Place textured soy protein (2 cups) in a heatproof bowl and pour 2 cups hot water over it. Let soak 8–10 minutes until softened. Squeeze out excess liquid using a fine sieve or clean kitchen towel and gently crumble to a shredded-pork texture. Set aside.

Cook Vegetables

Heat 1 tablespoon vegetable oil in a large skillet or medium pot over medium heat. Add the cubed potatoes (3 cups) and cook, stirring occasionally, 6–8 minutes until they begin to brown and are partially tender. Remove potatoes to a plate and set aside.

Add the remaining 1 tablespoon oil to the same pan. Add the chopped onion (1 medium) and sauté 4–5 minutes until translucent. Add minced garlic (3 cloves) and grated ginger (1 tbsp) and cook 30–60 seconds until fragrant.

Add the sliced carrots (1 cup) and cook 3–4 minutes to slightly soften.

Build the Curry

Return the par-cooked potatoes to the pan. Add the rehydrated soyapork and stir to combine with the aromatics and vegetables.

Stir in Garden's curry sauce (1 cup) and tomato paste (1 tbsp) to coat the mixture. Pour in vegetable broth or water (1 cup) to loosen the sauce. Mix thoroughly.

Season with soy sauce (1 tsp), sugar or maple syrup (1 tsp), salt (1 tsp), and black pepper (1 tsp). Stir, bring to a gentle simmer, then reduce heat to low.

Cover and simmer gently for 12–15 minutes, or until potatoes and carrots are tender and the soyapork has absorbed flavor. Stir occasionally to prevent sticking; if the sauce becomes too thick, add up to 1/4 cup more water or broth.

Finish & Serve

Uncover and taste; adjust seasoning with additional salt, pepper, or soy sauce as needed. Stir in lime or lemon juice (1 tsp) to brighten flavors.

Remove from heat and sprinkle chopped cilantro (2 tbsp) and optional red chili flakes (1 tsp) over the top. Serve hot with steamed rice, naan, or flatbread.