Vegan Soya Chunks Curry
Soya chunks — also called textured soy protein — are one of those ingredients that completely transform once they hit a well-built sauce, and this curry is proof. After a quick soak and a firm squeeze to remove excess water, they soak up every bit of that deeply spiced tomato masala like a sponge, giving you a hearty, meaty texture that's 100% plant-based. The base is built the right way: cumin seeds bloomed in hot oil, onions cooked low and slow until jammy and golden, then tomatoes and spices simmered down until the oil separates — that's the moment you know the masala is ready. Blending the sauce before adding the chunks gives it a silky, restaurant-quality finish that makes the whole dish feel far more involved than it actually is. Garam masala and a squeeze of lemon go in right at the end to keep those top notes bright and fragrant. It serves four and comes together with pantry staples, so it's an easy weeknight win that doesn't ask much of you. Finish it with a handful of fresh cilantro and serve it over rice or with flatbread to catch every last drop of that sauce.
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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)
- 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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