Soya Chunks Curry Recipe | Meal Maker Curry | Flavorful Soya Chunks Dish

Soya Chunks Curry Recipe

If you’re on the hunt for a hearty and flavor-packed vegan meal that’s both nutritious and satisfying, look no further than this Soya Chunks Curry Recipe. Also known as Meal Maker Curry, this dish is a delicious vegan substitute for meat and is an ideal addition to any meal. Packed with protein from soya chunks and loaded with aromatic Indian spices, this dish will leave you and your guests craving more.

What Are Soya Chunks?

Soya chunks, meal makers, or textured vegetable protein (TVP) are derived from defatted soy flour. They are an excellent source of plant-based protein, making them a go-to option for those following a vegan or vegetarian diet. Due to their spongy texture and ability to absorb flavors, soya chunks are perfect for various dishes. When cooked in a rich and spicy curry, they transform into a delicious, meat-like treat that pairs wonderfully with rice or flatbreads.

Why You’ll Love This Soya Chunks Curry Recipe

  • High Protein Content: Soya chunks are protein-packed, offering a satisfying, meat-free meal option.
  • Flavorful and Rich: Made with tomato-onion-coconut-based gravy, this curry is bursting with flavors.
  • Easy to Make: This recipe is easy to prepare with a few simple steps and readily available ingredients.

Ingredients for Soya Chunks Curry Recipe

For Preparing Soya Chunks Curry Recipe

  • 50 grams (1.76 oz) soya chunks
  • 710 ml water
  • Pinch of salt (optional)

For the Curry

  • 3 tablespoons oil (coconut or any neutral oil)
  • 1 medium onion (finely chopped, approx. 120 grams)
  • 1 medium tomato (finely chopped, approx. 110 grams)
  • 1 teaspoon ginger-garlic paste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder (or ½ teaspoon regular red chili powder)
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon fennel powder (optional)
  • ½ teaspoon garam masala
  • 2 tablespoons fresh coriander leaves (chopped)
  • 1 tablespoon fresh mint leaves (chopped)
  • 1 cup coconut milk (236 ml)
  • Salt (to taste)
  • 1 cup water (236 ml, adjust as needed)

For Tempering

  • 1 tablespoon oil
  • 12-15 curry leaves
  • 1-2 green chilies (sliced or slit)

How to Make Soya Chunks Curry

Step 1: Prepare the Soya Chunks

  1. Rinse the soya chunks 2-3 times in fresh water to remove any impurities.
  2. In a pan, bring 3 cups of water to a boil. Add a pinch of salt and the rinsed soya chunks.
  3. Let the soya chunks boil for 5 minutes, then turn off the heat and drain the water.
  4. Rinse the chunks with fresh water, squeeze out the excess water, and set them aside.

Step 2: Sauté the Onions and Tomatoes

  1. Heat 3 tablespoons of oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
  2. Add the ginger-garlic paste and cook for a few seconds until the raw aroma disappears.
  3. Add the chopped tomatoes and cook until they soften, becoming mushy and releasing oil around the edges.

Step 3: Add the Spices

  1. Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, fennel powder (if using), and garam masala.
  2. Sauté the spices for 1-2 minutes to enhance their flavors.

Step 4: Combine Soya Chunks and Herbs

  1. Add the boiled soya chunks to the pan, along with chopped coriander and mint leaves.
  2. Mix well, season with salt, and add 1 cup of water.
  3. Cover the pan and cook the curry on medium heat for 10 minutes, allowing the flavors to blend.

Step 5: Add Coconut Milk (Optional)

  1. If you prefer a creamy consistency, switch off the heat and add 1 cup of coconut milk to the curry.
  2. Mix well and gently heat the curry on low until it’s warmed through. Be careful not to boil, as the coconut milk may curdle.

Step 6: Tempering (Optional)

  1. For an added flavor boost, heat 1 tablespoon of oil in a small pan. Add sliced green chilies and curry leaves, frying until they become crispy.
  2. Pour this tempered mixture over the curry and mix well.

Serving Suggestions

Serve this Soya Chunks Curry hot with roti, paratha, or steamed basmati rice. For a gluten-free option, pair it with jeera rice or ghee rice. This curry is also delicious as a side dish with vegetable biryani or pulao.

Tips for the Perfect Soya Chunks Curry

  • Texture Matters: Make sure to squeeze out excess water from the soya chunks after boiling to avoid a soggy texture in the curry.
  • Adjusting Spices: If you prefer a milder curry, reduce the amount of chili powder. You can also adjust the garam masala to suit your taste.
  • Coconut Milk Alternative: If you don’t have coconut milk on hand, you can add cashew or almond flour to thicken the curry for a creamy consistency.
  • Consistency: Adjust the amount of water to achieve the desired curry thickness.

Storage and Reheating

Store leftover curry in the refrigerator for up to one day, as coconut milk can spoil if kept for longer. To reheat, place the curry in a saucepan and add a little water if the gravy has thickened.

Nutritional Information

Each serving of this Soya Chunks Curry contains:

  • Calories: 247 kcal
  • Carbohydrates: 15g
  • Protein: 12g
  • Fat: 15g
  • Fiber: 6g

Additional Tips For Soya Chunks Curry

  • Experiment with Vegetables: You can add vegetables like peas, carrots, or potatoes for added nutrition and texture.
  • Scaling the Recipe: Feel free to double or halve the quantities to suit your serving needs.
  • Choosing Soya Chunks: Make sure to check the expiry date of soya chunks and avoid using any with an off odor.

This flavorful, protein-packed curry is sure to satisfy your taste buds and make a delightful addition to your meal rotation. Enjoy this Soya Chunks Curry with your choice of rice or bread for a wholesome and delicious vegan meal!

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