Soya Chunks Curry Recipe – Authentic Indian Spiced Soya Curry

Last Updated on 2 months by Neha Deshmukh

Soya Chunks Curry Recipe – Authentic Indian Spiced Soya Curry

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? And this Soya Chunks Curry is a total winner – it’s packed with flavour, super satisfying, and surprisingly easy to make. I first stumbled upon this recipe when I was looking for a delicious vegetarian alternative to chicken curry, and honestly, it’s become a regular in my kitchen. It’s perfect for a weeknight dinner, and the aroma while it’s cooking is just heavenly! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This soya chunks curry is a fantastic option for so many reasons! It’s a brilliant source of plant-based protein, making it a healthy and filling meal. It’s also incredibly versatile – you can adjust the spice level to your liking and even add your favourite veggies. Plus, it’s ready in under 30 minutes, making it perfect for busy evenings.

Ingredients

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

• 1 packet soya chunks (approx. 200g)
• 1 large red onion, sliced
• 1 cinnamon stick
• 2 green cardamom pods
• 1 black cardamom pod
• 1 tablespoon ginger-garlic paste
• Salt to taste (approx. 1 tsp)
• 0.25 teaspoon turmeric powder
• Red chili powder to taste (approx. 0.5 – 1 tsp)
• 2 teaspoons chicken curry masala (MDH brand recommended)
• 3 cups water (720ml)
• 3 tablespoons vegetable or canola oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Soya Chunks: These are the star of the show! We’ll talk more about prepping them below.
• Onions: Red onions give a lovely sweetness, but yellow onions work just fine too.
• Cardamom: Using both green and black cardamom adds a wonderful depth of flavour. Don’t skip the black cardamom if you can find it!
• Ginger-Garlic Paste: Freshly made is always best, but store-bought is perfectly acceptable when you’re short on time.
• Chicken Curry Masala: I personally love MDH brand for its authentic flavour, but feel free to use your favourite.
• Oil: We’ll dive deeper into oil choices below!

Soya Chunks: Types & Preparation

Soya chunks, also known as soya meat or textured vegetable protein (TVP), come in different sizes. You can find them small, medium, or large. I prefer medium-sized chunks for this curry. The key is to rehydrate them properly.

To prepare, boil 2 cups of water with ½ teaspoon of salt in a pan. Add the soya chunks and simmer for about 5 minutes, until they expand. Then, drain them really well and gently squeeze out any excess water. This helps them absorb all the lovely flavours of the curry.

Spices: The Heart of Indian Flavor – Cinnamon, Cardamom & Curry Masala

Indian cuisine is all about the spices, and this curry is no exception! The cinnamon stick, green cardamom, and black cardamom create a warm, aromatic base. The chicken curry masala (yes, even though it says ‘chicken’ – it’s commonly used in vegetarian dishes!) brings in a complex blend of spices that really makes this curry sing.

Oil Choice: Vegetable vs. Canola – What’s Best?

Both vegetable and canola oil are good options for this recipe. Canola oil has a slightly milder flavour, while vegetable oil is a bit more neutral. Use whichever you have on hand! You could even use sunflower oil if that’s what you prefer.

Regional Variations in Curry Masala

Did you know that curry masala blends vary quite a bit across India? Each region has its own unique take. While MDH is a popular choice, you might find other brands like Everest or Keya offering slightly different flavour profiles. Feel free to experiment and find your favourite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pressure cooker over medium heat. Add the cinnamon stick, green cardamom pods, and black cardamom pod. Sauté for about 30 seconds, until fragrant.
2. Now, add the sliced onions and cook until they become translucent and lightly golden brown. This usually takes around 5-7 minutes.
3. Stir in the ginger-garlic paste and fry for another 30 seconds, until you can really smell that lovely aroma.
4. Add the turmeric powder, red chili powder, and chicken curry masala. Cook for about a minute, stirring constantly, to blend the flavours. Be careful not to burn the spices!
5. Add the soaked and squeezed soya chunks to the cooker and fry for 2 minutes, coating them well with the spice mixture.
6. Pour in 1 cup of water (240ml), seal the lid of the pressure cooker, and cook on medium-low heat until you hear one whistle.
7. Turn off the heat and let the pressure release naturally for about 10 minutes. This is important – don’t try to force it open!
8. Once the pressure has released, open the cooker and serve hot with jeera rice or roti.

Expert Tips

• Achieving the Right Spice Level: Start with a smaller amount of red chili powder and add more to taste. Remember, you can always add more spice, but it’s hard to take it away!
• Perfecting Soya Chunk Texture: Squeezing out the excess water from the soya chunks is crucial for a good texture. You want them to be soft but not mushy.
• Pressure Cooker Safety & Usage: Always follow the manufacturer’s instructions for your pressure cooker. Never overfill it, and always allow the pressure to release naturally.

Variations

• Vegan Soya Chunks Curry: This recipe is already naturally vegan! Just double-check that your curry masala doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Soya chunks are naturally gluten-free, but again, check the label of your curry masala to ensure it’s gluten-free as well.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier curry, add a pinch of cayenne pepper or some chopped green chilies.
• Festival Adaptations: This curry is fantastic for Navratri, as it’s a vegetarian and protein-rich option. It’s also a great addition to a Diwali feast!

Serving Suggestions

This soya chunks curry is delicious served with:

• Jeera rice (cumin rice)
• Roti (Indian flatbread)
• 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. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

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, fibre, and iron. They’re a healthy and affordable alternative to meat.
• Can I use a different brand of curry masala? Absolutely! Feel free to experiment with different brands to find your favourite flavour profile.
• How can I make this curry thicker? You can add a tablespoon of gram flour (besan) mixed with a little water to the curry while it’s simmering.
• Can I make this curry without a pressure cooker? Yes, you can! Cook it in a regular pot, but it will take longer – about 45-60 minutes – to allow the soya chunks to become tender.
• What is the best way to deal with the slightly bitter taste of soya chunks? Soaking and squeezing the soya chunks thoroughly helps to remove some of the bitterness. You can also add a squeeze of lemon juice at the end of cooking.
• Can I add vegetables to this soya chunks curry? Definitely! Potatoes, peas, carrots, and cauliflower all work beautifully in this curry. Add them along with the soya chunks and cook until tender.