Leftover soy pulp can be used to thicken curry sauce while reducing the strong bean flavor. Soy pulp curry sauce cooked with canned sardines and spicy green peppers is appetizing and tangy, best enjoyed with steamed rice for a nutritious and delicious meal.
Ingredients:
– 4 cans of canned sardines in extra virgin olive oil
– 1/2 cup of cooked soy pulp
– 1 tablespoon of Indian curry powder
– 2 medium-sized tomatoes, diced
– 2 green peppers, minced
– 1 teaspoon of salt
Instructions:
1. Toast the curry powder in a flat-bottomed pan over low heat, add the olive oil from the canned sardines and diced tomatoes, stir-fry over medium heat until the tomatoes turn into a paste.
2. Add the soy pulp and some of the green peppers. Carefully place the sardines (as the flesh is fragile) and cover them with the sauce. Stew over low heat for three minutes with the lid on. Finally, add the remaining green peppers and mix well before serving.
This creative recipe not only reduces food waste by using leftover soy pulp but also adds a unique texture and flavor to the traditional curry sauce. The combination of sardines and spicy peppers creates a delightful and satisfying dish that is both nutritious and tasty. Enjoy this soy pulp curry sardine dish with a side of steamed rice for a complete and balanced meal.