Soy and vegetable curry

If you like curry you have to try this recipe. We developed it with my hubby and it’s really very good. The flavors are so good, you’ll feel full and still scrap the sauce off the plate! 

The frozen vegan soy (non GMO) chunks i used are from a brand called Vegetarian Butcher – from those living in Cyprus you can find it in Foodsaver Stores!

Also, i used frozen peas, soy beans and aubergines from Ardo –  again from Foodsaver’s. 

Ingredients: IMG_7033

1 pack soy chunks Vegetarian Butcher

1 cup frozen peas

1 cup frozen soy beans

some frozen grilled aubergines

Curry paste to taste

Spring onions and chilli peppers to taste

salt and pepper


How to:

Saute some Ardo grilled aubergines in olive oil until coloured. Take out and put aside on a piece of kitchen towel.

Put some olive oil and saute some Ardo spring onions and red chilli peppers on medium heat. Then add some curry paste or curry powder and continue stirring to release flavours.

Add the soy chunks and soy beans to the pan and continue stirring until everything is coated. Add 2-3 tablespoons of water if the paste is too dry. Once the chunks are coated and lightly coloured add the coconut milk (light or full) and bring to the boil. Then add the aubergines and lower the heat to a simmer until everything comes together in a rich sauce.

Serve with basmati rice or quinoa.


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