Whole30 Aloo Soyachunks Ki Sabji
Elevate your weeknight dinner routine with this comforting and wholesome **Whole30 Aloo Soyachunks Ki Sabji**—a hearty Indian-style stew that's rich in flavor and fully compliant with Whole30 dietary guidelines. This delicious recipe features tender soy chunks and creamy potatoes simmered in a fragrant blend of spices, including cumin, turmeric, and coriander, all cooked in coconut oil for a healthy twist. The addition of onions, tomatoes, fresh ginger, and garlic creates a luscious base, while a sprinkle of cilantro adds a fresh burst of flavor. Quick to prepare and packed with plant-based protein, this dish makes for a satisfying gluten-free and dairy-free meal. Perfect for meal prep or paired with your favorite side, this satisfying sabji is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup Soy chunks
- 2 cups Boiling water
- 2 medium Potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 large Onion
- 1 large Tomato
- 1 inch piece Ginger
- 3 units Garlic cloves
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.25 cup Cilantro
- 1 cup Water
Instructions
Place the soy chunks in a bowl and pour the boiling water over them. Let them soak for about 10 minutes until they soften. After soaking, drain the water and squeeze out any excess liquid from the soy chunks. Set aside.
Peel the potatoes and cut them into bite-sized cubes. Set aside.
In a large pan, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they start to pop.
Finely chop the onion and add it to the pan. Sauté until the onion turns translucent.
Grate the ginger and mince the garlic cloves. Add them to the pan and sauté for about 1 minute until fragrant.
Chop the tomato and add it to the pan. Cook until the tomato becomes soft and the oil starts to separate from the mixture.
Add the turmeric powder, red chili powder, and coriander powder to the pan. Stir well to combine the spices with the onion-tomato mixture.
Add the cubed potatoes to the pan. Stir to coat them with the spice mixture. Cook for about 5 minutes, stirring occasionally.
Add the soaked and drained soy chunks to the pan. Mix well with the potatoes and spices.
Pour in the 1 cup of water and add salt to the pan. Stir everything together, then cover with a lid.
Let the sabji simmer for about 15 minutes, or until the potatoes are tender and cooked through. Stir occasionally and add more water if needed to prevent sticking.
Once the potatoes are cooked, adjust the salt and spices as needed.
Garnish with chopped cilantro before serving. Serve hot.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 6.5 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1095 mg | 23% | |
*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.
