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