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

• 1½ tbsp light soy sauce
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp chilli powder
• 1 tbsp oil

• 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.