Soya Chunks Curry

This curry is simple to make. The soya chunks absorb some of the delicious spicy sauce and become juicily tender and flavourful. Serve this with plain rice.


Serves 2-3


1½ cups/75g medium soya chunks

3 tablespoons vegetable oil

3-5 dried red chillies

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1/8 teaspoon de-seeded tamarind chunk

½ teaspoon mustard seeds

1 medium onion, finely chopped

4 garlic cloves, peeled and finely chopped

8-10 fresh curry leaves

1 teaspoon salt, or to taste

1 cup/250 ml coconut milk

2 tablespoons finely chopped fresh coriander leaves



  1. Bring enough water to a boil. Turn off the heat. Add the soya chunks. Cover and leave for 20 minutes.
  2. Drain the soya chunks on a colander and rinse well. Gently squeeze out the excess water.
  3. Roast the red chillies, coriander seeds and cumin seeds, separately, until fragrant and a shade darker, adding a few drops of oil as needed. Transfer to a bowl.
  4. Transfer the roasted ingredients, turmeric powder and tamarind to an electric blender. Blend to a smooth paste, adding ½ cup/125ml water.
  5. Heat the remaining oil in a pan. When the oil is hot, add the mustard seeds. When the seeds begin to pop, add the onions and garlic. Cook, stirring, until the onions and garlic turn golden brown.
  6. Add the curry leaves and stir for a few seconds. Add the spice paste, salt and soya chunks. Mix.
  7. Add 1 cup/250ml water. Cover and cook for 10 minutes over medium heat.
  8. Add the coconut milk and bring to a gentle boil. Turn off the heat.
  9. Cover and leave for 10 minutes. Serve garnished with coriander leaves.

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2 thoughts on “Soya Chunks Curry

  1. Aruna Panangipally January 11, 2015 at 10:11 PM

    Sounds delicious.

  2. Annapoorna Prabhu January 13, 2015 at 1:44 PM

    Thank you Aruna.

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