TVP Curry

Textured vegetable protein (TVP) is a super affordable source of protein. I buy Bob's Red Mill brand on Amazon in bulk. The batch I purchased was about 2.2kg for $19. That works out to $1.83 per 100g of protein. On its own, it isn't that tasty. However, it absorbs flavors really well! Here's an Indian-inspired take on it that also happens to be vegan.

TVP Curry

1 cup TVP, dry
1.5 cups water
1 lb. mixed frozen vegetables
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp kalonji
1/2 tsp mustard seeds
1/2 tsp hing (feel free to use less)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp turmeric
1/2 tsp chili powder

Lightly fry cumin, kalonji, mustard seeds, and hing in the oil.







Mix the dry TVP with the other spices and set aside. Once the mustard seeds begin to pop, turn off the heat and add the TVP and spice mixture. Stir well. The residual heat will toast the TVP and spice powders without burning them.

Add the water and turn the heat up to high. Add the pack of frozen vegetables, cover, and cook on medium heat for 8 minutes. Uncover and check to see how much liquid is in the pan. Depending on your batch of TVP and vegetables, you might need to cook off some of the liquid. Just turn the heat up to high and let the excess boil off.



Serve hot with rice.

Makes 2 portions with 4 servings of vegetables each.

Daily Summary

• 2 servings, $0 - lentil soup
• 1/2 serving, $0 - Snack: 1/2 cup grapes 
• 4 servings, $7.48 - Dinner: TVP curry with rice
• 2 servings, $0 - 2 apples

8.5 servings of fruits and vegetables on $7.48
$2.52 under budget for the day

$25.03 over budget overall