High Protein Soyabean Curry
Packed with plant-based protein and bursting with bold Indian flavors, this High Protein Soyabean Curry is a must-try for health-conscious food lovers and spice enthusiasts alike. Tender soyabean chunks are simmered in a fragrant, rich curry made with pureed tomatoes, creamy coconut milk, and a medley of warming spices like cumin, turmeric, and garam masala. This wholesome dish is not only quick and easy to prepare—ready in just 40 minutes—but also incredibly versatile, making it the perfect high-protein vegan curry for serving with fluffy rice, warm naan, or even quinoa. Whether you're looking for a satisfying meat-free meal or simply a hearty, flavor-packed dinner option, this protein-rich soyabean curry is sure to become a regular feature in your recipe rotation. Perfect for a cozy family dinner or meal prep, garnish it with fresh cilantro for a vibrant finishing touch and a pop of color!
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Recipe Information
Ingredients
- 1 cup Soyabean chunks
- 3 cups Hot water
- 2 tablespoons Oil (vegetable or coconut)
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (pureed)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 cup Coconut milk
- 1 cup Water
- 2 tablespoons Cilantro (chopped, for garnishing)
Instructions
Bring 3 cups of water to a boil in a pot. Add the soyabean chunks and let them soak for 10 minutes until they soften. Drain the water, rinse the chunks in cold water, and squeeze out the excess water. Set aside.
Heat 2 tablespoons of oil in a large pan or skillet over medium heat. Add the cumin seeds and let them splutter for 30 seconds.
Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
Add the softened soyabean chunks to the pan and mix them well with the masala. Let them cook for 2 minutes to absorb the flavors.
Pour in the coconut milk and 1 cup of water. Stir well and let the curry simmer on low heat for 10 minutes, allowing the flavors to blend.
Sprinkle the garam masala over the curry and stir to combine. Cook for an additional 2 minutes, then turn off the heat.
Garnish with freshly chopped cilantro and serve the curry hot with rice, naan, or your favorite bread.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 32.3 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
