Soya Chunks Recipe- Coconut & Spice Indian Curry

Last Updated on 2 months by Neha Deshmukh

Soya Chunks Recipe: Coconut & Spice Indian Curry

Hey everyone! Today, I’m sharing a recipe that’s become a real comfort food in my kitchen – a flavourful soya chunks curry, brimming with coconut and aromatic spices. I first stumbled upon this style of curry while exploring South Indian flavours, and I’ve been tweaking it ever since to get it just right. It’s hearty, satisfying, and a fantastic way to get a good dose of protein. Let’s get cooking!

Why You’ll Love This Recipe

This soya chunks curry isn’t just delicious; it’s also incredibly versatile. It’s a fantastic vegetarian option, packed with protein, and comes together relatively quickly. The coconut milk adds a lovely creaminess, while the spices create a warm, inviting flavour that’s perfect with both rice and roti. Honestly, it’s one of those dishes that just feels like a hug in a bowl!

Ingredients

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

• 1 cup soya chunks (about 150g)
• 3 cups water
• 1 tablespoon milk
• Salt to taste
• ½ cup coconut, grated (about 60g)
• 1 green chilli, roughly chopped
• 1 teaspoon fennel seeds
• 10 cashews (about 30g)
• 1 teaspoon fried gram dal (roasted chana dal)
• 1 tablespoon oil
• 1 inch cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 small bay leaf
• 1 green chilli, slit lengthwise
• A few curry leaves (about 8-10)
• 2 teaspoons ginger-garlic paste
• 1 medium onion, finely chopped
• 2 small tomatoes, chopped
• 1 tablespoon coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients! Soya chunks are a brilliant source of plant-based protein, making this a really satisfying meal. They’re also incredibly affordable.

The coconut is what really gives this curry its South Indian vibe. Freshly grated coconut is best, but you can use desiccated coconut if that’s what you have on hand – just add a little extra water when making the paste.

And those spices? Don’t skip them! The fennel seeds add a subtle sweetness, while the garam masala brings everything together beautifully. I love a good balance of warm spices in my curries.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring 3 cups of water to a vigorous boil. Add the soya chunks, 1 tablespoon of milk, and salt to taste. This helps soften the soya chunks and gives them a nice flavour. Cook covered for 2-3 minutes.
2. Drain the soya chunks and rinse them twice with cold water. This removes any excess salt and milky flavour. Then, squeeze out as much excess water as possible – we want them to absorb all that delicious curry sauce!
3. Now, let’s make the coconut paste. Grind the coconut, 1 green chilli, fennel seeds, cashews, and fried gram dal into a smooth paste. Add a splash of water if needed to help it blend.
4. Heat 1 tablespoon of oil in a kadai (or a deep frying pan). Add the cinnamon stick, cloves, cardamom pods, bay leaf, slit green chilli, and curry leaves. Let them sizzle for a few seconds until fragrant – this is the tempering and it’s where all the magic begins!
5. Add the chopped onion and sauté until translucent. Then, add the ginger-garlic paste and cook until it loses its raw smell. Next, add the chopped tomatoes and cook until they become mushy and soft.
6. Time to add the soya chunks! Mix them in with the cooked tomato mixture, along with 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder (adjust to your spice preference!), and 1 teaspoon of garam masala. Sauté for about a minute to coat everything in the spices.
7. Pour in the coconut paste and 1 cup of water. Bring the curry to a boil, then reduce the heat, cover, and cook for about 10 minutes, or until the oil starts to separate from the sides. This means the curry is beautifully cooked and the flavours have melded together.
8. Finally, garnish with fresh coriander leaves and serve hot with chapati or rice.

Expert Tips

• Don’t overcook the soya chunks! They can become rubbery if cooked for too long.
• Adjust the amount of green chilli to your liking.
• For a richer flavour, you can add a tablespoon of cashew paste along with the coconut paste.

Variations

• My family loves adding potatoes to this curry. Just dice a medium potato and add it along with the soya chunks.
• My friend, Priya, always adds a handful of spinach in the last few minutes of cooking for an extra boost of nutrients.
• If you’re feeling fancy, you can add a squeeze of lemon juice at the end for a bit of brightness.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure 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 red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder.
• Hot: Add 1 ½ – 2 teaspoons of red chilli powder, or add a finely chopped spicy green chilli.

Festival Adaptations

This curry is fantastic for festivals! It’s a great addition to a vegetarian thali during Janmashtami or Navratri. It also pairs beautifully with the festive flavours of Diwali.

Serving Suggestions

This soya chunks curry is best served hot with:

• Chapati or roti
• 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, also known as textured vegetable protein (TVP), are made from soybeans. They’re a great source of protein, fibre, and iron, making them a healthy and affordable meat substitute.

Can I use a different type of oil for tempering?

Absolutely! You can use any cooking oil you prefer, such as sunflower oil, canola oil, or even coconut oil for an extra coconutty flavour.

How can I adjust the consistency of the curry?

If the curry is too thick, add a little more water. If it’s too thin, cook it uncovered for a few more minutes to allow some of the liquid to evaporate.

Can I make this curry ahead of time?

Yes, you can! The flavours actually develop even more overnight. Just store it in the refrigerator and reheat when you’re ready to eat.

What can I substitute for cashews in the coconut paste?

If you have a nut allergy or simply don’t have cashews, you can substitute them with sunflower seeds or pumpkin seeds. They’ll add a similar creaminess to the paste.