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Vegan Beef (TVP) Curry with Rice

Curried TVP/Soya Meat Curry with Rice Delicious Recipe

My version of Curried TVP/Soya Meat Curry is such a great tasty topping for rice. It's very easy and quick to make. I use roasted curry powder to give it a delicious tasty sauce that intensifies the ingredients' natural flavour. I don't usually use food items that are made of Textured Vegetable Protein to replace "meat" because it's highly processed. But it is a better alternative than going out to eat. I can choose non-GMO pure soy.
You can make this recipe your own by adding more vegetables of your choice.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan
Keyword: curry, vegan beef, tvp, vegan
Servings: 2 people
Calories: 1410kcal

Equipment

  • Non-stick Pan

Ingredients

  • 2 cups Basmati Rice
  • 3 tbsp Roasted Curry Powder
  • 200 g Texted Vegetable Protein
  • 200 g Dried Shiitake Mushrooms
  • 1 pc Red Onion
  • 75 g Concentrated Tomato Puree
  • 0.5 cup Diced Pineapple
  • 200 g Kale
  • 1.5 tsp Salt

Instructions

  • Cook 2 cups of Basmati rice with 2 cups of water and set aside. 
  • Grab your non-stick cooking pan and sauté 1 medium-sized, chopped red onion together with the 200g dried TVP, 200g of dried shiitake mushrooms, 1 pc. bell pepper, and 200g of kale. Add the roasted curry powder and stir well. The residual heat will toast the TVP and spice powders without actually burning them.
  • Pour in the 75g of double concentrated tomato puree and bring to boil. 
  • Add 0.5 cups of fresh or frozen diced pineapple for sweetness. Add 1.5 tsp of salt to balance the taste. 
  • Grab a bowl with the Basmati rice. Top the Vegan Beef (TVP) Curry and Enjoy!

Nutrition

Serving: 2g | Calories: 1410kcal | Carbohydrates: 277g | Protein: 76g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1828mg | Potassium: 2616mg | Fiber: 34g | Sugar: 25g | Vitamin A: 10300IU | Vitamin C: 134mg | Calcium: 583mg | Iron: 19mg
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