Low Carb Soyachunk Curry
Elevate your dinner table with this hearty and flavorful Low Carb Soyachunk Curry, a protein-packed dish that's perfect for those on a keto or low-carb diet. This recipe features tender soyachunks simmered in a creamy coconut milk base, enriched with aromatic spices like turmeric, coriander, and garam masala. The addition of spinach not only boosts the nutritional profile but also adds vibrant color and texture. Ready in just 30 minutes, this easy-to-make curry is both wholesome and satisfying, making it a go-to for busy weeknights. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and pair it with cauliflower rice or enjoy it as a standalone meal. Perfect for health-conscious foodies, this dish is a delightful fusion of nutrition and bold flavors!
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Recipe Information
Ingredients
- 1 cup Soyachunks
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Tomato, finely chopped
- 1 cup Coconut milk
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 1 cup Spinach, roughly chopped
- 2 tablespoons Cilantro, chopped (for garnish)
- 1 unit Lime (optional, for garnish)
Instructions
Bring 4 cups of water to a boil in a medium saucepan. Add the soyachunks and let them soak for 5–7 minutes, or until they soften. Drain, rinse with cold water, and squeeze out the excess water from the soyachunks. Set aside.
Heat coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3–4 minutes.
Add the minced garlic and grated ginger to the pan. Stir and cook for 1–2 minutes until aromatic.
Add the finely chopped tomato to the pan and cook until it becomes soft and mushy, about 3 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and let the spices toast for 30 seconds to release their aroma.
Add the softened soyachunks to the pan and stir to coat them in the spice mixture.
Pour in the coconut milk and mix well. Bring the curry to a gentle simmer and let it cook for 5–7 minutes, allowing the flavors to meld.
Add the roughly chopped spinach and let it wilt into the curry, cooking for an additional 2 minutes.
Season with salt to taste, adjust the spices if needed, and stir well.
Garnish with chopped cilantro and a squeeze of fresh lime juice if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 42.9 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1073 mg | 83% | |
| Iron | 53.0 mg | 294% | |
| Potassium | 1214 mg | 26% | |
*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.
