Vegan Soya Chunks Curry

🛒 Ingredients

• #Main Ingredients;
• 1 cup dried soya chunks.. 1 medium onion, finely chopped
• 2 medium tomatoes, pureed or finely chopped.. 1 tbsp ginger‑garlic paste
• 1 tbsp ginger‑garlic paste.. 1–2 green chillies, slit (adjust to taste)
• ¼ cup fresh green peas (optional)
• #Cream & Spices;
• ¼ cup raw cashews, soaked in hot water 15 mins then blended smooth
• 2 tbsp coconut cream (optional, for extra richness)
• 1 tsp cumin seeds.. ¼ tsp turmeric powder.. 1 tsp coriander powder.. ½ tsp red chilli powder
• ½ tsp garam masala.. ½ tsp kasuri methi (dried fenugreek), crushed
• Salt and a pinch of sugar/jaggery to taste.. 2 tbsp coconut oil or neutral oil
• Fresh coriander leaves for garnish

👩‍🍳 Instructions

1. 1

   Prep soya: Boil soya chunks in salted water for 5–7 minutes until soft. Drain, rinse with cold water, then squeeze firmly several times to remove all bitter liquid — this step makes a big difference to the taste. Set aside.

2. 2

   Sauté aromatics: Heat oil in a pan, add cumin seeds. Once they pop, fry the onion until soft and light golden. Add ginger‑garlic paste and green chillies, cook for 1 minute until fragrant.

3. 3

   Build the gravy: Stir in tomato puree, turmeric, coriander powder, chilli powder, salt, and sugar. Cook gently for 5–7 minutes until thick and oil starts to separate at the edges.

4. 4

   Simmer: Add the squeezed soya chunks and peas; toss well to coat. Pour in about 1½ cups of water, bring to a gentle boil, cover, and simmer on low heat for 10 minutes so the soya absorbs all the flavours.

5. 5

   Finish: Stir in the smooth cashew paste and coconut cream; simmer gently for another 5 minutes — do not boil hard. Sprinkle with garam masala and crushed kasuri methi. Garnish with fresh coriander and serve hot.