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.
INGREDIENTS
- 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
Instructions
- Rehydrate Longève Protein Crumbles according to package directions.
- 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.
- Add crumbles, garlic and ginger, and stir until fragrant, one to two minutes.
- Add spices and cook until very fragrant, about one minute more. Add tomatoes and broth and simmer until thickened 8 to 10 minutes.
- 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.
