Creamy Soya Chunk Curry - Vegan
Updated: Oct 9, 2022
A healthy creamy curry recipe with good source of proteins for all Vegans.
It is prepared with soya chunk and indian spices. Soya chunks are easy and quick to cook and turns to be juicy by absorbing the spiced curry.
They are a popular meat alternative, prepared very similar to the meat based curries.
Soya Chunk Curry goes perfectly with roti, chapathi, paratha and even hot steamed rice.
For cooking the Soya Chunks
Soya chunks-200 grams
Salt - 1 Tablespoon
Ingredients for the Marinade
Vegan Yogurt - 140 ml
Ginger & Garlic grated - 2 teaspoons
Red chilli powder-1 tsp
Cumin powder-1 tsp
Coriander powder-1 tsp
Garam masala powder-1/2 tsp
Salt - 1 teaspoon
Ingredients for curry
Oil - 2 Tablespoons
Bay leaf - 1
Black Peppercorns - 8
Cardamom Pod - 1
Cinnamon Stick - Half
Star Anise - Half
Cumin Seeds - 1 Teaspoons
Onion(chopped)- 1 large
Ginger & Garlic grated - 1 Tablespoon
Turmeric powder-1/4 tsp
Red chilli powder-1/2 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Marinated Soya Chunks
Tomato Puree - 350 ml
Water - 250 ml
Cashew Paste - 5 Tablespoons
Coriander leaves-1/3 tsp
Salt to taste
Step 1 : Cook the Soya Chunks
- Heat water in a broad pan, and once it starts to boil, add 1 tablespoon of salt.
- Add 200 grams of soya chunks to the water
- Cover and Cook for 5-6 minutes over medium heat
- After 5 mins remove the cover and check the progress of the soya chunks and switch off the heat.
- Transfer the soya chunks in a separate bowl.
- Wash the soya chunks properly under cold water multiple times.
- Squeeze the excess water out. Don’t press the soya chunks too hard as they might break, so try to maintain that balance while pressing them.
Step 2 : Marinate the Soya chunks
- To a bigger bowl, add the cooked soya chunks and then 120 grams or 140 ml of Vegan yogurt
- 2 teaspoons of grated ginger & garlic.
- half teaspoon of red chili powder, half teaspoon of garam masala powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of salt
- Mix well so the soya chunks are completely coated in the marinade mixture.
- Let this rest for a minimum of 30 minutes.
Step 3 : Prepare the Curry
- Heat a pan and add 2 tablespoons of oil
- Make sure the heat is low
- Once the oil is hot add whole spices: 1 bay leaf, half star anise, 2 cloves, 8 black peppercorns, 1 cardamom pod and half cinnamon stick.
- Let them cook for 2-3 mins so the oil can absorb the essence of all the spices
- Remove the whole spices from the pan
- Then add 1 teaspoon of cumin seeds
- 1 large finely chopped onion, stir fry the onion and let it cook till it turns slightly golden brown, turn the heat to medium at this point, but stir the onion occasionally in between so it doesn’t burn or stick to the pan.
- As the onion turns slightly golden brown, add 1 tablespoon of grated ginger garlic
- Turn the heat to low and cook for 2 minutes
- Then add 1/4th teaspoon of turmeric powder, half teaspoon of red chili powder, half teaspoon of coriander powder, half teaspoon of cumin powder
- Mix and cook over low heat for 2-3 minutes.
- Then add the marinated soya chunks. Coat it well with the spices
- Stir fry it for 3-4 minutes over medium heat
-Then add 350 ml of tomato puree or 2 large blended tomatoes
- Add 250 ml of water, make sure that the soya chunks are at least partially submerged in the curry.
Note : You can always control the quantity of the water as per the thickness you need in the curry.
- Add the salt as per taste, remember there is salt in the soya chunk as well.
- Mix and let it cook over low heat for 15 minutes
- Cover and cook
- After 15 minutes, add 5 tablespoons of cashew paste,you can use coconut cream instead if you have nut allergy or don't like cashews.
Note : I had pre-soaked the cashews for 4 hours and then blended them with some water, you can blend them with any plant based milk as well
- Let it cook for another 2-3 minutes over low heat
- Add some chopped cilantro or coriander leaves, followed by salt to balance the flavors.
- Give it a mix and switch off the heat.
The Creamy Soya Chunk Curry is Ready
This is such an incredible recipe, soya chunks are high in protein and they work as a perfect Vegan meat alternative.
This curry goes perfectly with steamed rice, chapati, naan, pita bread or fried rice. This is also a perfect recipe as it doesn’t need much prior preparation and can be done in no time
Do try this at home and please share your feedback in the comment section
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