Curry with Soya Chunks (Curry Veggie Chunks)

Learn how to make this delicious fusion curry dish made from soya chunks also known as vegetable protein chunks. A hearty, flavoursome dish with a medley of vegetables and herbs and spices from the Caribbean and South Asia.

If you've tried any of my curry dishes and hopefully enjoyed them then you will definitely want to add this one to your rotation.

I've been making it for awhile now but finally decided to add the actual recipe to my website.

**Please note that this is NOT, I repeat NOT a traditional Caribbean curry recipe THIS IS A FUSION DISH!!. I have to put that disclaimer out there to avoid any confusion and negative comments**

It's real comfort food, very much a satisfying and heart dish which pairs very well with a number of side dishes from roti to naan bread but my favourite way to serve this curry is with some cauliflower rice.

This gives a healthy balance of carbs, fats and protein especially when paired with some vegetable rice.

If it's your first time trying some mock meat then you will be pleasantly surprised by the taste and texture which I will go into further detail about shortly.

What is textured vegetable protein?

Textured vegetable protein, also known as TVP, soy(a) chunks, vegetable (veggie chunks).

Is a meat substitute made from a defatted soy(a) flour and by product of extracting soybean oil.

It is unique in texture, mild in taste and very quick to cook which is the reason why it is used in many vegan and vegetarian dishes.

It works as a 1 to 1 substitute for any recipes including curries, burgers, chillies and many more.

TVP comes in many variations including chunks or in its ground form. You will need to hydrate the chunks prior to cooking them.

It's quite a very simple process of saturating the chunks in water until they are hydrated and take on more of a spongy texture.

Ingredients you need

• Onion, garlic and ginger - These are the base ingredients which are commonly used in many of my curry recipes.
• Bell peppers (not pictured) - I like to use red and green bell peppers to give the dish some additional colour, but any bell pepper works fine.
• Curry powder, garam masala, ground coriander, cumin, thyme shado beni, black pepper, pink salt - these are a combination of herbs and spices to give the dish a complimentary balance of flavour.
• Chilli powder - rather than use a whole scotch bonnet pepper I used my ground form, but you can use cayenne or regular chilli pepper instead. This gives the curry a nice spicy kick to it.
• Vegetable broth - to keep the recipe 100% vegan.
• Chopped tomatoes - you want tomatoes that are canned and either chopped or crushed in its own juice.
• Coconut milk - full fat coconut milk is needed for this recipe.
• Raw cane sugar (not pictured) - a small amount is needed to balance out the flavour.

The steps

• Start by hydrating the veggie chunks by placing them in a bowl.
• Pour some warm water on the chunks.
• Leave the soak for 15-20 minutes.
• Then drain and discard the water and set them aside.

• Heat olive oil in a medium sized frying pan or skillet on medium heat.
• Saute the onion, garlic and ginger until soft and translucent.
• Add the herbs and spices - curry powder, garam masala, ground coriander, cumin, thyme, shado beni, black and pink salt then stir.

• Add the soaked chunks to the frying pan, folding them in with the rest of the ingredients so they meld for 3-4 minutes (it is normally for them to float on top and will absorb the liquid/flavours during the simmering stage).
• Finally pour in the vegetable broth, tomatoes and coconut milk and stir.

• Bring the pan to a rolling boil then cover with a lid and reduce the heat to medium-low.
• Allow to simmer for 45-50 minutes (10 minutes into simmering add the bell peppers)
• Sprinkle in the raw cane sugar and stir.
• Remove the thyme stems, scotch bonnet and do a taste test and adjust for additional black pepper and pink salt, if needed.

Notes and tips

• Don't forget to pair with my Herb Cauliflower Rice Recipe or my Okra Rice.
• Make sure you are using soy(a) chunks that organic/non-GMO.
• If you can't get hold of veggie chunks use soy(a) mince.
• Any leftovers should be refrigerated and consumed within 2 days.
• This is the recipe that you need for my Jamaican Curry Powder.
• Feel free to add additional vegetables i.e mushrooms,okra, carrots etc...
• Be sure to SOAK the veggie chunks before cooking with them. If you use soy(a) mince then you don't need to soak it.
• Don't forget to do a taste test before serving.

More recipes to try

• Vegan Mofongo
• Jerk Tofu
• Oil Free Tofu Scramble
• Marinated Tofu Stir Fry
• Air Fryer Oyster Mushrooms
• Curried Jackfruit
• Jackfruit Stew

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