 Indian Soya Chunks Recipe- Soya Chunks Kurma
Forget that these Soya Chunk nuggets are gluten free! They are just a surprisingly delicious protein source. Â The key here is that it is made from Soya flour after all the fats are extracted from it. So it is a fat-free and cholesterol-free source of protein. That is a rare if not impossible combination to get in meats.
Inspired by numerous restaurant versions of soy recipes, I set out to create my own version of easy-to-make Soya Chunk recipe. I cooked the Soya Chunks in a perfectly simmered Indian sauce that oozes flavor in every bite. Speaking of sauce, it is a sweet and spicy concoction with flavors from mace, cumin seeds, ginger, bay leaves and even cashews.
This recipe is similar to what is called as Kurma in Indian cooking. Kurma is a traditional dish in India that goes very well with Naan bread or steamed rice. The only difference is that Soya Chunks Kurma is a vegan dish with no compromise in taste. I used coconut milk to tone down the heat from chili powder. But you could modify it a little to suit your taste. It is an easy dish you can put together in less than an hour.
If you are looking to pair this dish with a homemade Indian bread, check out my recipe for Sweet Potato Paratha! As always, share your comments here or on my Facebook page. For more recipes please subscribe through email or visit my facebook page. Thanks for visiting my blog!
Soya Chunks KurmaÂ
Ingredients
- 1 tsp cumin seeds
- 1 Mace spice a.k.a Javitri
- 1 cinnamon stick
- 1 Bay leaf
- Salt
- ½ tsp red chili powder
- ½ tsp ground black pepper
- 3 tbsp olive oil
- 2 cups soya chunks
- 1 cup chopped onions
- 2 medium tomatoes
- 4-5 mint leaves
- 3 garlic cloves
- ¼ inch ginger
- 10 cashews soaked in water
- 1 cup cooked Peas
- ½ cup coconut milk
- Cilantro for garnish
Instructions
- Soak soya chunks in hot water for 15 minutes.
- As they expand in size, drain well and place them aside.
- Place a pan on medium heat and add 1 tbsp of oil.
- Sauté coriander seeds, cumin seeds, cinnamon sticks, bay leaf , mace.
- Add garlic, ginger and continue to saute
- After about 2 minutes, add chopped onions and tomatoes and continue to cook for 3-4 minutes
- Add salt and red chili powder.
- Continue to cook for 5-7 minutes and add soaked cashews.
- Take off the heat and blend the mixture into a smooth paste.
- In a same pan add 2 tbsp 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 absorb the flavors.
- Add coconut milk and give it a little stir and follow up with peas, black pepper and salt.
- 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 Roti
This looks so good! I love soya chunks and I love how you used them in this recipe.
Thanks Sarah:)
This is such a great Kurma recipe! I can’t wait to try it! love the addition of the soya chunks! Pinning it now 😉
Of course I had to pin this beautiful dish at once! I never made Kurma before but now I have the best reference 🙂 Love the serving pot too!
That sounds like a great cozy weeknight meal!
This looks so good! I love to order kurma when I’m out to eat – now I can make it at home!