Indian & South Asian · Lunch · Dinner
Soya Chunk Curry
सोया चंक्स करी (Soya Chunks Curry)
Protein-packed soya chunks simmered in a spiced onion-tomato masala with green peas. It's hearty, comforting and light on oil, and pairs well with brown rice or chapati.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 43% · Fat 19% · Protein 38%
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Ingredients
For 4 servings- 2 cups100 gSoya chunks (dry)
- 4 cups, drained away950 gHot water (for soaking) (optional)
- 1/4 tsp, drained awaySalt (for the soaking water) (optional)
- 3/4 tsp5 gSalt (for the curry)
- 1 tbsp14 gSunflower oil
- 1 tspCumin seeds
- 1Bay leaf
- 2 medium220 gOnions, finely chopped
- 1 inch piece10 gFresh ginger, grated
- 4 cloves12 gGarlic, minced
- 15 gGreen chilli, slit
- 3 medium360 gTomatoes, finely chopped
- 1/2 tspGround turmeric
- 1 tspKashmiri chilli powder
- 2 tspGround coriander
- 1 tspGaram masala
- 1 cup240 gWater (for the gravy)
- 1 cup140 gFrozen green peas
- 1/4 cup10 gFresh coriander leaves, chopped
- 1 tbsp15 gLemon juice (optional)
Steps
- 1
Put the soya chunks in a large bowl with the soaking salt and pour over the hot water.
- 2
Soak for 10 minutes until soft and doubled in size.
- 3
Drain off the soaking water, rinse the chunks in cold water and squeeze each handful firmly to remove excess water; set aside.
- 4
Heat the oil in a heavy pan over medium heat and add the cumin seeds and bay leaf until the seeds sizzle.
- 5
Add the onions and cook for 8-10 minutes, stirring often, until golden brown.
- 6
Stir in the ginger, garlic and green chilli and cook for 1 minute until fragrant.
- 7
Add the tomatoes and the curry salt and cook for 6-8 minutes, mashing, until soft and the oil starts to separate.
- 8
Stir in the turmeric, chilli powder and ground coriander and cook for 1 minute, adding a splash of the gravy water if it sticks.
- 9
Add the squeezed soya chunks and stir to coat them in the masala for 2 minutes.
- 10
Pour in the remaining gravy water, cover and simmer for 8 minutes so the chunks absorb the flavour.
- 11
Add the peas and garam masala and simmer uncovered for 3-4 minutes until the peas are hot and the gravy thickens.
- 12
Remove the bay leaf, stir in the fresh coriander and lemon juice if using, taste, and serve hot.
Swaps, storage and make-ahead
Swaps
- Swap the soya chunks for 2 cans of drained chickpeas, skipping the soaking step and simmering just until heated through.
- Use a 400 g can of chopped tomatoes instead of fresh tomatoes to make shopping easier and save chopping time.
- Replace the frozen peas with diced potato or cauliflower florets, adding them with the gravy water so they cook through.
- If you need the curry to be gluten-free, choose soya chunks and garam masala labelled gluten-free, since some brands may be processed with wheat.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water if the gravy has thickened. It can be frozen for up to 2 to 3 months, though the peas may soften a little after thawing.
Make ahead
Cook the onion-tomato masala up to 2 days ahead and keep it in the fridge, then soak the soya chunks and finish the curry on the day. The whole curry also reheats well, so you can make it a day in advance and add the fresh coriander and lemon juice just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Soy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (282 g) | Per 100 g | |
|---|---|---|
| Calories | 195 kcal | 69 kcal |
| Protein | 19.9 g | 7.1 g |
| Carbohydrates | 23.1 g | 8.2 g |
| of which sugars | 11.7 g | 4.1 g |
| Fiber | 6.2 g | 2.2 g |
| Fat | 4.5 g | 1.6 g |
| of which saturated | 0.5 g | 0.2 g |
| Sodium | 712 mg | 252 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
