Chick pea and crispy soy curry

Vegan savoury Veganised

India

Prep: 10 minutes

Cook: 25 min

Rest: 15 minutes

Difficulty: Intermediate

High-protein, Gluten-free

This coconut milk & chick pea curry is one of my regular recipes, well-balanced and super tasty!

Now gluten-free thanks to soy medallions!

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Ingredients

Metric

U.S.

To delight 2 people

50 g soy medallions

1 càc Marmite

50 ml soy sauce (tamari for gluten-free)

1 càs olive oil

1 càs tahini (sesame purée)

1 càc Kala Namak salt

1 càs nutritional yeast

1 onion

2 garlic cloves

1 càc coconut oil

1 càc turmeric powder

1 càc ground coriander

1 càc garam masala

½ càc chili powder

240 g chick pea (can)

200 ml coconut milk

200 ml tomato purée

50 g fresh spinach

Directions

Step 1

Make 500ml (2 cups) bouillon by dissolving marmite and soy sauce into boiling water, soak in the soy medallions, cover and leave to grow for 15 minutes. Drain the medallions (save the bouillon for later).

Step 2

In a bowl, mix the olive oil, tahini and nutritional yeast. Throw in the medallions, stir well and sauté for 5mn on medium heat, stirring regularly until crispy. Set aside.

Step 3

While the medallions are cooking, start preparing the curry.

Finely chop the onion and mince the garlic.

Step 4

In a large pan, heat the coconut oil and sauté the onion a few minutes, adding a bit of the bouillon so it starts caramelising.

Step 5

Add the garlic, turmeric, coriander, garam masala and chili powder and stir well for a minute to enhance flavours.

Step 6

Add in the drained chick peas, soy medallions, coconut milk and tomato purée. Stir well, bring to a simmer, cover with a lid and simmer on low heat for 20mn. Use the bouillon to adjust the texture if needed.