Protein Rich Vegan Soya Bean Potato Curry

Soya Bean Curry/ Soya Chunk Curry/ Soya Aloo Curry

Soya bean curry is one of the easiest Indian everyday curry. You can cook this in 15 minutes. And as we all love potatoes add them for extra yum. Its nutritious and simple food to prepare. You can make these chunks in gravy as curry or dry sauteed masala fry. This is a quick recipe and hardly takes 15 minutes to prepare. If you have boiled potatoes in hand then you can save few more minutes. Again try my ready to cook spice mix for gravy. Soya chunks known as soya vadi in India.

Soybean is rich in protein and are substitute of meat for vegetarians and vegans. It has more protein content than our lentils. This is a low carb and vegan dish. Because of it’s high protein and fiber, it helps in weight-loss.

They have presence in Indian cuisine as well as in Indo chinese cuisine. You can add them to your rice as well e.g. soyabean pulao. You may love them in your semolina porridge (upma). Just mince them and make kababs from them.

Read more recipes of soya chunks: Chilli soya, Soya Pulao, Soya Mutter Curry, Soya Kabab.

Soya Bean Potato Curry

Soya Beans curry is one of the easiest curry to make as it hardly takes 10 to 15 minutes to cook. You can use boiled potatoes for a quicker result.

Print Pin Rate

Course: Main Dish, Sabzi & Curry

Cuisine: Indian

Keyword: Easy Less than 30 minutes Recipe, Indian Curry

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 People

Author: Ipsa Faujdar

Ingredients

• Potato/ Aaloo – 2- 3 boiled and diced
• Soya Chunks – 1cup boiled
• Salt as per taste
• Refined oil – 3 tbsp
• Cumin seeds – 1 tsp
• Red Chilli Powder 1 tsp
• Coriander Powder – 1 ½ tsp
• Turmeric Powder ¼ tsp
• Garam Masala – ¼ tsp
• Green Chilli – 1 – 2 finely chopped
• