Adding soymilk to a tomato curry base makes it creamy. This curry is full of soybeans and vegetables. Best served with melted cheese and egg!
Ingrediants - Serves 4
1 tablespoon oil
1 onion, diced
2 teaspoons garlic, chopped
2 teaspoons ginger, chopped
2 teaspoons curry powder
1 teaspoon turmeric
½ teaspoon cumin powder
2 cups dried soybeans, cooked
2 stalks celery, diced
1 red capsicum, diced
1 carrot, diced
1 cup vegetable stock
3 teaspoons sea salt
400g (14oz) can diced tomatoes
3 bay leaves
100ml (3½fl oz) soymilk
2 cups cooked rice
Garnish
4 free-range eggs
Extra oil for frying egg
160g (5½oz) mozzarella or pizza cheese, thinly sliced
Chopped parsley
Cracked pepper
1. Heat the oil in a large saucepan over a medium-low heat.
2. Add the onion, garlic and ginger then cook until soft and the aroma has come out. Add curry powder, turmeric and cumin powder and sauté for 2 minutes.
3. Add cooked soybeans and the vegetables and sauté for 2 minutes.
4. Add vegetable stock, salt, tomato and bay leaf and cook for 20 minutes.
5. Add the soymilk and simmer for 4 minutes.
6. To make fried egg with cheese, heat oil in a frying pan and crack the egg. Turn over when the egg is cooked and place some cheese on top of it. Place lid on and cook for a further 2 minutes.
7. Serve with rice (it is served here with Carrot and Quinoa Rice) topped with fried egg with cheese, chopped parsley and a generous amount of cracked pepper.
Tip
Vegan option: Just omit the fried egg and use non- dairy cheese.
After adding soymilk, do not boil otherwise the curry will start to split.