Soya Chunk Curry Recipe – Authentic Indian Gravy with Cashews

Last Updated on 2 months by Neha Deshmukh

Soya Chunk Curry Recipe – Authentic Indian Gravy with Cashews

Hey everyone! If you’re looking for a delicious, protein-packed vegetarian curry that’s surprisingly easy to make, you’ve come to the right place. This Soya Chunk Curry is a family favorite – it’s comforting, flavorful, and perfect for a weeknight dinner. I first made this when I was trying to incorporate more plant-based meals into our routine, and it quickly became a staple!

Why You’ll Love This Recipe

This Soya Chunk Curry isn’t just another vegetarian dish; it’s a flavour explosion! The gravy is rich and creamy thanks to the cashew paste, and the soya chunks soak up all those wonderful spices. It’s a fantastic way to enjoy a hearty, satisfying meal without meat. Plus, it comes together in under an hour – perfect when you’re short on time but craving something delicious.

Ingredients

Here’s what you’ll need to make this amazing Soya Chunk Curry:

• 1 cup soya chunks/meal maker (about 150g)
• 2 medium onions
• 2 big tomatoes
• 1 tsp ginger garlic paste
• 5-6 cashew nuts
• ¼ tsp turmeric powder
• 2 tsp chilli powder (adjust to your spice preference!)
• 1 ½ tsp coriander powder
• 1 tsp garam masala powder
• 2 tbsp oil
• 1 tsp cumin seeds

Ingredient Notes

Let’s talk ingredients! Soya chunks are a fantastic source of protein, making this a really filling meal. They’re also super affordable.

Cashew paste is the secret to that wonderfully rich gravy. Don’t skip it! Soaking the cashews makes them blend into a super smooth paste.

Now, about the spice levels – Indian cooking is all about personal preference. I’ve given measurements for a medium spice level, but feel free to adjust the chilli powder to your liking. Some regions in India prefer a hotter curry, while others like it milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the soya chunks. Boil about 4 cups of salted water, add the soya chunks, and cover them. Let them soak for about 30 minutes. This rehydrates them beautifully. Once soaked, drain, rinse, gently squeeze out any excess water, and chop them into halves.
2. Next, let’s make the tomato puree. Blanch the tomatoes in boiling water for a few minutes, then peel and blend them into a smooth puree. This gives the curry a lovely fresh tomato flavour. While the tomatoes are blanching, soak the cashew nuts in hot water for 15 minutes. Then, drain and grind them into a smooth paste.
3. Now for the magic! Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter – that’s when you know the flavour is about to bloom. Add the chopped onions and sauté until they turn a beautiful golden brown.
4. Stir in the ginger-garlic paste and cook for a minute until it’s fragrant. Then, add the tomato puree, turmeric powder, chilli powder, coriander powder, and garam masala. Cook this masala (spice mix) for a few minutes until the oil starts to separate from the sides – this is key to a flavourful curry!
5. Add the soaked soya chunks to the pan, along with a little salt and 1 cup of water. Give it a good mix, then cover and simmer for 10-12 minutes, or until the gravy has thickened to your liking.
6. Finally, stir in the cashew paste and cook for another 3-4 minutes. This is where the gravy gets that incredible creamy texture. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the soya chunks, or they can become mushy.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Roasting the spices lightly before grinding them can enhance their flavour.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Substitute the cashew paste with a sunflower seed paste or a blend of coconut cream and nutritional yeast for a similar richness.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.
• Spice Level: For a milder curry, reduce the chilli powder to 1 tsp. For a spicier kick, add a pinch of cayenne pepper or use hotter chilli powder. My friend, Priya, loves to add a chopped green chilli for extra heat!
• Festival Adaptations: This curry is fantastic during Navratri or other fasting periods, as soya chunks are often allowed.

Serving Suggestions

This Soya Chunk Curry is amazing with:

• Steaming hot basmati rice.
• Warm, fluffy rotis (Indian flatbread).
• Naan bread for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.

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

What are soya chunks and are they healthy?

Soya chunks, also known as meal maker, are made from defatted soybean flour. They’re a great source of protein, fibre, and iron, making them a healthy and affordable meat alternative.

Can I use a different type of nut paste instead of cashew?

Yes, you can! Almond paste or even a sunflower seed paste will work, although the flavour will be slightly different.

How can I adjust the spice level of this curry?

Simply adjust the amount of chilli powder. Start with less and add more to taste.

Can this curry be made ahead of time?

Absolutely! The flavours actually develop even more overnight.

What is the best way to serve Soya Chunk Curry – with rice, roti, or naan?

Honestly, all three are fantastic! It really depends on your preference. I personally love it with a warm roti and a dollop of yogurt.