With a whole serving of vegetables and protein, it’s as balanced as a dish you can make with curry. Serve it with rice, roti, or naan for breakfast or lunch.
Why make this recipe
Inspired by numerous restaurant versions of soy recipes, I set out to create my own version of the easy-to-make Soya Chunks masala. I agree to be sent email.
The secret to creamy curries is after all within your reach and I show you how you can make this your next meal! I cooked the Soya Chunks in a perfectly simmered Indian sauce that oozes flavor in every bite. Paired with roti or steamed rice, this opens up your curry option playbook to a new dimension. Made from soya beans, the soya chunks can take the place of any meat you normally plan for a curry. So if you intend to transform into a vegan lifestyle, this can be a good start. Soya chunks kurma gives the satisfaction of curry plus adding protein to your diet. The meal maker curry is 100% vegan and perfect for entertaining guests. Try it with a small portion of 4-6 servings before you go mainstream. The variations you can try with this are numerous. Adding your choice of vegetables and making it spicier with habanero chilies are some variations you could try once you perfect the basic dish.
Ingredient notes
Soya chunks - This is also known as meal maker. I used Nutrela brand mini soya chunks. Size matters here. Regular size soya chunks take longer to cook than the ‘mini’ version. Cashews - Soften them by soaking them in warm water for 10 minutes. Mace or javitri- This spice packs a ton of aroma to the curry. It is hard to find sometimes, but the good part is that it is optional.
Step-by-step Instructions
First, take 5- 6cups of water and completely immerse 2 cups of soya mini chunks. Add a pinch of salt and cook for 3 - 4 minutes. Once they are cooked, remove them from the heat and rinse them in cold water and squeeze dry. Place a pan on medium heat and add 1 tablespoon of oil. Saute coriander seeds, cumin seeds, cinnamon sticks, mace. Add garlic, ginger and continue to saute. Add the chopped onions and tomatoes and continue to cook for 3 minutes or until the tomato turns soft. Add mint leaves and soaked cashews. Take them off the heat and blend the mixture into a smooth paste. In the same pan add 2 tablespoon of oil and fry the soaked soya chunks after all the water is squeezed out. Continue to fry until they turn golden brown Now add the blended mixture and continue to cook as the soya chunk absorbs the flavors. Add salt, coconut milk, red chili powder, and black pepper and give it a little stir. Mix well and continue to cook until it boils. Switch off the heat and garnish with Cilantro Soya Chunks Kurma is ready! Serve as gravy with Sweet Potato Paratha or Spinach Roti
Expert tips
Instead of coconut milk, you can add your choice of plant-based milk. Look for creamier milk options like Oat milk.Choice of vegetables is wide open for this curry. Options like Peas, beans, and carrots can also make your curry extra chunky.Adding Cilantro or coriander leaves is optional. Instead of coconut milk, you could also add ¼ cup of grated coconuts. Blend them along with the tomato-onion mixture.
If this soya chunks kurma recipe interests you, look for similar recipes in my blog, such as the
Matar Tofu Recipe - Peas Tofu GravyTofu Butter Masala RecipePalak Rice - Instant Pot Spinach RiceInstant Pot Tofu CurryBroccoli Curry
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📖 Recipe
UPDATE NOTE: This recipe was originally published on May 24, 2017. It was updated in December 21, 2020 with new photos and text.
