People who are looking for meat imitation curries can try this wonderful dish. The textured vegetable protein or Soy Chunks is an excellent meat substitute, texture and nutrition wise. When cooked, they become spongy and chewy, soaking in all the wonderful flavors.
This curry has a tomato and onion base, delicately flavored with Indian spices. The tomatoes add a sweet and tangy note to the dish while the soy chunks brings in the meaty element.
This simple curry can be eaten for lunch or dinner and can be paired with rice, rotis and even bread.
Total : 30 Mins Cooking : 20 Mins
- Oil – 1 Tbsp
- Tomatoes – 2
- One large onion
- Half a Capsicum / Green Bell Pepper, cut into cubes
- Cardamom Pods – 3
- An inch of cinnamon stick
- Cloves – 3
- Bay leaves – 2
- A small piece of ginger and 3 Garlic cloves (Alternative : Ginger garlic paste)
- Turmeric Powder – 1/2 Tsp
- Garam Masala – 1 Tsp
- Coriander Powder – 1 Tsp
- Chilli Powder – 1/2 Tsp
- Salt – to taste
- Soy Chunks – 1 Cup
- Soak the soy chunks in boiling water for at least 20 minutes. (They become soft and spongy).
- Meanwhile in a blender, add chopped tomatoes, ginger, garlic and onion. Blend it with a little water until smooth.
- Heat oil in a pot. Add cardamom pods, cloves, cinnamon, bay leaves and fry for a minute until they turn slightly aromatic. (Note : Do not burn them)
- Add the blended mixture into the pot along with cubed bell peppers, turmeric powder, garam masala, coriander powder, chilli powder and salt. Bring it to a boil.
- Drain the soy chunks and squeeze out any excess water. Add them into the curry and simmer for 10 minutes.
- Garnish it with freshly chopped coriander and serve hot with rice, chapatis or roti.