Indian-Style Ground Plant-Based Protein Shred Curry
with Sweet Potatoes and Butter Rice- Mustard
- Soy
- Sulphites
- Wheat
- Milk
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Egg
- Fish
- Gluten
- Mustard
Plant-based protein shred curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight! Ingredients: Coconut milk (coconut extract, water) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Roma tomatoes • Sweet potato • Basmati rice • Yellow onion • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Green onion.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
1 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
2 unit
Tomato
1 unit
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
Coconut Milk
2 unit
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)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Si vous avez choisi le bœuf, réduire le montant d'huile à 1⁄2 c. à soupe (1 c. à soupe), puis ajouter le bœuf à la poêle. Cuire le bœuf de la même façon que la dinde**. Égoutter l’excédent de gras et le jeter, si désiré.
If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.**
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: Some found the sweet potatoes overcooked at 425°F for 20 minutes; consider checking earlier for doneness.
- Suggestions: Try using paneer as an alternative protein option for a different texture and flavour profile.
- Texture: The plant-based protein shreds may stick to the pan; stir frequently or use a non-stick pan.
