Soya Chunks Curry Recipe | Soya Bean Curry Recipe | Soya Bean Recipe

soya chunks curry recipe

Soya Chunks Curry Recipe: A healthy curry recipe with a high protein content for vegetarians Soya bean curries go well with roti, chapati, paratha, and even hot steamed rice. Because soya chunks are a meat substitute, you can easily substitute them in any recipe that calls for meat. These chunks absorb the flavours of the ingredients they are cooked with, making them ideal for curries, stir fries, pulao, Soya Biryani, and manchurian. They have a soft and chewy, almost meaty texture when cooked.

Look no further for a delicious, flavorful soya chunks recipe to use up your “meal maker.” This vegan Soya Chunks Curry recipe, also known as Meal Maker Curry, features textured vegetable protein in a rich and deeply spiced tomato onion coconut flavoured gravy for a meatless gluten-free meal that everyone will enjoy.

Despite the fact that soya chunks are a good source of protein, they can raise oestrogen levels in the body. To be on the safe side, eat this meat substitute in moderation because it is highly processed.

Soya chunks are a type of imitation meat made from defatted soya flour. These meatless chunks are known by a variety of names in India, including soya vadi, Meal Maker, nutri-nuggets, soya nuggets, textured vegetable protein, and “vegetarian’s meat.”

Basically, it’s a thick, creamy curry made with soya nuggets and other Indian spices. Soya nuggets are a byproduct of soya bean oil extraction. Soya chunks cook quickly and become juicy after absorbing the spiced curry.

This recipe is a tasty way to incorporate soya chunks into your diet. After all, most Indians adore curries, and what better way to incorporate a meat substitute than in a delectable curry sauce?

The base of this meal-prep curry is sweet caramelised onions, tangy softened tomatoes, and creamy coconut milk. The flavour of curry leaves combines with the spicy pungency of green chiles and the savoury aroma of the spices to create a fantastic curry.
You’ll understand what I mean once you’ve eaten it. The meaty texture of the soya chunks contrasts beautifully with the light creaminess and savoury flavours of the gravy. This delectable vegan soya chunks curry recipe is sure to impress even the most seasoned meat eaters in your life!

Furthermore, soya has numerous health benefits and is highly recommended for vegetarians and non-meat eaters. According to studies, soya contains a higher percentage of proteins than meat or eggs. As a result, soya chunks curry can be a simple substitute for meat or non-vegetarian curry. Second, soya bean lowers the risk of osteoporosis in menopausal women and aids in the treatment of other menopausal disorders. Finally, soya nuggets are a good source of vitamins, particularly vitamin D, and are thus recommended for children.

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soya chunks curry recipe

Soya Chunks Curry Recipe

Manita
Soya chunks curry, also known as meal maker curry, is a tasty Indian dish made with soya nuggets, spices, onions, tomatoes, and herbs. This vegan mock meat curry is the ultimate indulgence! It's super tasty, simple to make, and sure to please everyone. If you enjoy something tasty and meaty without having to eat actual meat, this is the dish for you! Serve it over rice, pulo, jeera rice, or with roti, paratha, or naan; it goes well with everything!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course curry
Cuisine Indian
Servings 4 servings

Ingredients
  

To Make Masala Paste:

  • 2 tsp  oil
  • 1 onion  (thinly sliced)
  • 3  cloves garlic
  • 1 inch  ginger
  • 2 tomato  (finely chopped)
  • 8  whole cashews

Other Ingredients:

  • 2 cups  soya chunks
  • 3 tsp  oil
  • 1 tsp  cumin seeds / jeera
  • 1  bay leaf / tej patta
  • 1/2 tsp  turmeric powder / haldi
  • 1 inch cinnamon stick / dalchini
  • salt to taste
  • 1 tsp  kashmiri chilli powder / lal mirch powder
  • 1 tsp  coriander powder / dhaniya powder
  • 1/4 cup  curd / yogurt   (fresh)
  • 1 cup  water
  • 1 tsp  kasuri methi / dry fenugreek leaves   (crushed)
  • 1/4 tsp  garam masala

Instructions
 

Recipe For Cooking With Soya Chunks:

  • To begin, fill a large vessel halfway with water and add soya chunks.
  • Moreover, cover and cook for 8 minutes, stirring occasionally.
  • Once the soya is cooked, drain it and place it in a bowl of cold water.
  • Allow for a 10-minute rest before rinsing several times with clean water.
  • Squeeze the soya chunks to remove any absorbed water and set aside. If you don't squeeze the water, the masala won't absorb.

