Okara Dry Curry

Okara, also known as soy pulp, is a byproduct of tofu and soy milk production. It is rich in fiber and protein, making it a nutritious ingredient in vegetarian and vegan dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Okara Dry Curry

Cooking Method: Frying, Sautéing Cuisine: Asian, Indian Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Okara
• 1 medium Onion
• 2 medium Tomato
• 3 clove Garlic
• 1 inch Ginger
• 2 piece Green chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1 cup Water

Instructions

1. Heat oil in a pan and sauté onions, garlic, ginger, and green chili until golden brown.
2. Add tomatoes and cook until they turn soft.
3. Add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, and salt. Mix well.
4. Add okara and cook for 5 minutes.
5. Add water and simmer for 10 minutes.
6. Serve hot with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.