Vegan Protein Curry Recipe
Soy based protein (varies daily), sweet curry, fresh veggies.
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Ingredients
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Protein
Vegetables
Curry Sauce
Method
Preparation of Protein
- 1
Prepare the Soy Protein
Drain and press the tofu or tempeh to remove excess moisture. Cut into bite-sized cubes.
Vegetable Preparation
- 2
Chop the Vegetables
Wash and chop the bell peppers, slice the carrots, and separate the broccoli into florets. Set aside.
Making the Curry Sauce
- 3
Combine Sauce Ingredients
In a bowl, whisk together the coconut milk, curry powder, minced garlic, grated ginger, soy sauce, and maple syrup until smooth. Set aside.
Cooking the Curry
- 4
Cook the Protein
In a large skillet or wok, heat olive oil over medium heat. Add the cubed soy protein and cook until golden brown, about 5-7 minutes.
- 5
- 6
Incorporate the Sauce
Pour the curry sauce over the sautéed vegetables and protein. Stir well to combine.
- 7
Finish with Spinach
Add the fresh spinach and cook for another 2-3 minutes, until wilted. Season with salt and pepper to taste.
Serving
- 8
Serve the Curry
Serve the vegan protein curry hot over rice or quinoa, garnished with fresh herbs if desired.