Soya Chunk & Vegetable Curry Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Soya Chunk & Vegetable Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a hearty, flavorful, and surprisingly easy Indian curry, you’ve come to the right place. This Soya Chunk & Vegetable Curry is a family favorite – it’s packed with goodness, incredibly satisfying, and reminds me of the comforting meals my mom used to make. I first stumbled upon this recipe when I was looking for ways to incorporate more plant-based protein into our diet, and it quickly became a regular on our dinner table. Let’s get cooking!

Why You’ll Love This Recipe

This curry is a winner for so many reasons! It’s a fantastic source of protein thanks to the soya chunks, loaded with healthy vegetables, and bursting with aromatic Indian spices. It’s also relatively quick to make – perfect for a weeknight meal. Plus, it’s easily adaptable to your taste and dietary needs. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup soya chunks
• 1 big onion
• 1 green chili (slit)
• 1 tsp ginger garlic paste
• 1 tomato
• 1 1/4 cup mixed vegetables (carrot, beans, peas, potato)
• Salt to taste
• 1 tsp chili powder
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 3/4 tsp garam masala
• 1/4 cup coconut
• 4 cashew nuts
• 2 green chilies
• 1 tsp fennel seeds
• 2 tsp fried gram (chana dal)
• 2 tbsp oil
• 1 inch cinnamon
• 2 cloves
• 1 bay leaf
• Few curry leaves
• 2 tbsp coriander leaves (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Soya Chunks: These are a fantastic source of plant-based protein and have a lovely texture that soaks up all the flavors of the curry. You can find them at most Indian grocery stores, or online.
• Mixed Vegetables: Feel free to get creative here! Traditionally, carrots, beans, peas, and potatoes are used, but you can easily add cauliflower, cabbage, or even spinach. Regional variations are common – in some parts of India, they add drumsticks or okra!
• Fennel Seeds (Saunf): Don’t skip these! They add a subtle sweetness and aroma that really elevates the flavor profile. A little goes a long way.
• Fried Gram (Chana Dal): This adds a wonderful nutty flavor and helps to thicken the gravy. It’s a key ingredient in many South Indian curries. If you can’t find it, you can substitute with roasted besan (gram flour), but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the soya chunks. Boil about 3 cups of water with a pinch of salt. Add the soya chunks and let them sit for about 30 minutes to soften. Then, drain them, rinse well, squeeze out any excess water, and give them a rough chop.
2. While the soya chunks are soaking, parboil your mixed vegetables. You want them slightly tender but still holding their shape. Set them aside.
3. Now for the magic sauce! Soak the cashews in hot water for about 10 minutes. This will make them easier to grind. Drain the cashews and combine them with the coconut, green chilies, fennel seeds, and fried gram in a blender. Grind into a smooth paste, adding a little water if needed.
4. Heat the oil in a large pan or pot over medium heat. Add the cinnamon, cloves, and bay leaf. Let them sizzle for a few seconds until fragrant. Then, add the chopped onion, slit green chili, and curry leaves. Sauté until the onions soften and turn golden brown.
5. Add the ginger-garlic paste and cook for another minute until aromatic. Stir in the chopped tomato, turmeric powder, coriander powder, chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.
6. Add the chopped soya chunks and parboiled vegetables to the pan. Pour in the ground coconut-cashew paste and sprinkle with garam masala. Add about 2.5 cups of water, give everything a good stir, and bring to a simmer.
7. Reduce the heat to low, cover the pot, and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the gravy has thickened to your liking.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Adjust the amount of chili powder and green chilies to your spice preference.
• For a richer flavor, you can add a tablespoon of cashew paste at the end of cooking.

Variations

• My friend Priya loves adding a handful of spinach towards the end of cooking for an extra boost of nutrients.
• My family enjoys a slightly tangy flavor, so I sometimes add a squeeze of lemon juice before serving.
• If you’re a fan of potatoes, feel free to add an extra one!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the chili powder to 1/2 tsp and omit the green chilies.
• Medium: Use the recipe as written.
• Hot: Add an extra 1/2 tsp of chili powder and use 3-4 green chilies.

Festival Adaptations

This curry is perfect for serving during Indian festivals like Navratri or Diwali. It’s a great addition to a festive thali (platter) alongside rice, roti, and other curries.

Serving Suggestions

Serve this Soya Chunk & Vegetable Curry hot with:

• Chapati or roti (Indian flatbread)
• Steamed rice
• 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. 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 great source of plant-based protein, fiber, and iron. They’re a healthy and affordable alternative to meat.

Can I use different vegetables in this curry?

Absolutely! Feel free to experiment with your favorite vegetables. Cauliflower, cabbage, peas, and even mushrooms would work well.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered to allow it to reduce.

What is fried gram (chana dal) and can I substitute it?

Fried gram, or chana dal, is split chickpeas that have been roasted. It adds a nutty flavor and helps thicken the gravy. If you can’t find it, you can substitute with roasted besan (gram flour), but the flavor won’t be quite the same.

Can this curry be made in an Instant Pot?

Yes! Sauté the onions and spices in the Instant Pot using the sauté function. Then, add the remaining ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.