High Protein Soyachunk Curry
Elevate your meal prep with this irresistible High Protein Soyachunk Curry, a hearty dish brimming with bold flavors and wholesome ingredients. Crafted with protein-packed soy chunks, creamy coconut milk, and a medley of aromatic spices like turmeric, garam masala, and coriander, this curry is perfect for vegetarians and anyone seeking a nutritious, satisfying meal. The dish comes together in just under 40 minutes, with tender soy chunks soaking up the savory spice blend and creamy sauce. Finished with a garnish of fresh cilantro, this curry pairs beautifully with steamed rice, roti, or naan, making it a versatile option for lunch or dinner. Perfectly balanced and bursting with flavor, this recipe is your go-to for healthy comfort food that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 200 grams Soy chunks
- 2 medium Onion
- 2 medium Tomatoes
- 1 inch piece Ginger
- 4 pieces Garlic cloves
- 1 piece Green chili
- 200 ml Coconut milk
- 2 tablespoons Oil (vegetable or coconut)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro (coriander leaves)
- 500 ml Water
Instructions
Boil 3 cups of water in a pot. Add the soy chunks and let them soak for 8-10 minutes until softened. Drain the water, rinse the soy chunks with fresh water, and squeeze out the excess water. Set aside.
While the soy chunks soak, finely chop the onions, tomatoes, and green chili. Mince the garlic and ginger into a paste.
Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter for about 30 seconds.
Add the chopped onions to the pan and sauté until they turn golden brown, approximately 5-6 minutes.
Stir in the ginger-garlic paste and green chili. Sauté for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 5-7 minutes.
Add the rehydrated soy chunks to the pan and mix well to coat them with the spice mixture.
Pour in the coconut milk and 1.5 cups (approximately 375 ml) of water. Mix well and bring the curry to a simmer.
Cover the pan and cook for 10 minutes, stirring occasionally, to allow the flavors to infuse into the soy chunks.
Sprinkle garam masala over the curry and mix well. Adjust the consistency by adding more water if needed.
Garnish with freshly chopped cilantro. Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 35.9 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5166 mg | 110% | |
*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.
