Soyachunk Curry
Dive into the hearty flavors of Soyachunk Curry, a protein-packed vegetarian delight that combines tender soy chunks with a medley of aromatic spices to create a comforting, flavorful dish. Perfect for weeknight dinners, this curry begins with soy chunks boiled to perfection and gently simmered in a luscious gravy made with golden onions, ripe tomatoes, and an enticing blend of turmeric, chili powder, coriander, and garam masala. Enhanced by the vibrant heat of green chilies and the earthy notes of cumin, this dish is finished with fresh coriander for a burst of herbaceous freshness. Quick to prepare and deeply satisfying, Soyachunk Curry pairs wonderfully with steamed rice, naan, or roti, making it an ideal choice for both family meals and gatherings. Whether you're seeking a high-protein vegetarian option or simply a delicious Indian-inspired curry, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup soy chunks
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons oil
- 1 large onion
- 2 medium tomato
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon cumin seeds
- 2 whole green chilies
- 2 tablespoons fresh coriander leaves
- 1 cup water
- 0.5 teaspoon salt
Instructions
Bring 4 cups of water to a boil in a large saucepan. Add 1 teaspoon of salt and soy chunks to the boiling water.
Boil the soy chunks for 8-10 minutes until they become soft. Drain and rinse them thoroughly in cold water. Squeeze out excess water and set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and chopped green chilies. Sauté for 2 minutes until the raw aroma fades.
Add chopped tomatoes and cook until they turn soft and the oil begins to separate.
Add turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for a few minutes until well combined.
Add the boiled soy chunks to the pan and mix well to coat them with the masala.
Pour in 1 cup of water and stir. Bring the curry to a boil, then reduce the heat and let it simmer for 10 minutes.
Sprinkle garam masala and mix well. Cook for another 2 minutes.
Garnish with fresh coriander leaves and remove from heat.
Serve hot with rice or bread of your choice.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 31.9 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2553 mg | 54% | |
*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.
