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!
Course Main Course
Keyword Gluten free, Nut free, Oil free, Vegan
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 1
Calories 357kcal
Equipment
Medium pot
Skillet pan
Ingredients
1medium onion chopped
2garlic cloves minced
2tbspvinegar
100gtextured vegetable protein (TVP)soy chunks dry
1can coconut milk
1can chopped tomatoes
1/2tspcayenne pepper
1/2tspground cumin
1tspcurry powder
1/2tspgaram masala
1tbsp+ 1/2 tsp sea salt
1/4tspground black pepper
1/2lime juiced
2-3bay 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.