Easy Soya Chunk Curry Recipe – Indian Style with Fennel & Turmeric

Last Updated on 2 months by Neha Deshmukh

Easy Soya Chunk Curry Recipe – Indian Style with Fennel & Turmeric

Hey everyone! If you’re looking for a quick, comforting, and protein-packed Indian curry, you’ve come to the right place. This soya chunk curry is a regular in my kitchen – it’s so easy to throw together, and honestly, it tastes amazing with a side of fluffy rice or warm roti. I first made this when I was trying to incorporate more plant-based meals into our week, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This soya chunk curry is a winner for so many reasons. It’s incredibly flavorful, thanks to the aromatic fennel seeds and a good quality curry paste. It’s also super speedy – ready in under an hour, with only 30 minutes of prep time. Plus, soya chunks are a fantastic source of protein, making this a satisfying and nutritious meal. It’s a perfect weeknight dinner option when you want something delicious without spending all day in the kitchen.

Ingredients

Here’s what you’ll need to make this delicious soya chunk curry:

• 2 cup soya chunks
• 1 tablespoon oil
• ?? teaspoon cumin seeds
• ?? teaspoon fennel seeds
• 1 medium red onion
• 1?? teaspoon salt (plus more to taste)
• ?? teaspoon turmeric powder
• 1?? tablespoon curry paste
• 2 to 3 green chilies (optional)
• ?? cup cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your curry turns out perfectly:

• Soya Chunks: These are a brilliant source of plant-based protein! They’re made from defatted soybean flour and have a lovely, slightly chewy texture.
• Fennel Seeds: Don’t skip these! Fennel seeds add a beautiful anise-like flavor and are known to aid digestion. A little goes a long way.
• Curry Paste: You can use your favorite store-bought curry paste, or even make your own! I’ve included some regional variations in the ‘Variations’ section below.
• Turmeric Powder: Beyond its beautiful color, turmeric is a powerhouse of health benefits. It’s known for its anti-inflammatory properties.
• Green Chilies: Adjust the number of green chilies to your spice preference. You can also use serrano peppers if you like a bit more heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the soya chunks in hot water with ?? teaspoon salt for about 30 minutes. This rehydrates them and makes them nice and tender. After soaking, drain them well and gently squeeze out any excess water.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and fennel seeds. Let them sizzle for a few seconds – you’ll smell that amazing aroma!
3. Add the sliced red onion, ?? teaspoon salt, and turmeric powder. Sauté until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
4. Now, stir in the curry paste and the soaked soya chunks. Cook for about 3 minutes, stirring constantly, to help the flavors meld together.
5. Pour in 1?? cups of water, add the green chilies (if using), and the remaining salt. Bring the curry to a simmer and let it cook for about 5 minutes, allowing the soya chunks to absorb all those lovely flavors.
6. Finally, mix in half of the chopped cilantro. Give it a taste and adjust the seasoning if needed. Garnish with the remaining cilantro before serving.

Expert Tips

• Don’t oversoak the soya chunks, or they’ll become mushy. 30 minutes is usually perfect.
• If you want a richer flavor, you can add a tablespoon of cashew paste along with the curry paste.
• For a deeper color, add a pinch of Kashmiri chili powder.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your curry paste ingredients to ensure they don’t contain any animal products.
• Spice Level Adjustments:
  • Mild: Reduce or omit the green chilies and use a mild curry paste.
  • Medium: Use 1-2 green chilies and a medium-strength curry paste.
  • Hot: Add 3-4 green chilies and a hot curry paste.
• Regional Curry Paste Options:
  • South Indian: Use a South Indian curry paste with coconut and mustard seeds.
  • Goan: Try a Goan curry paste with vinegar and chili peppers.
  • Punjabi: A Punjabi curry paste will be richer and more aromatic with garam masala.

Serving Suggestions

This soya chunk curry is fantastic with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Absolutely! This curry is perfect for meal prepping. It actually tastes even better the next day as the flavors have more time to develop.
• Can I use a different type of oil? Yes, you can! Sunflower oil, vegetable oil, or even coconut oil would work well.
• What kind of curry paste is best for this recipe? It really depends on your preference! I usually use a Madras curry paste, but feel free to experiment.
• Can I add vegetables to this soya chunk curry? Definitely! Potatoes, peas, cauliflower, or spinach would all be delicious additions. Add them along with the water and simmer until tender.
• How can I make the curry thicker/thinner? For a thicker curry, simmer it for a longer time, uncovered, to allow some of the liquid to evaporate. For a thinner curry, add a little more water.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!