Name: Planeo Soja Schnetzel Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Planeo Soja Schnetzel; 1 cup vegetable broth; 0.5 tsp coconut oil; 1 tbsp red curry paste; 1 tbsp full-fat coconut milk; 0.25 cup red bell pepper; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Planeo Soja Schnetzel Coconut Curry

Sautéed soy schnetzel simmered in a creamy red curry and coconut milk sauce for a vibrant, medium-heat lunch with a velvety finish.

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NUTRITION

Protein

53.1g

Fat

7.9g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Planeo Soja Schnetzel

1 cup vegetable broth

0.5 tsp coconut oil

1 tbsp red curry paste

1 tbsp full-fat coconut milk

0.25 cup red bell pepper

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Place the dry Planeo Soja Schnetzel in a heat-proof bowl and pour the hot vegetable broth over them, allowing them to rehydrate for 10 minutes.
2
Drain the rehydrated schnetzel thoroughly and press between paper towels to remove all excess moisture.
3
Melt the coconut oil in a large non-stick skillet over medium heat.
4
Add the diced red bell pepper to the skillet and sauté for 3 minutes until it begins to soften.
5
Stir in the red curry paste and cook for 1 minute, stirring constantly to toast the spices and release their aroma.
6
Pour in the full-fat coconut milk and stir until the sauce is completely emulsified and smooth.
7
Add the rehydrated soy schnetzel to the skillet, tossing well to ensure every piece is thoroughly coated in the curry sauce.
8
Incorporate the baby spinach and stir for 1 minute until the leaves are just wilted and bright green.
9
Season with the sea salt and black pepper, then transfer to a bowl and serve hot.