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 as a dish you can make with curry. Serve it with rice, roti, or naan for breakfast or lunch.
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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 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
Recipe FAQs
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.
Apart from the protein, Soya chunks are also rich in calcium and iron while providing no extra sugar or sodium to the body.
Soya chunks are known for their various health benefits: It is known for high protein content that exceeds eggs, meat, milk.
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.
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.
If this soya chunks kurma recipe interests you, look for similar recipes in my blog, such as the
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📖 Recipe
Soya Chunks Kurma
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
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
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.1 teaspoon cumin seeds, ½ teaspoon coriander seeds, 1 Mace spice, 1 cinnamon stick, ¼ teaspoon Fennel seeds
- Add garlic, ginger and continue to saute.1 garlic cloves, ¼ inch ginger
- 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.1 cup chopped onions, 2 medium tomatoes, 10 - 20 cashews, 4-5 mint leaves
- 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.2 cups soya chunks
- 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.½ teaspoon red chili powder, ½ teaspoon ground black pepper, ½ cup coconut milk, 1 Bay leaf
- Switch off the heat and garnish with CilantroCilantro for garnish
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 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
UPDATE NOTE: This recipe was originally published on May 24, 2017. It was updated in December 21, 2020 with new photos and text.
Nish says
Is adding cashew necessary? Can I skip or substitute it with something else?
Uma Raghupathi says
Hi Nish you can substitute almonds or anything.
Priya Srinivasan says
We love soy granules in our regular meals. This kurma looks very tempting, love how rice the curry base. Perfect side for soft roti's
Sapana says
This is such a creamy and delicious soya chunks kurma. Would taste amazing with chapatis.
Mayuri Patel says
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.
Rafeeda - The Big Sweet Tooth says
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...
Vandana says
I never tried soya chunks kurma before. It sounds so delicious, will try it this weekend. Thanks for sharing this recipe.
Uma Raghupathi says
Thank you Vandana
Seema Sriram says
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.
Lata Lala says
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.
Sandhya Ramakrishnan says
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.
Uma Raghupathi says
Thank you, Sandhya! hope you will make it soon.
Archana says
Such a delicious soya chunks kurma. Love the flavors here delicious and definitely much better than the one we eat in restaurants. Great share.
Uma Raghupathi says
Thank you, Archana!
Bless my food by Payal says
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.
srisha says
love this curry. thanks for the detailed recipe
Uma Raghupathi says
Thank you Srisha!
Becky says
This looks so good! I love to order kurma when I'm out to eat - now I can make it at home!
Strength and Sunshine says
That sounds like a great cozy weeknight meal!
Mari says
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!
Vanessa @ VeganFamilyRecipes says
This is such a great Kurma recipe! I can't wait to try it! love the addition of the soya chunks! Pinning it now 😉
Sarah McMinn says
This looks so good! I love soya chunks and I love how you used them in this recipe.
Uma Raghupathi says
Thanks Sarah:)