vegetable oil (e.g. sunflower or canola oil)
• 10 cl Water
• To taste Salt
• To taste Black pepper

Instructions

1. Rehydrating the textured soy

   Place the 75 g of textured soy protein in a bowl, cover with warm water and let soak for 10 minutes. Then drain and gently press to remove excess water.

   Time: PT10M

2. Preparing the vegetables

   While the soy soaks, slice the onion, chop the garlic, cut the potatoes and tomatoes into about 1 cm dice. Roughly chop the cilantro leaves.

   Time: PT10M

3. Sauté the aromatics

   Heat 1 tablespoon of oil in the pot over medium heat. Add the sliced onion, crushed garlic, coriander and cumin seeds. Sauté for 3 minutes until the onion becomes translucent and the spices release their aromas.

   Time: PT3M

   Temperature: Moyen

4. Add the vegetables

   Stir in the potato and tomato dice. Sauté for 4 minutes, stirring regularly until the tomatoes start to break down.

   Time: PT4M

   Temperature: Moyen

5. Season

   Add the tomato paste, chili flakes (if using), salt and pepper. Mix for 1 minute to coat the vegetables well.

   Time: PT1M

6. Incorporate the soy and cook

   Add the rehydrated soy, stir to integrate with the vegetables. Pour in 10 cl of water, cover and cook for 5 minutes over high heat, then 5‑8 minutes over low heat, stirring occasionally until the liquid is almost absorbed and the vegetables are tender.

   Time: PT13M

   Temperature: Vif puis doux

7. Finishing

   Remove from heat, stir in the chopped fresh cilantro. Serve immediately with basmati rice or naan bread.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Textured soy protein: Seitan, Tempeh
• Instead of Potatoes: Sweet potato, Squash
• Instead of Tomatoes: Canned tomatoes, Tomato puree
• Instead of Onion: Shallot, Leek
• Instead of Fresh cilantro: Flat parsley, Chives
• Instead of Coriander seeds: Ground cumin
• Instead of Garlic cloves: Garlic powder (½ teaspoon)
• Instead of Cumin seeds: Ground cumin
• Instead of Tomato paste: Tomato puree
• Instead of Chili flakes (optional): Smoked paprika, Ground chili
• Instead of Vegetable oil: Light olive oil, Ghee
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper

Equipment Needed

• Pot or deep skillet
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Soaking bowl
• Measuring spoons (teaspoons and tablespoons)

Critical Steps — Do Not Skip

• Rehydration of soy (step 1)
• Sauté the spices without burning them (step 3)
• Final cooking of the curry with liquid control (step 6)

Chef Tips from the Video

• Lightly toast the cumin and coriander seeds before adding them to intensify their aroma.
• A splash of lime juice just before serving balances the heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The soy can be rehydrated the day before and kept in the refrigerator.
• The curry stores well and flavors deepen after a night.