Last week on a day that I didn’t really feel much like cooking, I threw together this fast dinner that turned out just spectacular! I love those meals you don’t expect a ton from that wind up being phenomenal.
This is mostly a store-bought meal. Pre-made curry simmer sauce, soy curls, coconut milk, quinoa, onions and frozen veggies. That’s all you need! Plus it’s plenty fast for an easy weeknight go-to meal.
indian soy curl curry
serves 4
2 T vegetable oil
1/2 C chopped onions
2 C frozen mixed vegetables
1 C soy curls, rehydrated (measure 1 C dry, then rehydrate in hot water)
1/2 C Indian curry simmer sauce
1 15-oz can light coconut milk
Heat vegetable oil in a large nonstick skillet over medium heat and add the onions. Saute a few minutes until turning translucent. Then add veggies and soy curls and toss to thaw the veggies and lightly brown the soy curls. Add the simmer sauce (you could sub with 2T curry paste instead!) and coconut milk and simmer for 5 minutes until everything’s hot and the soy curls have absorbed the sauce.
Serve over quinoa or rice (something you can set in a rice cooker and ignore is perfect for a weeknight!) I also served it with one of Trader Joe’s new little flatbreads called Four Uttapam with Coconut Chutney.
Enjoy!
Nutrition facts per serving: Calories: 182; Calories from Fat: 123; Total Fat: 13.6g; Saturated Fat: 6.5g; Sodium: 66mg; Total Carbohydrates: 12.4g; Dietary Fiber: 2.7g; Sugars: 3.7g; Protein: 5.2g
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