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!
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.