Coconut Curry Soy Protein
Soy protein chunks simmered in a creamy coconut curry sauce, matched perfectly with peas. Fully vegetarian, high in protein, and ready in under 30 minutes.
Prep
15 min
Cook
20 min
Total
35 min
Servings
2
Ingredients
- 100 g large soy protein chunks (protéine de soja gros morceaux)
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 2 cm fresh ginger, grated
- 1 tbsp olive oil
- 2 tsp curry powder
- 1 tsp cumin
- ½ tsp turmeric
- 1 pinch black pepper
- 2 tbsp tomato paste
- 200 ml coconut milk
- 175 ml vegetable stock or hot water (150-200 ml, adjust to your desired thickness)
- 100 g peas
- 1 pinch salt
- 1 pinch fresh cilantro or parsley (to serve)
Method
- 1
Soak the soy protein in hot vegetable stock, enough to cover it, for 10-15 minutes, then squeeze it well by hand — this helps it soak up the sauce better.
- 2
Heat the olive oil in a pan. Add the onion and cook for 5 minutes. Add the garlic and grated ginger and cook for another minute.
- 3
Add the curry powder, cumin, turmeric and black pepper and toast for about 30 seconds — the spices' aroma will open up.
- 4
Add the squeezed soy protein and cook for 3-4 minutes, until it starts to take on a bit of color.
- 5
Add the tomato paste and cook for 2 minutes. Stir in the coconut milk and vegetable stock. Simmer on low heat for 10 minutes.
- 6
Add the cooked peas. Squeeze in a little lemon juice if you like — it pairs beautifully with the coconut milk.
Nutrition per serving
390kcal
Calories
26g
Protein
20g
Carbs
24g
Fat