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Soya chunks with cauliflower rice
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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.
Course Main Course
Cuisine Asian, Caribbean
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 533kcal
Author Charla

Ingredients

  • 3-3½ cups veggie soya/protein chunks (546g)dried (Organic/NON GMO)
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1½ tablespoon curry powder
  • ½ tablespoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin
  • 6 sprigs of thyme tied together
  • 1 tablespoon chadon beni (can use cilantro/fresh coriander instead)
  • 1 teaspoon black pepper
  • 1 teaspoon pink salt
  • 1 scotch bonnet (optional)
  • 1 cup vegetable broth (250ml)
  • 14 oz can of full fat coconut milk (400ml)
  • 14 oz can of chopped tomatoes (400g)
  • ½ red bell pepper sliced
  • ½ green bell pepper sliced
  • 2 teaspoon raw cane sugar
  • additional black pepper and pink salt to taste

Instructions

To hydrate the chunks

  • 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.

To cook the curry

  • 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, chadon 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.

Video

Notes

  • 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.

Nutrition

Calories: 533kcal | Carbohydrates: 34g | Protein: 37g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 841mg | Potassium: 413mg | Fiber: 14g | Sugar: 14g | Vitamin A: 780IU | Vitamin C: 41mg | Calcium: 284mg | Iron: 12mg