Soybean Curry
Discover the rich, comforting flavors of homemade Soybean Curry, a hearty and protein-packed dish that’s perfect for a wholesome meal. This recipe combines tender, simmered soybeans with the warmth of aromatic spices like turmeric, coriander, and garam masala, all enveloped in a creamy coconut milk base. Enhanced by the natural sweetness of sautéed onions, garlic, and ginger, and finished with a hint of fresh lemon juice and chopped cilantro for a burst of brightness, this curry is a delicious plant-based option that pairs perfectly with fluffy steamed rice or soft naan bread. Simple to prepare and deeply satisfying, this one-pot delight is sure to become a staple for those seeking healthy, flavorful comfort food. Whether you're looking for vegan curry recipes, high-protein meals, or unique ways to use soybeans, this Soybean Curry checks all the boxes.
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Recipe Information
Ingredients
- 200 grams dried soybeans
- 1000 milliliters water
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 green chili, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 400 milliliters coconut milk
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
- 1 lemon, juice
Instructions
Rinse the soybeans thoroughly under cold water. Place them in a bowl, cover with water, and soak overnight or for at least 8 hours.
Drain and rinse the soaked soybeans. Place them in a large pot with 1000 ml of water. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, until the soybeans are tender. Drain and set aside.
In a large skillet or saucepan, heat coconut oil over medium heat. Add the chopped onions and sauté until they are golden brown, about 5 minutes.
Add minced garlic, grated ginger, and chopped green chili to the onions. Sauté for another 2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they soften and break down, about 5 minutes.
Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well to coat the tomato mixture with the spices.
Add the cooked soybeans to the skillet, mixing everything thoroughly.
Pour in the coconut milk, then season with salt. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
Sprinkle the garam masala and stir well. Remove from heat.
Garnish with chopped cilantro and squeeze fresh lemon juice over the curry before serving.
Serve the soybean curry hot with steamed rice or naan.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 59.0 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 799 mg | 61% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 5239 mg | 111% | |
*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.
