Soy Meat (TVP) Coconut Curry

Name: Soy Meat (TVP) Coconut Curry
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 medium onion chopped; 2 garlic cloves minced; 2 tbsp vinegar; 100 g textured vegetable protein (TVP) (soy chunks dry); 1 can coconut milk; 1 can chopped tomatoes; 1/2 tsp cayenne pepper; 1/2 tsp ground cumin; 1 tsp curry powder; 1/2 tsp garam masala; 1 tbsp + 1/2 tsp sea salt; 1/4 tsp ground black pepper; 1/2 lime juiced; 2-3 bay leaves

This Soy Meat Coconut Curry is a filling, flavourful, saucy, complete meal. It benefits with high protein content from textured soy, carbs, and fiber from green beans and brown rice. Moreover, it combines the sweetness of coconut milk and spiciness brought by cayenne pepper, that goes so well together! Quick and straightforward to prepare, this is a great meal to make ahead for a week of lunches or dinners.

A base to this recipe, soy is a complete and high-concentrated source of plant-based protein. It contains all essential amino acids and a range of minerals and vitamins that are very beneficial to our bodies.

Soybean, unfortunately, has been introduced to us as a controversial product that many people try to avoid. However, many studies show that soy beans are beneficial to our bodies. Especially when consumed in a less processed form (tempeh, tofu, edamame beans, soy milk, or yogurt), it can be a part of a balanced plant-based whole food diet.

This Soy Meat Coconut Curry is a slightly varied version of a famous Sri-Lankan traditional meal. It is best served with rice (you may what to choose a less processed version of rice as a part of your healthy diet choices, such as wild or brown rice).

How to Serve Soy Meat Coconut Curry

This Soy Meat Coconut Curry is best served with rice. As a part of your healthy diet choices, you may substitute white rice with a more wholesome alternative, such as wild or brown rice.

Soya Meat Coconut Curry served with brown rice and steamed green beans

Print Recipe

Soy Meat (TVP) Coconut Curry

This Soy Meat Coconut Curry is a filling, flavorful, saucy, complete meal. It combines the sweetness of coconut milk and spiciness brought by cayenne pepper, that goes so well together!

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Keyword: Gluten free, Nut free, Oil free, Vegan

Servings: 1

Calories: 357kcal

Equipment

Medium pot
Skillet pan

Ingredients

1 medium onion chopped
2 garlic cloves minced
2 tbsp vinegar
100 g textured vegetable protein (TVP) soy chunks dry
1 can coconut milk
1 can chopped tomatoes
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 tsp curry powder
1/2 tsp garam masala
1 tbsp + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 lime juiced
2-3 bay leaves

Instructions

Boil a medium pot of water, add 1 tbsp salt and vinegar and soy meat and boil until cooked (approx 10 mins).
Meanwhile, heat a pan and add a splash of water. Add chopped onions and let cook for 5 minutes.
Next, add minced garlic and ginger, cayenne pepper, garam masala, garam masala, curry powder, and bay leaves and cook for a minute.
Drain the cooked soy cubes and squeeze the water out. Add them to the pan with the onion, garlic, ginger, and spices. Stir to combine the flavors and let roast for a couple of minutes.
Add coconut milk and chopped tomatoes, the 1/2 tsp of sea salt and ground pepper, and let cook for 20-25 mins until the gravy becomes thick.
Turn off the heat and drizzle the gravy with the juice of half lime.
Serve warm right away with rice, vegan naan, or another side dish of choice. Alternatively, store for up to 4 days in an airtight container.