Marry Me Plant Based Curry

By: Nyareak Kim

1 medium brown onion, diced3 medium carrots, peeled and diced3 medium white potatoes, peeled and diced1 bag of fresh spinach (approximately 4 cups)1 packet of S&B Golden Curry Japanese curry mix1 packet of satay tofu, cubed1 packet of plant-based chicken-style tendersJapanese red pickles (not ginger; dark red daikon radish)1 cup jasmine riceSalad mix (greens of choice)Vegan aioli (for dressing)

Prepare the Vegetables:Heat a large pot over medium heat and add a splash of extra virgin olive oil.Add the diced onion and sauté for 3–5 minutes until translucent.Add the diced carrots and potatoes to the pot. Stir to combine.Seasoning:Pour in 750ml of water, ensuring the vegetables are submerged.Add the following seasonings:1 tsp garlic powder1 tsp onion powder1 tsp ground turmeric1 vegetable stock cube or 1 tsp vegetable stock powder1 tsp chili flakes (adjust to taste)1 tsp paprikaStir to combine and bring to a simmer. Let cook until the carrots and potatoes are tender, about 15–20 minutes.Adding Curry Mix:Once the vegetables are soft, stir in the Golden Curry mix. Continue stirring until the curry thickens and begins to simmer, about 5 minutes.Final Touches:Add the fresh spinach to the pot and turn the heat to low. Stir until the spinach wilts, about 5 minutes.Cook the Plant-Based Proteins:Preheat the air fryer to 180°C (350°F).Place the cubed satay tofu and plant-based chicken tenders in the air fryer. Cook for 15 minutes, shaking halfway through, until golden and crisp.Prepare the Rice:Cook the jasmine rice according to the rice cooker instructions, typically 1 cup of rice to 1.5 cups of water.