High Protein Lentil & Soy Curry
A comforting and nutritious Indian curry featuring yellow split lentils (moong dal) and protein-rich soy chunks, cooked with an assortment of seasonal vegetables in a light, aromatic spice blend.
Ingredients
- Carrot47 g
- Spinach94 g
- Onion47 g
- Tomato65 g
- Garlic5 g
- Oil9 ml
- Salt3 g
- Moong Dal94 g
- Soy Chunks47 g
- Cauliflower65 g
- Green Beans47 g
- Ginger5 g
- Green Chili5 g
- Turmeric Powder2 g
- Cumin Powder2 g
- Coriander Powder2 g
- Garam Masala2 g
- Cilantro5 g
Instructions
- 1Step 1
Rinse moong dal thoroughly and soak in hot water for 15-20 minutes while you prepare other ingredients. Soak dry soy chunks in hot water for 5 minutes, then drain and squeeze out excess water.
- 2Step 2
Chop all vegetables (cauliflower, green beans, carrots, spinach), onion, tomato, ginger, garlic, and green chili.
- 3Step 3
Heat the oil in a pot or deep pan over medium heat. Add cumin seeds and let them splutter (30 seconds). Add chopped onion and sauté for 3 minutes until softened.
- 4Step 4
Add grated ginger, minced garlic, and chopped green chili. Cook for 1 minute.
- 5Step 5
Stir in chopped tomato, turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 5 minutes, stirring occasionally, until tomatoes soften and oil starts to separate.
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