Smart Plant-Based Protein Shred, Spinach and Pepper Curry
with Spinach, Peppers and Buttery Bulgur- Mustard
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Gluten
- Mustard
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: 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) • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Green onion • 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) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
200 g
Plant-Based Protein Shreds
9 g
Indian Spice Mix
( )
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
½ cup
Bulgur Wheat
( )
3 tbsp
Yogurt Sauce
()
7.5 g
Chicken Stock Powder
( )
1 tbsp
Butter*
()
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 cup) water, stock powder and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand for 16-18 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high.
- When hot, add protein shreds to the dry pan. Cook for 6-8 min, tossing occasionally, until cooked through.** Season with salt and pepper.
- Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Reduce heat to medium.
- Add Indian Spice Mix. Cook for 1 min, stirring constantly, until fragrant.
- Add 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until thickened slightly.
- Add spinach. Stir for 30 sec, until spinach is wilted.
- Season with salt and pepper.
- Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter. Stir in half the green onions.
- Divide bulgur between bowls.
- Top with protein shred curry.
- Sprinkle with remaining green onions.
- Dollop yogurt sauce over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook pork, tossing occasionally for 6-8 min, until cooked through.**
