Soyabean Curry
Dive into the comforting flavors of homemade Soyabean Curry, a protein-packed, vegetarian dish that’s as wholesome as it is delicious. This recipe transforms humble soybeans into a rich, aromatic curry, featuring the bold flavors of onion, tomato, garlic, and an array of fragrant Indian spices like cumin, turmeric, and garam masala. Perfectly simmered to tenderness, the soybeans soak up the robust spice blend, creating a hearty meal that pairs beautifully with steamed rice or warm naan. With a prep time of just 15 minutes and an easy-to-follow cooking process, this dish is an excellent option for quick weeknight dinners or nourishing meal preps. Garnished with fresh coriander leaves, this vibrant curry is sure to become a staple in your kitchen for both its taste and nutritional benefits.
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Recipe Information
Ingredients
- 1 cup Soybeans
- 1 large Onion
- 2 medium Tomato
- 1 inch piece Ginger
- 4 cloves Garlic cloves
- 2 pieces Green chilies
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse and soak the soybeans in water for at least 4 hours or overnight.
Drain the soaked soybeans and rinse them thoroughly.
Chop the onion, tomatoes, ginger, and garlic finely. Slit the green chilies.
Heat oil in a saucepan over medium heat and add cumin seeds. Let them crackle.
Add chopped onions and sauté until they turn golden brown.
Stir in the ginger, garlic, and green chilies, and sauté for 2 minutes until aromatic.
Add chopped tomatoes and cook until they become soft and mushy.
Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook the mixture for 2-3 minutes.
Add the drained soybeans and mix well, ensuring they are coated with the spice mixture.
Pour in 2 cups of water, stir and bring the mixture to a boil.
Cover the saucepan with a lid, reduce the heat to low, and let it simmer for about 20-25 minutes until the soybeans are tender.
Stir occasionally and check the consistency; add more water if needed.
Once cooked, sprinkle garam masala over the curry and mix well.
Garnish with freshly chopped coriander leaves and serve hot with rice or naan.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 36.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1972 mg | 42% | |
*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.
