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  • Writer's pictureSoyfoodscouncil

Indian Curry

This full flavored dish uses the Soy7 Recipe strips made by ADM. They provide 11 grams of soy protein per serving. They’re a great substitute for chicken and are a breeze to use. They come in a 3-ounce box and are shelf stable. Look for them in your supermarket. Sautéing the cloves and cinnamon stick flavors the oil that sets the spicy background for this dish.

Ingredients ¼ cup vegetable oil

8 whole cloves

1 (3-inch) cinnamon stick

2 cups diced onion

1 teaspoon crushed red pepper

2 bay leaves

¼ cup peeled, minced fresh ginger

2 tablespoon minced fresh garlic

1 chopped jalapeno or serrano pepper

1 tablespoon curry powder

1 tablespoon garam masala

3 cups diced tomatoes

1½ cups water

3 cups chopped fresh spinach

2 (3-ounce) boxes Soy7 Recipe strips

1 teaspoon kosher salt

Mango Coriander Chutney

2 cups hot cooked basmati rice

Instructions Heat oil in a large nonstick skillet over medium-high heat. Add cloves and cinnamon; sauté 5 minutes or until cloves swell and cinnamon uncurls. Remove cloves with a slotted spoon.Add onion, sauté until golden brown, about 10 minutes. Stir in red pepper and bay leaves; sauté 5 minutes, stirring constantly. Add ginger, garlic, chile pepper, curry and garam masala; sauté 1 minute.Add tomatoes and water; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Stir in spinach and soy strips; cook just until spinach is wilted and strips are heated through. Season with salt. Serve over rice with Mango Coriander Chutney and 1/2 cup basmati rice.

Notes Yield: 4 servings.

Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg;

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