Soy Chunk Curry with Rice

Ingredients

• 60 gDry soy chunks
• 150 gBasmati rice, rinse until the water is mostly clear
• 1 mediumOnion, finely chopped unless the method says sliced
• 150 gTomato puree, plain, unsweetened puree
• 1 tspCurry powder
• 1 tbspOil
• 1/4 tsp, or to tasteSalt
• as specified in the instructionsWater

Contains: soy.

Method

1. 1Boil the dry soy chunks in hot water for 5 minutes until they swell and soften, then drain and squeeze out the excess water firmly.
2. 2Rinse the basmati rice and cook it in double the volume of water for 12 to 15 minutes until tender. Cover and set aside.
3. 3Heat 1 tbsp oil in a pan over medium heat, add the chopped onion, and cook for 4 minutes until golden.
4. 4Stir in the tomato puree and 1 tsp curry powder. Cook for 4 minutes until the mixture thickens.
5. 5Add the squeezed soy chunks and 100ml water. Cover and simmer for 10 minutes, stirring occasionally, until the chunks absorb the flavor.
6. 6Season with salt and serve hot over the cooked rice.