Portfolio Diet Score: 3.5 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 1 point
- Viscous Fibre: 1 point
- Oils (MUFAs): 0.5 point
Nutrition Information
| Calories | 421.7 kcal | Monounsaturated Fat | 4.7 g |
| Protein | 22.0 g | Polyunsaturated Fat | 7.9 g |
| Bean Protein | 6.7 g | Total Carbohydrate | 57.1 g |
| Soy Protein | 6.0 g | Dietary Fibre | 21.9 g |
| Fat | 15.3 g | Fibres Solubles (Visqueuses) | 3.9 g |
| Saturated Fat | 1.5 g |
Okra Curry (inspired by the traditional Indian dish Bhinda)
Description
Portfolio Diet Score: 3.5 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 1 point
- Viscous Fibre: 1 point
- Oils (MUFAs): 0.5 point
Ingrédients
Instructions
-
In a large saucepan, over medium heat; add chopped okra and cook approximately 5-7 minutes.
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Once the stickiness from the okra disappears, add oil, cumin seeds, onions, minced garlic, minced ginger, green peas, tomato, silken tofu, salt and psyllium husk.
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Cook curry on medium heat for 18-20 minutes or until all ingredients are cooked*.
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Add finely chopped walnuts to the curry and mix. Serve warm.
Notes supplémentaires
- * Leave pot uncovered when cooking the curry while stirring occasionally.
- Can be served on its own or with 1⁄2 serving of Barley Khichdi.
- Adjust seasoning and spices according to preference.
- Leftovers can be put in the freezer or refrigerated up to 2-3 days.
Nuts & Seeds, Plant Protein, Viscous Fibre, Oils (MUFAs)
French 
English