Name: Soy Chunk and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz soy chunks; 2 cup water; 0.25 tsp coconut oil; 0.5 medium yellow onion; 1 tsp ginger paste; 1 tsp garlic paste; 0.5 cup tomato puree; 1 tsp turmeric powder; 1 tsp garam masala; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 cup cauliflower florets; 0.5 cup green peas; 0.13 cup light coconut milk; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Soy Chunk and Vegetable Curry

Sautéed soy chunks and crisp vegetables simmered in a fragrant, spiced tomato gravy enriched with creamy coconut milk.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.8g

Fat

5.1g

Carbs

64.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz soy chunks

2 cup water

0.25 tsp coconut oil

0.5 medium yellow onion

1 tsp ginger paste

1 tsp garlic paste

0.5 cup tomato puree

1 tsp turmeric powder

1 tsp garam masala

0.5 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower florets

0.5 cup green peas

0.13 cup light coconut milk

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the soy chunks in a bowl and cover with 2 cups of boiling water; let soak for 10 minutes until softened.
2
Drain the soy chunks and squeeze them firmly to remove excess moisture, then set aside.
3
Heat the coconut oil in a large skillet over medium heat and sauté the diced onion until translucent.
4
Stir in the ginger paste and garlic paste, cooking for 1 minute until the mixture becomes aromatic.
5
Add the tomato puree, turmeric, garam masala, sea salt, and black pepper, stirring to combine into a thick paste.
6
Toss in the cauliflower florets, green peas, and prepared soy chunks, coating them thoroughly in the spice base.
7
Pour in the light coconut milk and simmer for 8-10 minutes until the vegetables are tender and the sauce has thickened.
8
Garnish with fresh cilantro before serving warm.