Ben Faust's Palak Soy Cubes
Ingredients
For the Soy Cubes:
200
g
Soy Cubes from Vantastic
2
tb
soy sauce
1
ts
garam masala
0.5
ts
turmeric
1
ts
lemon juice
For the curry:
2
tb
vegetable oil
1
large onion, finely chopped
2
cloves of garlic, chopped
1
pc
ginger (approx. 2 cm), grated
2
green chilli peppers, finely chopped (optional)
1
ts
cumin seeds
1
ts
coriander powder
0.5
ts
turmeric
0.5
ts
paprika powder
400
g
fresh spinach, washed and roughly chopped
200
ml
coconut milk or cream
200
ml
vegetable stock
1
ts
garam masala
Salt and pepper to taste
0.5
lemon, juice
Fresh coriander to garnish
Sides:
Preparation
1. Prepare the soy cubes: Place the Vantastic Soy Cubes in a bowl and pour hot water over them. Leave to soak for about 10 minutes, then drain and squeeze out any excess water.
2. Marinate: Mix the drained soy cubes with the soy sauce, garam masala, turmeric and lemon juice. Leave to marinate for at least 15 minutes.
3. Cook the rice: Cook the basmati rice according to the instructions on the packet, strain and keep warm.
4. Prepare the curry: Heat the oil in a large pan. Add the cumin seeds and fry briefly until their aroma starts to be released. Add the onions, garlic, ginger and green chillies (if using) and fry everything together until the onions are golden brown.
5. Add the spices: Add the coriander powder, turmeric and paprika powder to the pan and fry briefly.
6. Add the spinach and liquid: Add the chopped spinach to the pan and stir well until the spinach wilts. Add the coconut milk (or vegan cream alternative) and vegetable stock and mix well. Bring the curry to the boil, then reduce the heat and simmer for approx. 5 minutes until the spinach is soft and the flavours are well infused.
7. Add the soya cubes: Add the marinated soy cubes to the pan and carefully fold into the curry. Simmer everything together for a further 5 minutes.
8. Season to taste and serve: Flavour the curry with garam masala, salt, pepper and lemon juice. Garnish with fresh coriander and serve with basmati rice or naan bread. TV chef Benedikt Faust wishes you bon appétit!
Tip: For a creamier consistency, you can puree the curry and then add the soy cubes to have a smooth sauce.
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