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Plant-based Tomato Curry

Plant-based Tomato Curry

This curry is super simple to whip up, packs a huge amount of flavor & plant-based protein. Best of all it is less than $2.5 per serve.

If you have not used textured soy protein before, this recipe is the perfect place to start. Textured soy protein is a great meat alternative, it holds flavours really well and is a fraction of the price of other proteins like meat and cheese. 


1 cup textured soy protein
1 can of organic cherry tomatoes
1 onion, chopped
2 garlic cloves, minced
1 tsp ginger, grated
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chili powder (optional)
Salt, to taste
2 tbsp oil
2 cups water
Coriander leaves, chopped for garnish

In a bowl, soak the textured soy protein in 2 cups of hot water for 10-15 minutes. Drain and squeeze out the excess water.

Heat oil in a pan, add chopped onions and sauté till translucent.

Add minced garlic and grated ginger, sauté for a minute.

Add chopped tomatoes and cook until they become soft and mushy.

Add cumin powder, coriander powder, turmeric powder, chili powder (if using), and salt. Stir well and cook for another 2-3 minutes.

Add the soaked textured soy protein and stir well until it's coated with the tomato mixture.

Add 2 cups of water and mix well. Cover and simmer for 10-15 minutes or until the soy protein is tender and the curry has thickened.

Garnish with chopped coriander & a drizzle of our famous Banu chilli oil. Serve hot with rice or flatbread.

Enjoy your delicious and nutritious vegan Textured Soy Protein Tomato Curry!

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