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    Home » Recipes » Curry

    Soya Chunks Kurma

    Published: December 21, 2020 · Modified: December 21, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 21 Comments

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    A bowl of kurma is placed on the white serving tray
    A white bowl is filled with soya chunks kurma on the white serving tray
    A bowl of meal maker curry is on the white serving tray

    Try these protein-packed soya chunks kurma a.k.a meal maker curry or kurma for an unforgettable experience with aromatic spices and onion-tomato gravy fused in Soya chunks. With a whole serving of vegetables and protein, it’s as balanced a dish you can make with curry. Serve it with rice, roti, or naan for breakfast or lunch.

    A white bowl is filled with soya chunks kurma on the white serving tray this recipe
    Jump to:
    • Why make this recipe
    • Ingredient notes
    • Step by step Instructions
    • Recipe FAQs
    • Expert tips
    • Related recipes
    • 📖 Recipe

    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. 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 that 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 perfects to entertain 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, making it spicier with habanero chilies are some of the variations you could try once you perfect the basic dish.

    Ingredient notes

    Curry ingredients like tomato, onion, coconut milk, spices and other are placed on the flat surface

    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

    A bowl is filled with water and soya chunks and its on the heat

    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. 

    A pan placed on the heat and with spices, tomato and onions

    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.

    A blender filled with curry masala

    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

    A pan is filled with curry, soy chunks and spices

    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.

    The meal maker curry is inside the non stick pan and garnished with cilantro

    Switch off the heat and garnish with Cilantro

    Soya Chunks Kurma is ready! Serve as gravy with Sweet Potato Paratha or Spinach Roti

    Recipe FAQs

    How long do soya chunks last?

    Stored in a cool, dark, and dry place, soya chunks can stay good for 10-12 months. Sealing them in an airtight container keeps the flavors intact.

    What are the benefits of soya chunks?

    Apart from the protein, Soya chunks are also rich in calcium and iron while providing no extra sugar or sodium to the body.

    Are soya chunks healthy?

    Soya chunks are known for their various health benefits: It is known for high protein content that exceeds eggs, meat, milk.

    Do Soya chunks taste like meat?

    Soya made from soybeans has a similar molecular structure as that of meats. For that reason, they are also called 'vegetarians' meat'. I have never tasted real meat, but a few of my friends mentioned that they do not taste like meat, but the texture is similar. 

    How long does the soya chunks kurma stay good?

    If you store it in an airtight container this curry will stay good for up to a week in the refrigerator.

    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.
    A bowl of meal maker curry is on the white serving tray

    If this soya chunks kurma recipe interests you, look for similar recipes in my blog such as the

    • Matar Tofu Recipe - Peas Tofu Gravy
    • Tofu Butter Masala Recipe
    • Palak Rice - Instant Pot Spinach Rice

    Related recipes

    • Broccoli Curry Recipe
    • Cabbage Curry
    • Dum Aloo Instant Pot
    • Vegan Jalfrezi Recipe

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

    For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter. You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. 

    📖 Recipe

    A bowl of kurma is placed on the white serving tray

    Soya Chunks Kurma

    Uma Raghupathi
    Easy and delicious soya chunks or meal maker kurma made with spices and coconut milk.
    5 from 14 votes
    Print Recipe
    Prep Time:6 mins
    Cook Time:20 mins
    Total Time:26 mins
    Course :Main Course
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free
    Difficulty :Easy
    Servings 6 people
    Calories 246 kcal

    Equipment

    • Non Stick Pot

    Ingredients
      

    • 1 teaspoon cumin seeds
    • ½ tsp coriander seeds
    • ¼ teaspoon Fennel seeds
    • 1 Mace spice - a.k.a Javitri
    • 1 cinnamon stick
    • 1 Bay leaf
    • Salt
    • ½ teaspoon red chili powder
    • ½ teaspoon ground black pepper
    • 3 tablespoon olive oil
    • 2 cups soya chunks
    • 1 cup chopped onions
    • 2 medium tomatoes
    • 4-5 mint leaves
    • 1 garlic cloves
    • ¼ inch ginger
    • 10 - 20 cashews - soaked in water
    • ½ cup coconut milk
    • Cilantro for garnish
    Prevent your screen from going dark

    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

    Video

    Notes

    • 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.
     
