Soya Chunk Recipe – Spicy Indian Soya Curry with Capsicum & Chillies

Last Updated on 2 months by Neha Deshmukh

Soya Chunk Recipe – Spicy Indian Soya Curry with Capsicum & Chillies

Introduction

Hey everyone! If you’re looking for a quick, delicious, and protein-packed vegetarian meal, you’ve come to the right place. This spicy soya chunk curry is a family favourite in my house – it’s seriously comforting and comes together in under 30 minutes. I first made this when I was craving something flavourful but didn’t have a ton of time, and it’s been a regular on our dinner rotation ever since. It’s inspired by the wonderful world of Indian-Chinese flavours, and I think you’ll absolutely love it!

Why You’ll Love This Recipe

This soya chunk curry is a winner for so many reasons! It’s:

• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Budget-Friendly: Soya chunks are a fantastic, affordable protein source.
• Flavourful: A delicious blend of spicy chillies, tangy tomato, and savoury soya sauce.
• Versatile: Pairs beautifully with rice, roti, naan, or even noodles.
• Healthy: Packed with plant-based protein and veggies.

Ingredients

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

• 1 cup uncooked dry soya chunks (approx. 85g)
• 1 cup onion, chopped into medium squares (approx. 150g)
• 1 cup tomato puree (approx. 240ml)
• 2 green chillies, finely chopped
• 0.5 cup green capsicum, cut into squares (approx. 75g)
• 1 tablespoon ginger garlic paste (approx. 15ml)
• 3-4 dry red chillies
• 2 tablespoons soya sauce (approx. 30ml)
• 1 tablespoon tomato sauce / ketchup or hot and sweet sauce (approx. 15ml)
• 2 tablespoons oil (approx. 30ml)
• 2 tablespoons spring onions or scallions for garnishing
• Salt to taste

Ingredient Notes

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

• Soya Chunks: These are a brilliant source of plant-based protein. You can find them easily in most Indian grocery stores. They’re made from defatted soybean flour and are super versatile.
• Chillies: I like to use a mix of green and dry red chillies for a complex heat. Adjust the quantity to your spice preference! You can use Kashmiri chillies for colour and mild heat, or hotter varieties like bird’s eye chillies if you’re feeling brave.
• Soya Sauce: This is key to that delicious Indian-Chinese flavour. I usually use regular soya sauce, but a dark soya sauce will give a richer colour. Just double-check the label if you’re going for gluten-free (more on that later!).
• Tomato Puree vs. Sauce: I prefer using tomato puree for a fresher tomato flavour, but tomato sauce or ketchup works in a pinch. A hot and sweet sauce adds a lovely touch of sweetness and spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil 4 cups of water with ½ tsp salt. Add the soya chunks, cover, and let them soak for about 30 minutes. This rehydrates them beautifully.
2. While the soya chunks are soaking, heat the oil in a pan over medium heat. Add the dry red chillies – be careful, they can splutter! Then, add the chopped onions, capsicum, and green chillies. Sauté for 2-3 minutes until the onions turn translucent and slightly golden.
3. Add the ginger-garlic paste and sauté for another minute until fragrant.
4. Drain the soaked soya chunks really well, and gently squeeze out any excess water. Add them to the pan with a pinch of salt and cook for about 5 minutes, stirring occasionally, until they’re lightly browned.
5. Now for the sauce! Mix the reserved soaking water (you can adjust it to about 1.5 cups/360ml), soya sauce, tomato puree, and tomato sauce in a bowl. Pour this mixture into the pan with the soya chunks and veggies.
6. Bring the curry to a high heat for about 30 seconds, then reduce the heat to low, cover the pan, and simmer for 8-10 minutes, or until the gravy has thickened to your liking.
7. Finally, garnish with plenty of chopped spring onions and serve hot!

Expert Tips

• Don’t skip the soaking step! It’s crucial for getting the soya chunks nice and soft.
• Squeezing out the excess water from the soya chunks helps them absorb the flavour of the gravy better.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• My friend Priya loves adding a handful of chopped mushrooms to this curry for extra texture and flavour.
• For a richer flavour, you can add a tablespoon of cashew paste to the gravy.
• My family sometimes adds a little bit of cornflour slurry (1 tsp cornflour mixed with 2 tsp water) towards the end to thicken the gravy even further.

Vegan Adaptation

This recipe is already naturally vegan! Just make sure your soya sauce doesn’t contain any hidden animal products.

Gluten-Free Adaptation (Check Soya Sauce)

To make this gluten-free, simply use a gluten-free soya sauce. Tamari is a great option. Always double-check the label to be sure.

Spice Level Adjustment

• Mild: Reduce the number of green chillies to 1, and remove the dry red chillies.
• Medium: Use the recipe as written.
• Hot: Add an extra green chilli and use hotter dry red chillies, or a pinch of chilli powder.

Festival Adaptations

During Navratri fasting, you can adapt this recipe by skipping the onions and garlic. It still tastes delicious!

Serving Suggestions

This soya chunk curry is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• Warm roti or paratha
• Fluffy naan bread
• Stir-fried noodles

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are soya chunks and are they healthy?

Soya chunks are made from defatted soybean flour and are a fantastic source of plant-based protein, fibre, and iron. They’re a healthy and affordable alternative to meat.

Can I use frozen soya chunks in this recipe?

Yes, you can! Just thaw them completely before soaking them in hot water.

How can I adjust the spiciness of this soya chunk curry?

Adjust the number of green and dry red chillies to your liking. You can also add a pinch of chilli powder for extra heat.

What is the best way to rehydrate soya chunks for optimal texture?

Soaking them in hot salted water for 30 minutes is the best way to rehydrate soya chunks and get a soft, spongy texture.

Can I make this recipe ahead of time?

Yes, you can! The curry actually tastes even better the next day as the flavours meld together.

What can I substitute for tomato sauce/ketchup?

You can use a little extra tomato puree, or a tablespoon of tomato paste mixed with a teaspoon of sugar.