Butter Chunks Curry

Written by Lisa Marley - Plant-based Chef

Prep time  10 minutes

Cooking time 20 minutes

Serves  4


  • 50g Pea Protein Chunks, covered in boiling water then immediately drained and dried with kitchen roll.
  • 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 Pea Protein Chunks .

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 Pea Protein Chunks and coat with the flour.

Carefully add the Pea Protein Chunks 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 Pea Protein Chunks and mix to combine.

serving suggestion

With fresh coriander and 3 tbsp of vegan yogurt