Paleo Soyachunk Curry
Dive into the flavorful world of Paleo Soyachunk Curry, a bold and nutritious twist on the traditional soyachunk curry that’s perfect for anyone following a Paleo lifestyle. This innovative recipe swaps out soy-based chunks for homemade bite-sized pieces crafted from almond flour and arrowroot starch, delivering a wholesome, gluten-free alternative. Simmered in a rich, aromatic blend of coconut milk, ripe tomatoes, and anti-inflammatory spices like turmeric, cumin, and coriander, this curry is both comforting and health-focused. Enhanced with the umami goodness of coconut aminos and garnished with fresh cilantro and bright lime juice, it’s a feast for the senses. Ready in under an hour, this versatile dish pairs beautifully with cauliflower rice or a refreshing green salad, making it an irresistible option for lunch or dinner. Perfect for Paleo enthusiasts or anyone seeking a dairy-free, soy-free, and grain-free curry that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 3 tablespoons arrowroot starch
- 2 tablespoons coconut aminos
- 1 cup coconut milk
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 2 tablespoons coconut oil
- 2 medium, finely chopped tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1.5 teaspoons coriander powder
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons, chopped fresh cilantro
- 0.5 cup water
- 1 small, for garnish lime
Instructions
In a mixing bowl, combine almond flour, arrowroot starch, a pinch of turmeric, and coconut aminos. Gradually add 1/4 cup of water to form a dough.
Divide the dough into small, bite-sized pieces resembling soyachunks. Set aside on a plate.
Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Fry the almond flour chunks until golden on all sides. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of coconut oil. Sauté the chopped onion until translucent, about 3-4 minutes.
Add minced garlic and grated ginger. Cook for another 1 minute until fragrant.
Stir in chopped tomatoes, turmeric powder, cumin powder, coriander powder, paprika, black pepper, and sea salt. Cook until the tomatoes break down and the spices are well incorporated, about 5-7 minutes.
Add coconut milk and 1/2 cup of water to the tomato mixture. Bring it to a gentle simmer.
Return the almond flour 'soyachunks' to the skillet and let them simmer in the curry for about 10 minutes to absorb the flavors.
Taste and adjust seasoning, if needed. Garnish with fresh cilantro and a squeeze of lime juice just before serving.
Serve the Paleo soyachunk curry warm with a side of cauliflower rice or a fresh green salad.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 45.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1496 mg | 32% | |
*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.