    Disclaimer: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 246kcal | Carbohydrates: 13g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Sodium: 11mg | Potassium: 97mg | Fiber: 6g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 5mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    UPDATE NOTE: This recipe was originally published on May 24, 2017. It was updated in December 21, 2020 with new photos and text. 

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    Reader Interactions

    Comments

    1. Priya Srinivasan

      January 15, 2021 at 8:32 am

      We love soy granules in our regular meals. This kurma looks very tempting, love how rice the curry base. Perfect side for soft roti's5 stars

      Reply
    2. Sapana

      January 08, 2021 at 1:45 pm

      This is such a creamy and delicious soya chunks kurma. Would taste amazing with chapatis.5 stars

      Reply
    3. Mayuri Patel

      January 08, 2021 at 11:55 am

      I'm not a soya fan at all. However, love how creamy the gravy is without the addition of cream. Wouldn't mind replacing soya chunks with mushrooms.5 stars

      Reply
    4. Rafeeda - The Big Sweet Tooth

      January 06, 2021 at 3:45 am

      Not a soya chunks fan, but would love it in a rich gravy like this! Would be apt with some jeera rice and potato fry...5 stars

      Reply
    5. Vandana

      January 05, 2021 at 5:03 am

      I never tried soya chunks kurma before. It sounds so delicious, will try it this weekend. Thanks for sharing this recipe.5 stars

      Reply
      • Uma Raghupathi

        January 05, 2021 at 7:49 am

        Thank you Vandana

        Reply
    6. Seema Sriram

      January 02, 2021 at 4:25 pm

      I have hardly cooked with soy chunks. I am intrigued to use it with this recipe as it looks amazing and I will love to have some with phulkas and rotis.5 stars

      Reply
      • Lata Lala

        January 04, 2021 at 6:10 am

        Soya chunks kurma looks delicious though I have never tried making kurma out of it. I loved addition of coconut milk into this. The recipe is easy and simple. Thanks for sharing.5 stars

        Reply
    7. Sandhya Ramakrishnan

      January 01, 2021 at 5:46 pm

      What a great recipe with soya chunks. I have never made it before and I wanted to try something to make with it. This kurma is perfect with all the spices and I am sure my boys will like it.5 stars

      Reply
      • Uma Raghupathi

        January 01, 2021 at 9:25 pm

        Thank you, Sandhya! hope you will make it soon.

        Reply
      • Archana

        January 02, 2021 at 8:36 am

        Such a delicious soya chunks kurma. Love the flavors here delicious and definitely much better than the one we eat in restaurants. Great share.5 stars

        Reply
        • Uma Raghupathi

          January 02, 2021 at 12:04 pm

          Thank you, Archana!

        • Bless my food by Payal

          January 03, 2021 at 1:54 am

          Soya chunks are made at my place quite often but never tried this way. Adding Coconut milk definitely going to add much to kurma, I suppose. A great recipe indeed.5 stars

    8. srisha

      December 30, 2020 at 10:15 am

      love this curry. thanks for the detailed recipe5 stars

      Reply
      • Uma Raghupathi

        December 30, 2020 at 11:19 am

        Thank you Srisha!

        Reply
    9. Becky

      May 29, 2017 at 12:27 pm

      This looks so good! I love to order kurma when I'm out to eat - now I can make it at home!

      Reply
    10. Strength and Sunshine

      May 29, 2017 at 10:52 am

      That sounds like a great cozy weeknight meal!

      Reply
    11. Mari

      May 28, 2017 at 12:33 am

      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!

      Reply
    12. Vanessa @ VeganFamilyRecipes

      May 26, 2017 at 7:06 pm

      This is such a great Kurma recipe! I can't wait to try it! love the addition of the soya chunks! Pinning it now 😉

      Reply
    13. Sarah McMinn

      May 26, 2017 at 2:57 pm

      This looks so good! I love soya chunks and I love how you used them in this recipe.

      Reply
      • Uma Raghupathi

        May 26, 2017 at 3:58 pm

        Thanks Sarah:)

        Reply

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