with Sweet Potatoes and Butter Rice
Ingredients: Coconut milk (coconut extract, water) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Roma tomatoes • Sweet potato • Basmati rice • Yellow onion • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Green onion.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Basmati Rice
0.75 cup
Ginger-Garlic Puree
1 tbsp
Tomato
2 unit(s)
Sweet Potato
1 unit(s)
Onion, chopped
56 g
Indian Spice Mix
9 g
Coconut Milk
1 unit(s)
Green Onion
2 unit(s)
Soy Sauce
1 tbsp
Curry Paste
2 tbsp
Pepper*
0.125 tsp
Salt*
0.25 tsp
Oil*
2 tbsp
Butter*
1 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
- Meanwhile, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Cut tomatoes into 1/2-inch pieces.
- Thinly slice green onions.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice. Reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over high.
- When hot, add 1 tbsp (2 tbsp) oil, then protein shreds and onions.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- Season with salt and pepper.
- Reduce heat to medium, then add tomatoes to the pan with protein shreds.
- Cook for 3-4 min, stirring occasionally, until tender.
- Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 servings).
- Cook for 1-2 min, stirring often, until fragrant.
- To the pan, add coconut milk, soy sauce and 1/4 cup water (use same for 4 servings). Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook for 4-5 min, stirring often, until curry thickens slightly.
- Add roasted sweet potatoes. Cook for 1-2 min, stirring often, until combined. Season with pepper.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with curry.
- Sprinkle remaining green onions over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.**
1020
kcal
Calories
59
g
Fat
24
g
Saturated Fat
99
g
Carbohydrate
11
g
Sugar
10
g
Dietary Fiber
28
g
Protein
15
mg
Cholesterol
1740
mg
Sodium
0.3
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
