Vegetarian Recipes: Soy Protein And Tofu Recipes


 
 
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  Nutrition Facts:
(per serving)
   
  Calories: 215
Fat: 8g
Cholesterol: 0mg
Sodium: 222mg
Carbohydrate: 25g
Fiber: 8g
Protein: 14.25g
Soy Protein: 6.25g
 
  This recipe is:
  Low Cholesterol
Low Sodium
Vegetarian
 
  Featured Products:
  GeniSoy® Ultra-XT™ Natural Protein Powder
 
 

Recipes - Main Dish

Indian Cauliflower Curry

Dana Jacobi
Serves: 4
 
In India, curry is never made with curry powder. Indian cooks season curry using spices blended to compliment the specific ingredients in each curry. Here, ginger, whole mustard and cumin seeds, ground turmeric and fennel, liven the classic combination of cauliflower, green peas, and tomatoes. Coconut milk and soy protein add delicious, nutty richness. Serve this vegetarian curry over cooked basmati rice. It can also be a colorful side dish with chicken and fish.
 
Measures Translation Table
 
Ingredients:
1 large onion, chopped
2-inch piece fresh ginger, peeled and chopped
2 tablespoons canola oil
1 small garlic clove, chopped
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
2 large tomatoes, seeded and chopped
1/2 cup coconut milk
1 scoop GeniSoy® Ultra-XT™ Natural Protein Powder
1/2 teaspoon turmeric
1/4 teaspoon ground fennel
1 teaspoon salt
1 medium cauliflower, cut in 1 1/2-inch florets
1cup frozen peas
1/4 cup chopped cilantro, for garnish
 
Instructions:
  1. In a food processor, whisk the onion, ginger, and garlic to a coarse puree. Set aside.
  2. Heat the oil over medium-high heat in a deep, non-stick medium skillet. Add the mustard and cumin seeds. Cook until they pop, about 2 minutes, holding a cover slightly above the pan so the seeds do not spatter all over.
  3. Add the onion purée, sauteing until it is golden beige, about 4 minutes, stirring often with a wooden spoon.
  4. Add the tomatoes, sauteing until they soften, about 2 minutes. Pour in 2 cups water. Stir in the coconut milk, protein powder, turmeric, fennel, and salt.
  5. Add the cauliflower. Bring the liquid to a boil, reduce the heat, and cook, uncovered, 15 minutes, until the cauliflower is tender but not soft. Mix in the peas. Cook until they are done, 5-6 minutes.
    Serve, garnished with the cilantro, and accompanied by cooked rice.

 
   
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