Protein Curd Rice Bowl with Soy Protein Isolate
Turn classic South Indian curd rice into a more protein-rich meal with Unflavoured Soy Protein Isolate. This simple recipe combines cooked rice, creamy curd and soy protein with a traditional mustard seed and curry leaf tempering for a comforting and easy lunch.
Ingredients
- 1 scoop Unflavoured Soy Protein Isolate
- 1 cup cooked rice
- ½ cup curd
- Salt, as needed
- Mustard seeds
- Curry leaves
- Green chilli
How to Make Protein Curd Rice
- Add the curd to a bowl and gradually mix in the Unflavoured Soy Protein Isolate until smooth and lump-free.
- Add cooked and cooled rice along with salt, then mix everything together.
- Heat a small amount of oil in a pan and add mustard seeds, curry leaves and chopped green chilli to prepare the tempering.
- Once the mustard seeds begin to crackle, remove the tempering from the heat.
- Pour the tempering over the curd rice and mix lightly before serving.
Why try it?
This protein curd rice is an easy way to add soy protein isolate to a familiar Indian meal. Unflavoured soy protein blends into the curd without adding sweetness, while the mustard seeds, curry leaves and green chilli maintain the savoury South Indian-style flavour of traditional curd rice.
