Curried Textured Vegetable Protein
Discover the flavorful versatility of plant-based cooking with this Curried Textured Vegetable Protein (TVP) recipe. This hearty dish combines protein-packed TVP with a luscious, creamy curry sauce infused with aromatic spices like turmeric, cumin, and curry powder. Rehydrated TVP soaks up every bit of the rich tomato and coconut milk base, creating a satisfying and meat-free alternative that's perfect for vegans and vegetarians. Quick to prepare with just 15 minutes of prep time and 20 minutes of cooking, this meal is ideal for busy weeknights or meal prep. Serve it over fluffy basmati rice or alongside warm naan for a comforting dish that’s bursting with bold flavors and wholesome nutrition. Don’t forget the optional fresh cilantro garnish for a pop of color and freshness!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1.5 cups Hot water
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 cup Tomato puree
- 1 cup Coconut milk
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 2 cups Cooked basmati rice or naan (optional, for serving)
Instructions
In a medium bowl, add the TVP and pour the hot water over it. Let it sit for about 10 minutes to rehydrate, then drain any excess water and set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, ground turmeric, ground cumin, and paprika to the skillet, stirring frequently to toast the spices for 30 seconds.
Pour in the tomato puree and stir to combine with the spices, letting it cook for 2-3 minutes.
Reduce the heat slightly and add the coconut milk, stirring well until the sauce is smooth and rich.
Season the sauce with salt and sugar, adjusting to taste.
Add the rehydrated TVP to the skillet, stirring to coat it completely in the curry sauce. Simmer the mixture for 5-7 minutes to allow the flavors to meld.
Garnish with fresh chopped cilantro, if desired.
Serve hot over cooked basmati rice or with naan on the side. Enjoy!
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3889 mg | 169% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 46.6 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5469 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
