Anti Inflammatory Vegan Soya Chunks Curry
Total time1 hr 5 min
Prep time20 min
Cook time30 min
4.8(27)
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Learn more →Ingredients
4 servings
For the soya chunks
- 2 cups soya chunks (textured soy protein)
- 4 cups boiling water
- 1 tsp salt
For the curry
- 3 tbsp neutral oil (such as canola or sunflower oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
- 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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