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East Indian Curry with Basmati Rice

  • Prep Time:
  • 5 min
  • Total Time:
  • 25 min
  • Servings:
  • 3 to 4

Fragrant with spices, this twist on traditional East Indian Curry tastes both comforting and complex, but is easy enough to make on a weeknight.


Plant-based Protein Crumbles


  • 1-1/2 c. Original Longève Plant-based Protein Crumbles, dry
  • 2 Tbsp Vegetable or Olive Oil
  • 1 Medium Yellow Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 1 Tbsp. Minced Ginger
  • 1 tsp. Paprika
  • 1 tsp. Ground Turmeric
  • 1 tsp. Ground Coriander
  • ½ tsp. Ground Cumin
  • 1 15-oz. Can Crushed Tomatoes
  • 1 ½ c. Low-sodium Vegetable Broth
  • 1/2 c. Canned Coconut Milk
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Tbsp. Freshly Chopped Cilantro


  1. Rehydrate Longève Protein Crumbles according to package directions.
  2. Heat oil in large pot over medium-high heat. Add onion and a pinch of salt, and cook, stirring for five minutes or until soft.
  3. Add crumbles, garlic and ginger, and stir until fragrant, one to two minutes.
  4. Add spices and cook until very fragrant, about one minute more. Add tomatoes and broth and simmer until thickened 8 to 10 minutes.
  5. Stir in coconut milk, and salt and pepper to taste, and simmer until warmed through. Garnish with chopped cilantro and serve over cooked Basmati or Jasmine Rice or with Naan.

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