Coconut pea and mint curry

Name: Coconut pea and mint curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 100 g Soy Chunks; 200 ml vegetable stock (hot); 1 tbsp olive oil; 1 pc red onion (chopped); 3 pc garlic cloves (minced); 1 tbsp ginger (minced); 1 tsp salt; 1 pinch black pepper; 3 pc cardamom pods; 0.5 tsp cumin, ground; 0.25 tsp turmeric powder; 250 g tomato passata; 250 ml coconut milk; 1.5 tbsp garam masala; 1 cup peas; 1 tsp lemon juice; 2 tbsp mint (chopped)

Packed with protein, creamy and delicious. This recipe is for active days when you need an extra dose of protein.

Prep

15m

Cook

30m

Serves

Difficulty

easy

Cook this in the Rou app

Ingredients

Serves4

For the curry

100 g Soy Chunks
200 ml vegetable stock(hot)
1 tbsp olive oil
1 pc red onion(chopped)
3 pc garlic cloves(minced)
1 tbsp ginger(minced)
1 tsp salt
1 pinch black pepper
3 pc cardamom pods
1/2 tsp cumin, ground
1/4 tsp turmeric powder
250 g tomato passata
250 ml coconut milk
1 1/2 tbsp garam masala
1 cup peas
1 tsp lemon juice
2 tbsp mint(chopped)

Nutrition

320

Calories

18g

Protein

26g

Carbs

17g

Fat

8.5g

Fiber

740mg

Sodium

Per serving · Approximate values

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Instructions

Prepare by soaking the soy chunks with hot vegetable stock to soften and infuse with flavor. Soak for 10 minutes.
Add oil to a non-stick pan and add onion, garlic, ginger as well as all spices except the garam masala. Sauté and roast the spices over medium heat until the onions have softened.
Deglaze the pan with three tablespoons of vegetable stock. Stir well and add the drained soy chunks. Add the garam masala as well and stir until combined.
Next, add the tomato sauce and coconut milk. Let cook for 15 minutes with the lid on.
Remove the lid and add the frozen peas and lemon juice. Stir and let simmer on low heat without a lid to thicken.
Serve with wholegrain rice and top with fresh mint.

Coconut pea and mint curry

Ingredients

Nutrition

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Instructions