Description
We don’t want to remember a time before soy curls existed in our lives; they make everything better. And soy curls are shining bright in this comforting dish. Wholesome, vibrant, and bursting with flavor, this Vegan Tandoori Soy Curls dish is bold and ultra-satisfying. Aromatic spices, garlic, ginger, onions, carrots, potatoes, soy curls, peas, and tomatoes are stewed to perfection in this fun vegan twist on Tandoori goodness, making a tasty get-in-my-belly dinner that the whole family is sure to love.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 1 cup yellow onions, fine dice
- ½ cup carrots, grated
- 1 Tablespoon garlic, finely minced
- 1 ½ teaspoons ginger, finely minced
- 2 Tablespoons tomato paste
- 2 cups Russet potatoes, peeled, small dice
- 1 cup vegetable broth *
- 1 ½ cups water (or broth)
- 1 – 14.5 oz. can petite diced tomatoes
- 1 ½ cup soy curls*
Seasonings/Spices Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoon dried minced onion flakes
- 1 Tablespoon Tandoori spice *
- 1 teaspoon curry powder *
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon cayenne pepper (+/-) *
Other Ingredients:
- ½ cup frozen peas
- 2 Tablespoon unsweetened plain plant yogurt
Other Optional Ingredients:
- Freshly chopped cilantro
Instructions
- Prepare all the veggies, set aside.
- In a small bowl, add all the Seasonings/Spices Ingredients, mix to combine, set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the onions and carrots; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic and ginger, sauté for 30 seconds, add the tomato paste and Seasonings/Spices Ingredients sauté to release their fragrance, about 30 seconds to one minute. Add the cubed potatoes, stir well to coat the potatoes with the seasonings.
- Then add the petite diced tomatoes, veggie broth, and water, bring to boil, then immediately lower to a simmer.
- Add the soy curls. Stir well to incorporate all the ingredients, pushing the potatoes and soy curls down into the mixture to ensure they are covered by liquid, then cover with a tight-fitting lid and simmer for 30 minutes, then add the frozen peas and plant yogurt. Simmer until the potatoes are tender. Then test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.
- Serve immediately with chopped cilantro.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Tandoori Spice: Our favorite Tandoori spice is Penzeys. It is excellent. You can certainly make your own.
*Curry Powder/Cayenne Pepper: Use your favorite curry powder. We used Penzeys The Now Curry. It has great flavor. We really enjoy it. Curry powders really vary in terms of taste and heat. We also added 1/4 teaspoon of cayenne as we like some heat. If serving for children, scale back on the cayenne pepper to 1/8 teaspoon or a pinch.
*Soy Curls: We found it challenging to find soy curls in our local grocery stores. We ended up buying them from Amazon. We purchased Butler Soy Curls 100% natural, no additives or preservatives, non-GMO, grown without chemical pesticides. However, if you want to make this dish without soy curls, you can add 1 or 2 cans of your favorite beans.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: 4 servings
*Storage: Refrigerate, use within 5 days.