Spicy Soya Chunk Curry is a delightful vegetarian dish that combines the rich flavors of spices with the protein-packed goodness of soya chunks. This recipe is perfect for those looking to enjoy a hearty meal while keeping it healthy and nutritious. Whether you’re a seasoned cook or a beginner in the kitchen, this step-by-step guide will help you create a delicious curry that pairs wonderfully with rice or naan. Let’s dive into the ingredients and the cooking process!
Ingredients
- 1 cup soya chunks
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1/2 cup coconut milk (optional)
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Soya Chunks
Start by boiling water in a pot. Add the soya chunks and let them cook for about 5-7 minutes until they are soft. Drain and rinse them under cold water. Squeeze out excess water and set aside.
Step 2: Heat the Oil
In a large pan, heat the oil over medium heat. Add cumin seeds and let them splutter.
Step 3: Sauté Onions
Add the finely chopped onions to the pan and sauté until they turn golden brown.
Step 4: Add Ginger-Garlic Paste and Green Chilies
Stir in the ginger-garlic paste and slit green chilies. Cook for a couple of minutes until the raw smell disappears.
Step 5: Incorporate Tomato Puree
Add the tomato puree and cook until the oil starts to separate from the mixture.
Step 6: Spice it Up
Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
Step 7: Add Soya Chunks
Introduce the prepared soya chunks into the pan. Stir well to coat them with the spices.
Step 8: Add Coconut Milk
If using, pour in the coconut milk and mix thoroughly. Allow the curry to simmer for about 10 minutes on low heat.
Step 9: Finish with Garam Masala
Sprinkle garam masala over the curry, stir gently, and cook for an additional 2 minutes.
Step 10: Garnish and Serve
Garnish with fresh coriander leaves and serve hot with rice or naan.
FAQs
Can I use tofu instead of soya chunks?
Yes, tofu can be a great substitute for soya chunks if you prefer a different texture or taste.
Is this recipe suitable for meal prep?
Absolutely! This curry can be made in advance and stored in the refrigerator for a few days. It also freezes well.
Can I make it less spicy?
To reduce the spice level, you can decrease the amount of red chili powder and green chilies used in the recipe.
What can I serve with Spicy Soya Chunk Curry?
This curry pairs well with steamed rice, jeera rice, or various types of Indian bread like naan or roti.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.