TVP or Textured Vegetable Protein has been around in Sri Lankan for around 35 years and has been a popular substitute for meat to this date. Made from processed soybean, is has, in recent years been embroiled in controversy regarding its safety in consumption. Soy beans in general are considered high in estrogen-like chemicals called isoflavones that can mimic the hormone in mammals. With this comes concerns in the risk of breast cancer. However scientists argue that there has been no scientific study linking soy products to breast cancer in humans. That being said, my personal opinion would be that TVP or TSP (textured soy protein) is no more dangerous that soy beans, soy milk, or bean curd. If for some reason you must avoid one of those, then avoid TVP. I also believe everything in moderation, so I would not eat it everyday.

In this recipe I use a temper, which maybe bit of an overkill 😁. Please feel free to omit this step. I bought my TVP from the local Indian grocer.

Soy Meat Curry

Ingredients

Marinade

• 100g TVP
• 1/4 tsp turmeric
• 1 tsp chili powder (or to taste)
• 1 tsp roasted curry powder
• salt to taste
• 1/4 tsp pepper
• 1/2 tsp cumin powder
• 1 tsp tamarind paste

Curry

• 1 tbsp ghee or oil
• 1/4 tsp fenugreek seeds
• 1 sprig curry leaf
• 2 pieces pandan leaf (3″each)
• 1 medium onion thinly sliced
• 4 cloves garlic minced or pounded into paste
• 1 stalk lemongrass (bruised)
• 1′ piece ginger minced or pounded into paste
• 2-3 green chilies (whole and split)
• 1/4-1/2 tsp cumin seeds
• 1/2 cup coconut milk

Method

1. Soak the TVP in boiling water. When cool, squeeze out the water and add all the ingredients for the marinade, mix well, and set aside till you prepare the rest of the ingredients for the curry.
2. Fry fenugreek, curry leaf, and pandan leaf for a few seconds. Add onion, ginger, garlic, and cumin seeds. Fry till onions are soft. careful not to burn the garlic.
3. Add the marinated TVP and fry for a few minutes. Add about 1/2 cup water and cook till reduced by half. Add coconut milk. Reduce heat and cook while stirring well for about 2 minutes. Add temper if using. Adjust salt and remove from fire.