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Indian-Style Ground Plant-Based Protein Shreds Curry

Indian-Style Ground Plant-Based Protein Shreds Curry

with Sweet Potatoes and Butter Rice
4.0(12)
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Calories
: 
1020 kcal
Protein
: 
28g protein
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Soy
  • Sulphites
  • Wheat
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)

1 tbsp

Ginger-Garlic Puree

(Contains: Soy, Sulphites, Milk, May contain traces of allergens)

2 unit(s)

Tomato

1 unit(s)

Sweet Potato

56 g

Yellow Onion, chopped

9 g

Indian Spice Mix

(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Coconut Milk

2 unit(s)

Green Onion

1 tbsp

Soy Sauce

(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)

2 tbsp

Curry Paste

(Contains: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, May contain traces of allergens)

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Salt*

2 tbsp

Oil*

1 tbsp

Butter*

(Contains: Milk)

Calories1020 kcal
Fat59 g
Saturated Fat24 g
Carbohydrate99 g
Sugar11 g
Dietary Fiber10 g
Protein28 g
Cholesterol15 mg
Sodium1740 mg
Trans Fat0.3 g
Potassium1000 mg
Calcium150 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Strainer
•Large Non-Stick Pan

Cooking Steps

PDF
Prep and roast sweet potatoes
1
  • Before starting, preheat the oven to 425°F.
  • Wash and dry all produce.
  • Cut sweet potato into 1/2-inch pieces.
  • To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
  • Meanwhile, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
  • Cover and bring to a boil over high.
Prep and cook rice
2
  • Cut tomatoes into 1/2-inch pieces.
  • Thinly slice green onions.
  • Using a strainer, rinse rice until water runs clear. 
  • To the boiling water, stir in rice. Reduce heat to low.
  • Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove the pot from heat. Set aside, still covered.
Cook plant-based protein shreds
3
  • Meanwhile, heat a large non-stick pan over high.
  • When hot, add 1 tbsp (2 tbsp) oil, then protein shreds and onions. 
  • Cook for 6-8 min, tossing occasionally, until cooked through.** 
  • Season with salt and pepper.
Cook aromatics
4
  • Reduce heat to medium, then add tomatoes to the pan with protein shreds.
  • Cook for 3-4 min, stirring occasionally, until tender. 
  • Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 servings).
  • Cook for 1-2 min, stirring often, until fragrant.
Cook curry
5
  • To the pan, add coconut milk, soy sauce and 1/4 cup water (use same for 4 servings). Bring to a boil over high. 
  • Once boiling, reduce heat to medium-low.
  • Cook for 4-5 min, stirring often, until curry thickens slightly. 
  • Add roasted sweet potatoes. Cook for 1-2 min, stirring often, until combined. Season with pepper. 
Finish and serve
6
  • Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter. 
  • Divide rice between bowls. Top with curry.
  • Sprinkle remaining green onions over top.
7

If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.**

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