Recipe For Masala Paste:

  • First, heat the kadai and add the oil.
  • Additionally, sauté the onion, ginger, and garlic until they change colour.
  • Sauté the tomatoes as well.
  • Later, add the cashews and continue to cook until the tomatoes become mushy. Cashews thicken and cream up gravy.
  • Allow the mixture to cool completely before blending into a smooth paste. Set aside.

Soya Chunks Curry Recipe

  • First, heat the oil in a large kadai.
  • Add cumin, bay leaf, and cinnamon stick and sauté until aromatic.
  • Then add the finely chopped onions and cook until they turn a light golden colour.
  • Sauté the chilli powder and turmeric powder as well. The addition of chilli powder directly to oil results in a rich red colour.
  • Now, add the prepared onion-tomato masala paste and sauté until well combined.
  • Sauté for at least 5 minutes, or until the raw smell of masala has gone away.
  • Add coriander powder and salt to taste. Continue to sauté for another minute or so.
  • Moreover, add 1 cup of water or as desired to adjust the curry's consistency.
  • Add a quarter cup of freshly whisked curd right away. If the flame is too high, the curd will curdle.
  • Mix well again, making sure the curd is well combined with the masala.
  • Mix in the squeezed soya as well.
  • Simmer for 10 minutes with the lid on the kadai.
  • Add crushed kasuri methi leaves and garam masala later. make a good mix
  • Finally, combine all of the ingredients and serve with chapathi, rotis, or steamed rice.
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Notes:

  • First, make sure to thoroughly cook the soya and squeeze out any excess water. Otherwise, because they are high in protein, they may cause indigestion and stink.
  • In addition, cook the onion-tomato paste thoroughly to avoid a raw taste in the curry.
  • Additionally, while cooking soya chunks, add a tbsp of milk to remove the smell.
  • Preparing Soya Chunks: Boiling is not the only way to prepare soya nuggets; it is simply my preferred method. You can also soak the chunks in hot water for 30 minutes, or you can prepare ahead of time and soak them in cool water overnight.
  • If you don’t have coconut milk and want a creamy consistency for the meal maker curry, add 2 to 3 tablespoons almond powder (almond flour/almond meal) or cashew powder. Stir well and cook for 3 to 4 minutes. If the gravy appears too thick, add some water.
  • Choose the right soya chunks: In India, there are three basic types of soya chunks. You can use either regular soya chunks or mini chunks in this soya chunks curry recipe. Use the soya granules sparingly. Check the expiry date on the soya chunks and discard if they have gone rancid or have an off odour.
  • Optional Coconut Milk: Coconut milk adds a rich creaminess to this meal maker curry. You can use canned or homemade thick coconut milk, or you can also add coconut cream. If using coconut cream, adjust the water as needed. In place of the coconut milk, you can thicken the gravy with ground cashews or almond flour.
  • Get the right consistency: You can adjust the consistency by adding less or more water.
  • Herbs and spices: I recommend using all of the spices and herbs, but you can omit the mint leaves and fennel powder if you prefer.
  • Additional vegetables: To bulk up this vegetarian curry, add peas, finely chopped carrots, or any other vegetable that cooks in about ten minutes. You can also roast, steam, or sauté heartier vegetables separately and then add them to the curry once it’s finished cooking.
  • Scaling: The recipe serves four people, but the proportions can be halved or doubled as needed.
  • Finally, squeeze the water out of the soya chunks before adding them to the soya chunks curry.

FAQ’s

Is it possible to easily scale this recipe?

Yes! This meal maker curry recipe serves 4 adults as written. You can cut the recipe in half or double it as needed.

What is the best way to cook with soya nuggets?

I like to soak my soya chunks in lightly salted water for 5 minutes before using them in a recipe. You can also pour boiling water on top and leave them to soak for a few hours, or cover with cool water and leave them to soak overnight.

Is this Soya Chunks Curry nutritious?

While I always recommend consulting a certified nutrition expert for any dietary advice, I would include soya chunks on occasion and not on a daily basis because they are highly processed.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

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