A Guide to Making Vegetable Curry With Soya Chunks
Some Information About Soya Chunks:
Soya chunks are good source of protein. You can usually find dried versions at the store. You have to boil them in water for about 10 minutes and squeeze the water out from them. Afterwards, you can use them just like any other vegetable. They are a little rubbery to chew. Hence, I recommend that adding a few vegetables with them makes a super delicious curry.
They have a mild odor that sometimes people may not like. This aroma can be avoided by adding a few table spoons of milk while pre-cooking the chunks in water. I didn't add milk because I am not disturbed by its odor. The spices added into the curry have a stronger aroma that nullifies the mild odor of soya chunks.
- 1 cup soya chunks, boiled in water for 10 minutes and squeezed the water
- 2-3 tbsp cashew nuts, optional, gives thickness and rich flavor to the curry
- 1/2 inch ginger, chopped
- 3-4 cloves garlic
- 1 tsp curry/subzi masala, alternatively you can use garam masala powder, available in Indian stores
- 1/2 tsp cumin seeds
- 2 tbsp onion, finely chopped
- a fistful fresh peas or frozen
- 1/4 cup red and green capsicum, diced
- 1-2 tbsp carrot and French beans, optional, cut lengthwise
- 1/2 cup tomato, diced
- 2 tbsp chopped coriander, for garnishing
- 1/6 tsp turmeric powder
- 1/4 tsp coriander powder, if using garam masala powder. No need if you use subzi/curry masala
- 1/4 tsp dry mango powder/amchur powder, available in Indian stores
- salt as per taste
- 2 tsp oil
- 2 green chilies, slit and cut lengthwise
- 1/6 tsp red chili powder, or as per taste
Step-By-Step Instructions and Images for Making Soya Chunk and Vegetable Curry
- Boil soya chunks in water for 10 minutes. Cool it. Squeeze the water. You can break or cut them to make desired size pieces. I cut them into smaller pieces. Keep aside.
- Soak cashew nuts in water for 15 minutes. Later, strain the water.
- Take chopped tomato, soaked cashew nuts, ginger, and garlic in a mixer or blender. Make a puree. Keep aside.
- Heat oil in a pan. Throw cumin seeds into it. Let them sizzle. Add chopped onions and green chilies. Saute till onion becomes golden brown.
- Add chopped carrot, French beans, peas, and diced capsicum. Stir-cook them for 4-5 minutes or till they become soft and still crunchy.
- Pour tomato-cashew nut puree into the pan. Cook the mix on low fire till it becomes thick and the oil separates from the gravy. At this stage, cashew nuts give out nice aroma.
- Add soya chunks. Mix it with the gravy. Add some water and salt. Bring it to boil. Add red chili powder, subzi masala powder/curry powder, turmeric powder, and dry mango powder. Boil for 6-7 minutes. Add chopped coriander leaves. For adjusting the taste, you can add 1/4 tsp sugar. It is optional.
- Soya chunks vegetables curry is ready to serve. Serve it hot with pancakes, roti, or with any mild spicy rice dish. Enjoy the taste!
Some Important Tips:
1. Soya chunks are rubbery in texture. Hence, cut them into small pieces after boiling and squeezing the water.
2. Quantity of soya chunks and other vegetables in 50-50 proportion makes a soft and delicious curry.
3. Adding a few table spoons of milk while boiling the chunks in water takes away the odor from soya chunks. You can even ignore the odor because it is not so strong. I didn't add milk. There was no odor; may be, the spices in the curry nullified the odor.
Nutritional Information of Soya Chunks Vegetables Curry
|Serving size: 1|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 1 g||5%|
|Carbohydrates 38 g||13%|
|Sugar 5 g|
|Fiber 1 g||4%|
|Protein 40 g||80%|
|Cholesterol 0 mg|
|Sodium 165 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|