Soya Chunk Curry

Name: Soya Chunk Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 240 ml · Coriander leaves; 5 ml · Coriander powder; 5 ml · Cumin seeds; 5 ml · Garam masala; 1 piece · Garlic; 1 piece · Green chilli; 30 ml · Oil; 1 piece · Onion; 5 ml · Red chili powder; Salt; 100 g · Soya chunks; 1 piece · Tomato; 5 ml · Turmeric powder; 200 ml · Water

30 min194 kcal 2 servingsEasy

north indian gluten free veg vegandinnerlunch

Nutrition per serving

estimated

194kcal

Protein4g

Carbs14g

Fat14g

Fiber5g

Estimated — 7 ingredients not in food database (83% mass accounted for)

Flavor profile

Spice

Richness

Method

1Soak soya chunks in 300 ml hot water for 15 minutes until soft. Drain and squeeze out excess water.
2Heat 2 tbsp oil in a deep pan over medium heat. Add 1 crushed garlic clove and 1 small sliced green chilli. Sauté for 30 seconds until fragrant.
3Add 1 finely chopped onion and 1 finely chopped tomato. Cook until the mixture turns soft and the oil begins to separate, about 6 minutes.
4Add 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp red chilli powder. Stir well to combine and cook for 1 minute.
5Add the drained soya chunks and mix thoroughly to coat with the spice mix.
6Pour in 200 ml water and stir. Bring to a gentle boil, then reduce heat and simmer for 8 minutes.
7Add 1/2 cup chopped fresh coriander and 1/2 tsp salt (adjust to taste). Stir well and cook for 2 more minutes.
8Turn off heat. Serve hot with steamed rice or roti.