Soya Chunks Curry is one of those recipes that proves vegetarian food can be just as hearty and satisfying as any meat dish. I love how these little protein powerhouses soak up all the wonderful flavors from the spiced yogurt gravy. The secret lies in properly preparing the soy chunks and creating that rich, cashew-coconut paste. This curry reminds me of comfort food at its finest. Every bite delivers tender chunks swimming in a creamy, aromatic sauce that’ll make you forget you’re eating something so healthy.
About the Recipe
You should without a doubt try this recipe because it’s a fantastic way to add more plant-based protein to your diet without sacrificing taste. The combination of cashews, coconut, and yogurt creates an incredibly rich and satisfying gravy. What makes this dish special is how the soy chunks absorb all those beautiful flavors. It’s also budget-friendly and keeps well, making it perfect for meal prep. The best part? Even meat-lovers in your family will ask for seconds.
Why You’ll Love This Recipe
This curry hits all the right notes – it’s creamy, spicy, and packed with protein. The texture of properly prepared soy chunks is amazing; they become tender and almost meat-like. I particularly love how the aniseeds add a subtle sweetness that balances the heat from the chili powder. The curry leaves bring that authentic South Indian touch. It’s also incredibly versatile – you can adjust the spice levels to suit your family’s taste. Plus, it tastes even better the next day when all the flavors have had time to meld together.
Soya Chunks Curry
Cooking Tips
The key to great soy chunks is removing their natural smell through the double-boiling method – don’t skip this step. Make sure your yogurt is well-whipped before adding it to prevent curdling. Let the ground paste cook until oil separates; this develops deeper flavors. Keep the heat medium while cooking to avoid burning the spices. If your curry becomes too thick, add hot water gradually rather than cold water to maintain the temperature.
Serving and Storing Suggestions
This recipe serves 4 people and takes about 45 minutes total. Serve hot with steamed basmati rice, roti, or naan bread. The curry tastes wonderful with some extra chopped coriander on top. Store leftovers in the refrigerator for up to 3 days. The flavors actually improve overnight. You can also freeze portions for up to a month. Just reheat gently and add a splash of water if needed.
Similar Recipes
Nutrient Benefits
Soy chunks are nutritional champions, packed with complete protein that contains all essential amino acids. They’re also rich in fiber, which helps with digestion and keeps you feeling full longer. The yogurt provides probiotics for gut health, while cashews offer healthy fats and minerals. Coconut adds medium-chain fatty acids that boost energy. The spices aren’t just for flavor – they provide antioxidants and anti-inflammatory compounds that support overall health.
Soya Chunks Curry
Ingredients
- 1 1/2 cups Soya Chunks
- 2 cups Fresh Thick Curds
- 1/2 tsp Aniseeds
- 1 1/2 tbsp Curry Leaves (chopped)
- 1 1/2 tbsp Coriander Leaves (chopped)
- 1 1/2 tsp Dhania Powder
- 1 1/2 tbsp Salt
- 1 1/2 tsp Red Chilli Powder
- 1/2 tsp Sugar
- 3/4 tsp Garam Masala Powder
- Oil (to fry)
Grind together:
- Fry in a little oil
- 1/2 cup Small Onions (peeled)
- 8 flakes Garlic
- Dry roast
- 15 Cashewnuts
- 2 tbsp Dry Coconut
Instructions
- Heat 6 cups of water in large vessel.
- When it starts boiling, add soya chunks and remove from fire.
- Keep it closed for 10 minutes.
- Strain water, squeeze chunks and repeat the same procedure once again. This process will remove the smell of soya chunks.
- Fry onions, garlic in oil. Dry roast cashews and dry coconut. Grind all of them together to a smooth paste.
- Heat oil in a frying pan.
- When oil becomes hot, add aniseed, curry leaves and then the ground paste.
- Stir till oil separates from the ground paste.
- Sprinkle dhania powder, chilli powder, salt, sugar and garam masala powder.
- Fry for another one minute and then pour whipped curds.
- Cook till oil floats on top.
- Add chunks with enough water and cook till gravy becomes thick.
- Garnish with chopped coriander leaves and serve hot.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use frozen soy chunks instead of dried ones?
Yes, but skip the boiling step. Just thaw them completely and squeeze out excess water. Frozen chunks are already processed and won’t have the strong smell that dried ones sometimes have.
What can I substitute for fresh yogurt in this recipe?
You can use coconut milk or cashew cream for a dairy-free version. Just add a tablespoon of lemon juice to mimic yogurt’s tanginess. The texture will be slightly different but still delicious.
How do I prevent the yogurt from curdling when cooking?
Always whip the yogurt well before adding it. Add it to the pan slowly while stirring continuously. Keep the heat on medium-low and never let the curry come to a rolling boil after adding yogurt.
Can I make this curry without cashews and coconut?
Surely. You can substitute with almonds or sunflower seeds. For coconut, try using tahini or merely omit it. The curry will have a different flavor profile but will still be tasty and creamy from the yogurt.
2 comments
very very excellent dish
VERY GOOD CONCEPT.