Aromatic Coconut Curry Plant Protein Recipe

Aromatic Coconut Curry with Plant-Based Protein

Today, I’m excited to share a recipe that brings together the comforting flavors of coconut and curry with a unique twist – a plant-based protein for added nutrition and texture. This dish is perfect for a cozy night in or a leisurely weekend meal.

Ingredients:

• coconut oil (15g)
• onion, diced (1 medium)
• garlic, minced (2 cloves)
• fresh ginger, grated (10g)
• curry powder (10g)
• ground cumin (5g)
• canned chickpeas, drained and rinsed (240g)
• coconut milk (400ml)
• soy protein chunks (50g)
• fresh spinach (100g)
• salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon

To start, heat coconut oil in a large skillet over medium heat. Add diced onions and cook until translucent. Stir in minced garlic and grated ginger, cooking until fragrant. Sprinkle in curry powder and ground cumin, stirring to coat the aromatics.

Next, add drained chickpeas to the skillet, along with coconut milk and soy protein chunks. Allow the mixture to simmer gently for about 10 minutes, allowing the flavors to meld together.

Just before serving, add fresh spinach to the skillet, stirring until wilted. Season with salt and pepper to taste.

The final dish weighs approximately 800g, serves 4, with each serving weighing around 200g. Each serving is estimated to have around 300 calories.

One unique tip for this dish is to sprinkle some toasted coconut flakes on top just before serving for an added crunch and burst of coconut flavor.

I hope you give this aromatic coconut curry with plant-based protein a try and enjoy experimenting with different variations to suit your taste preferences. Happy cooking!