Soya Chunks Chana Curry
A hearty, protein-packed vegan curry bursting with Indian flavors.
⏱️ 45 min🍽️ Serves 1
🔥 380 kcal💪 28g protein🍚 45g carbs🥑 10g fat🌾 12g fibreper serving
📲 Share
servings
Ingredients
- 🥣1 cup dried soya chunks
- 🥫1 can chickpeas, drained
- 🧅1 onion, chopped
- 🍅2 tomatoes, pureed
- 🧄1 tbsp ginger-garlic paste
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿2 tsp coriander powder
- 🔥1 tsp garam masala
- 🌻2 tbsp vegetable oil
- 💧½ cup water
- 🍃¼ cup fresh cilantro, chopped
- 🧂 salt, to taste
Pro tips
- For a richer flavor, add a tablespoon of cashew paste or coconut milk at step 7.
- Adjust chili powder to your spice preference; use Kashmiri chili powder for color with less heat.
- Serve with basmati rice, naan, or roti for a complete meal.
- Leftovers taste even better the next day as the flavors deepen.
Method
- 1Soak the soya chunks in hot water for 15-20 minutes until soft. Drain and squeeze out excess water.
- 2Heat oil in a large pot or pan over medium heat. Add chopped onions and sauté until golden brown.
- 3Add ginger-garlic paste and cook for 1 minute until fragrant.
- 4Stir in turmeric powder, red chili powder, and coriander powder. Cook for 30 seconds, stirring constantly.
- 5Add pureed tomatoes and salt. Cook until the oil separates from the masala, about 5-7 minutes.
- 6Add the squeezed soya chunks and drained chickpeas. Mix well to coat with the masala.
- 7Pour in water, bring to a simmer, then cover and cook for 10-12 minutes, allowing flavors to meld.
- 8Stir in garam masala and half of the fresh cilantro. Cook for another 2 minutes.
- 9Garnish with the remaining fresh cilantro and serve hot.