Soy Nuggets, Potato, & Peas Curry
TVT, a food product made from soybeans after extracting the soybean oil then it is cooked under pressure, extruded, and dried. It cooks quickly, has a long shelf life, and inexpensive yet excellent source of protein and fiber.
I grew up eating soy nuggets in several forms : my mom often makes a curry that goes really well with rice or rotis (flat-bread), sometimes she fries them with spices. My grand mother, who is a vegetarian often uses it as a ground meat substitute and soy nugget fried rice was once a very popular pot-luck dish among my aunts and everyone including kids loved it.
It's one of the most versatile ingredients that often goes unnoticed in my pantry. I bought them when my parents were here because my mom makes the best soy-potato curry. She knows when to add spices, how long to cook soy for so it stays succulent, and when to turn off the stove ensuring everything is perfectly cooked.
While I am no where close to mastering her skills but her guidance over the phone was very helpful in making this curry. If you have a pressure cooker, something like this everything will come together in a jiffy but no worries, heavy bottom saucepan works just fine.
If you are new to this TVT - I highly recommend trying it especially if you are looking for more plant-based protein and low fat options.
Although its used as a meat substitute, I don't think it has quite the meaty texture, they are more on the spongy side. Soy granules might fit the ground meat bill better. The boyfriend and I both devoured this curry alongside Israeli couscous pilaf with cashew nuts, cranberries, and basil. Soy Nuggets, Potato, & Peas Curry 3-4 servings or 2 hungry adults
Have you tried soy nuggets before?
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