YELLOW CURRY WITH 'PEA TOFU' RECIPE

YELLOW CURRY WITH 'PEA TOFU' RECIPE

Craving a curry that's both spicy and rich in protein and flavour? Try our Spicy Coconut Curry Recipe made with HerbYvore Plant Protein Block! 🥥💚 In this recipe, HerbYvore Plant Protein Block is used in place of tofu for a soy-free, higher protein option. This creamy coconut curry is a tantalising blend of spices and wholesome ingredients, offering a burst of both taste and nutrition.

INGREDIENTS

  • 2 tbsp oil to sauté 
  • 250g HerbYvore Plant Protein Block
  • 200ml coconut milk
  • ½ cup water
  • ½ tsp brown sugar
  • 1 large pinch salt
  • 3 tbsp roasted peanuts
Marinade:
  • 1½ tbsp light soy sauce
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp chilli powder
  • 1 tbsp oil
Curry Paste:
  • 4 pcs dried red chillies (de-seeded)
  • 3 cloves garlic
  • 6 pcs shallots
  • 3 - 4 pcs lime leaves
  • 1 knob (3 cm) galangal
  • 2 pcs lemongrass (tender part)
  • ½ tsp ground turmeric

 

METHOD

Prep ahead:

  1. Cut Plant Protein into 2cm cubes.
  2. Mix ingredients for marinade and season the cubes in marinade for at least 2 hours or overnight.
  3. Curry paste: chop all ingredients finely and use a blender to process into a fine paste (add water if needed). (Tip: paste can be made ahead) 

On day of cooking:

  1. Pan-fry Plant Protein cubes with a little oil till crisp on the sides. Remove.
  2. Heat oil in a pan and stir-fry paste over low heat until fragrant (about 5 minutes). Add water and simmer for a few minutes, followed by coconut milk.
  3. Season with salt and sugar.
  4. Add roughly chopped roasted peanuts and Plant Protein cubes, and simmer for a few minutes.
  5. Add sliced red chilli and finely shredded lime leaves for garnish.

 

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