High Protein Soyachunk Curry

Dive into a comforting bowl of High Protein Soyachunk Curry, a hearty and nutritious dish that's perfect for a satisfying weeknight meal or a plant-based protein boost. This easy recipe features tender, protein-packed soy chunks simmered in a luscious coconut milk-based gravy infused with aromatic spices like cumin, turmeric, and garam masala. The rich blend of onions, tomatoes, and a hint of green chili creates a flavorful base, while the creamy coconut milk ties everything together with a silky finish. Ready in just 40 minutes, this curry is not only nutrient-dense but also incredibly versatile—pair it with steamed rice, fluffy roti, or buttery naan for a wholesome Indian-inspired meal. Whether you're exploring meatless options or simply looking for a flavorful protein alternative, this soy chunk curry is sure to impress! Perfect keywords: high-protein curry, vegan curry recipe, soy chunk recipes, coconut milk curry, vegetarian comfort food.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Soy chunks
• 2 medium Onion
• 2 medium Tomatoes
• 1 inch piece Ginger
• 4 pieces Garlic cloves
• 1 piece Green chili
• 200 ml Coconut milk
• 2 tablespoons Oil (vegetable or coconut)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Cilantro (coriander leaves)
• 500 ml Water

Directions

Step 1

Boil 3 cups of water in a pot. Add the soy chunks and let them soak for 8-10 minutes until softened. Drain the water, rinse the soy chunks with fresh water, and squeeze out the excess water. Set aside.

Step 2

While the soy chunks soak, finely chop the onions, tomatoes, and green chili. Mince the garlic and ginger into a paste.

Step 3

Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter for about 30 seconds.

Step 4

Add the chopped onions to the pan and sauté until they turn golden brown, approximately 5-6 minutes.

Step 5

Stir in the ginger-garlic paste and green chili. Sauté for another 1-2 minutes until fragrant.

Step 6

Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 5-7 minutes.

Step 7

Add the rehydrated soy chunks to the pan and mix well to coat them with the spice mixture.

Step 8

Pour in the coconut milk and 1.5 cups (approximately 375 ml) of water. Mix well and bring the curry to a simmer.

Step 9

Cover the pan and cook for 10 minutes, stirring occasionally, to allow the flavors to infuse into the soy chunks.

Step 10

Sprinkle garam masala over the curry and mix well. Adjust the consistency by adding more water if needed.

Step 11

Garnish with freshly chopped cilantro. Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	1538 grams (1538.0g)

Amount per serving	% Daily Value*
Calories	1252

Total Fat 32.80g	42%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 2485mg	108%
Total Carbohydrate 136.90g	50%
Dietary Fiber 36.90g	132%
Total Sugars 35.90g
Protein 112.90g	226%

Vitamin D 0IU	0%
Calcium 622mg	48%
Iron 20mg	111%
Potassium 5166mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 34.9%

Carbs: 42.3%