SoyMilk Crossroads

Looking for something new for dinner? Try this simple recipe for delicious okara curry, made with the soybean pulp that’s left over after you make a batch of soy milk.

Ingredients:

2 tablespoons oil

1 sprig curry leaves or 1 bay leaf

1 tablespoon chopped onion

1 clove garlic, minced

1-inch piece stick cinnamon

1 teaspoon chili powder

1 teaspoon curry powder

¼ teaspoon turmeric

1 teaspoon salt

1 green chili pepper, chopped

1 ripe tomato, chopped

1 ¼ cups blanched and cooked okara

½ cup boiling water

Directions

Heat the oil in a saucepan. Fry the curry leaves (or bay leaf), onion, garlic, cinnamon, chili powder, curry powder, turmeric, salt, and green chili pepper.
 

Add the chopped tomato and stir well.
 

Add the okara and mix well.
 

Stir in the water. Bring the mixture to a simmer and let it simmer for 5 minutes. Add more water if necessary to get the desired consistency.
 

Serve the curry hot with rice, bread, pasta, or any cooked grain.
 
For more variety and to increase the health benefits of this great dish even more, add some steamed vegetables such as bell peppers, broccoli, peas, cauliflower, and potatoes.