Sugar-Free Soyachunk Curry
Bursting with bold flavors and wholesome goodness, this Sugar-Free Soyachunk Curry is a delicious, guilt-free delight perfect for any meal. This healthy curry combines protein-packed soyachunks with a rich, aromatic blend of cumin, turmeric, garam masala, and creamy coconut milk for a comforting and satisfying dish. Free from added sugars, it’s a wholesome choice for families, fitness enthusiasts, or anyone looking to enjoy a flavorful plant-based meal. With just 40 minutes from start to finish, this easy, one-pan recipe is ideal for weeknight dinners and pairs wonderfully with steamed rice, fluffy quinoa, or warm whole-grain flatbread. Whether you’re vegan, vegetarian, or simply looking for a healthy, flavorful dish, this curry is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Soyachunks
- 3 cups Hot water
- 2 tablespoons Cooking oil (such as coconut oil or sunflower oil)
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 4 units Garlic cloves (minced)
- 1 teaspoon Ginger (minced)
- 2 medium Tomatoes (pureed)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 cup Coconut milk
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Water
Instructions
Begin by soaking the soyachunks. Place them in a bowl and pour 3 cups of hot water over them. Let them soak for about 10 minutes until they expand and soften.
Drain the soaked soyachunks and gently squeeze the excess water out of them. Set aside.
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add the cumin seeds and let them splutter for 30 seconds.
Add the finely chopped onion to the pan and sauté until it becomes golden brown, about 5 minutes.
Stir in the minced garlic and ginger. Cook for another 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the oil starts separating from the tomato mixture.
Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another minute to combine the spices.
Add the drained soyachunks to the pan and stir well to coat them in the spice mixture.
Pour in the coconut milk and 1 cup of water. Stir thoroughly and bring the mixture to a gentle simmer.
Cover the pan with a lid and let the curry cook for about 10 minutes, allowing the soyachunks to absorb the flavors.
Remove the lid and stir in the garam masala. Adjust the seasoning to taste if necessary.
Turn off the heat and garnish the curry with freshly chopped cilantro.
Serve hot with steamed rice, quinoa, or whole-grain flatbread for a wholesome sugar-free meal.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 34.9 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 54.0 mg | 300% | |
| Potassium | 908 mg | 19% | |
*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.
