Butter Chunks Curry

Written by Lisa Marley - Plant-based Chef

Prep time  10 minutes

Cooking time 20 minutes

Serves  4


  • 50g Medium Hydrate Pea Protein Chunk can be thrown straight-to-pot no need to pre-hydrate.
  • 1 tbsp oil
  • 1 red onion, chopped
  • 2 tsp ginger paste
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp garlic granules
  • 1 tsp coriander flakes
  • 1 tsp chilli flakes
  • 30g tomato purée
  • 400ml passata
  • 250ml coconut cream
  • Pinch of salt
  • 40g Yellow Split Pea Flour
  • Vegetable oil for frying
  • Pinch of salt


Add the oil to a large pan and set over a medium heat.

Add the chopped onion and fry for 3 minutes.

Add the ginger paste, spices and tomato paste and fry for 2 minutes.

Pour in the passata and bring to the boil, turn down the heat and simmer whilst you fry the Medium Hydrate Pea Protein Chunk. .

Add roughly 1cm depth of oil into a deep frying pan and set on a high heat.

Add the Yellow Split Pea Flour and salt to a baking tray and mix.

Add the Medium Hydrate Pea Protein Chunk and coat with the flour.

Carefully add the Medium Hydrate Pea Protein Chunk to the oil and fry until golden and crispy. This should take a few minutes.

Remove and place on the kitchen roll to soak up any excess oil.

Add the coconut cream and the plant-butter to the curry and mix to combine.

Add in the Medium Hydrate Pea Protein Chunk and mix to combine.

serving suggestion

With fresh coriander and 3 tbsp of vegan yogurt