SOY CHUNKS WITH COCONUT CURRY

VEGAN. SPICY. SCRUMPTIOUS! THE PERFECT ENTREÉ TO PAIR YOUR NAAN WITH IS HERE! AND IT'S SO EASY TO MAKE!

Click on the chef's hat to skip to the recipe.

Soy chunks have consistently been a part of my diet since I was little, and my mom knew exactly how to make it into a dish that was both healthy and mind-numbingly delicious. Naturally this recipe is inspired from her, but I have added my own touch of inspiration to it to suit my personal preferences. Did I mention that this recipe is completely vegan? There is no hint of dairy in this dish, making it ideal for people with most dietary preferences.

Soy chunks are also very healthy! 100 grams of uncooked soy chunks have 52 grams of protein, 33 grams carbohydrates and 13 grams dietary fibre, not to mention that these beauties add absolutely no additional sugar or sodium to your body! They are also rich in calcium and iron, so it's a perfect balance of nutrients, flavor and happiness on a plate.

As I focus on meal prep to save time later in the week, I have also been making a conscious effort to make at least one of my dishes completely plant-based, and so far, the attempt has been very successful! Stay tuned for more vegan recipes, but keep reading for the recipe for one of my favourite dishes ever.

SOY CHUNKS WITH COCONUT CURRY: RECIPE

Prep Time: 15 min

Cook Time: 25 min

INGREDIENTS

• 2 cups soy chunks

• Water for cooking

• Oil for frying

• 1/2 tsp ginger, freshly chopped

• 1 tsp garlic, freshly chopped

• 1 tsp curry leaves (optional)

• Half a large onion, finely chopped

• 1 large tomato, roughly chopped

• Salt to taste

• 1/2 tsp chilli powder

• 1/2 tsp coriander powder

• 1/2 tsp meat masala (or any preferred spice mix)*

• 1/2 tsp crushed red pepper

• 1/2 cup coconut milk

* Indian meat masala (bought from stores) is completely free of any allergens, dairy products, meat or meat derivatives and is safe to consume for vegetarians and vegans alike.

RECIPE

Note: You may need to adjust the quantity of milk to achieve your desired consistency.

1. Boil soy chunks submerged in water for about 10 minutes until fully cooked.

2. Drain the water in the soy chunks and let cool for 4-5 minutes.

3. Heat oil in a pan. When hot, add ginger and garlic. Alternatively, you can add ginger-garlic paste!

4. Add curry leaves and stir for 10 seconds.

5. Add your onion and fry until browned (2 minutes).

6. Add the chopped tomato and mix well until fully incorporated.

7. Add your spices - chilli powder, coriander powder, meat masala and pepper. These burn quickly, so reduce the heat and stir for no more than 30 seconds!

8. Squeeze out the water from your soy chunks, and add directly into the pan.

9. Stir lightly and add the coconut milk.

10. Turn off the heat to prevent the milk from separating, and mix well to incorporate with the soy chunks to form a cohesive and thick gravy. If you want a more curry-style entrée, add water or a little more coconut milk for a boost in flavor!

11. Serve and enjoy!

#Vegan #Lunch #Dinner

Back to top Main Menu