Soya Nugget Curry

Some curries scream nostalgia.

This lip smacking “Soya Nugget Curry” mom’s much loved and very special curry since our childhood days, a wonderful way to add protein to our diet not to mention, she had fussy eaters at table.

Autumn is blooming beautifully around us with evenings getting cooler than before. This warm curry of soya nuggets served with rice and hot rotis slightly moistened with clarified butter is absolute bliss.

Nothing special, just played with basic ingredients a delicious curry would require, pouring all fresh ingredients in the most traditional way, enjoyed every beat and drumming in my kitchen with an enticing aroma of curry wrapping around, thankfully neighbours were away.

Look at me, am 🍛 ✅Protein rich ✅Vegan ✅Gluten-free

Soya Nugget Curry

Some curries scream nostalgia.

This lip smacking “Soya Nugget Curry” mom’s much loved and very special curry since our childhood days, a wonderful way to add protein to our diet not to mention, she had fussy eaters at table.

Autumn is blooming beautifully around us with evenings getting cooler than before. This warm curry of soya nuggets served with rice and hot rotis slightly moistened with clarified butter is absolute bliss.

Nothing special, just played with basic ingredients a delicious curry would require, pouring all fresh ingredients in the most traditional way, enjoyed every beat and drumming in my kitchen with an enticing aroma of curry wrapping around, thankfully neighbours were away.

Look at me, am 🍛 ✅Protein rich ✅Vegan ✅Gluten-free

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Cuisine Indian

Ingredients

  

• 1 1/2 cup soya chunks or soya nuggets
• 3 onions grind to paste
• 2 tomatoes grind to paste
• 1-2 bay leaves
• 1-2 green chillies slit (optional)
• 1 tsp ginger paste
• 1 tsp garlic paste
• ¾ to 1 tsp red chili powder ( optional)
• 3/4 to 1 tsp garam
• 2 tsp coriander powder
• 2 tbsp oil
• salt to taste
• pinch of asafoetida or hing (optional)

Garnish

• Some sliced green pepper
• 2 strings of coriander leaves finely chopped

Instructions

 

Preparation for soya chunks

• Bring 3-4 cups water to a boil, add soya chunks and leave them in warm to hot water till they soften.
• Squeeze off the excess water from chunks, rinse them under cold water.
• Set this aside for later use.
• If you are using large chunks you can cut each one to bite size.

Method

• Heat oil in a pan. Add the bay leaf and green chillies, when it begins to splutter, add asafoetida and onion paste. Cook till the onion paste turn golden.
• Add ginger garlic paste and fry till the raw smell disappears. Now add the fresh tomatoes paste.Cook till it begins to leave the sides of the pan.
• Add turmeric powder, red chili powder, garam masala, coriander powder, and salt.
• Fry everything well until the raw smell of the masala goes away for 2-3 mins. Next transfer the soya chunks.
• Fry for 4-5 minutes stirring often, till the soya chunks are coated well in the masala.
• Pour vegetable stock just enough to make a thick gravy. Bring it to a boil and cover.
• Simmer on a low flame for about 8-10minutes, till soya chunks are cooked well. The oil begins to float on top.
• Garnish soya chunks curry with green pepper or coriander leaves.

Notes

I have used home prepared vegetable stock for my curry gravy. Alternatively store bought can also used.

I have also experimented with chicken stock, on few occasions, the flavours were wonderful and piquant.
In worst scenarios water can be used when no stock is available.

I prefer mustard oil for cooking this curry, please be free to replace with a cooking oil of your choice.

Adjust the spice level to your preference.