🍳 Cooking

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Rice & Soybean Curry
vegetarianspicyindian
⏱ 15 min
Prep
⏱ 25 min
Cook
Servings
696
kcal/serving
696
Total kcal (unlocked)

🥗 Ingredients & Nutrition — edit amounts to adjust

IngredientAmountkcalProteinCarbsFat
rice g 284 5.6g 62g 0.4g
soy chunks g 172 25g 10g 3.8g
carrot g 21 0.5g 5g 0.1g
peas g 41 2.7g 7g 0.2g
onion g 32 0.9g 7.2g 0.1g
tomato g 18 0.9g 3.9g 0.2g
coconut oil ml 86 0g 0g 10g
garlic cloves 12 0.5g 2.7g 0g
curry powder g 30 1.3g 5g 1g
Total 696 37.4g 102.8g 15.8g
Per serving 696 37.4g 102.8g 15.8g

📝 Instructions

  1. Soak soy chunks in hot water for 10 minutes. Drain and squeeze out excess water.
  2. Cook rice according to package directions.
  3. Heat oil in a pan. Sauté chopped onion and minced garlic until golden.
  4. Add chopped tomato and curry powder. Cook until the tomato softens.
  5. Add the soy chunks and a splash of water. Simmer for 10 minutes.
  6. Serve the soybean curry over rice.