Low Sodium Vegan Soya Chunks Curry

Total time1 hr 5 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the soya chunks

2 cups soya chunks (textured soy protein)
4 cups boiling water
1 tsp salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the curry

3 tbsp neutral oil (such as canola oil or sunflower oil)
1 tsp cumin seeds
2 medium yellow onions, finely chopped (about 2 cups)
1 tbsp fresh ginger, grated
4 garlic cloves, minced
3 medium tomatoes, roughly chopped (about 2 cups)
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
½ tsp kashmiri red chili powder or mild paprika
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup vegetable broth
1 tsp lemon juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the soya chunks in a large bowl and pour the boiling water over them. Add 1 tsp salt, stir once, and let soak for 15 minutes, until the chunks are fully rehydrated and tender throughout.
2
Drain the soya chunks in a colander, then squeeze them firmly between your palms in small batches to remove as much water as possible. Set aside.

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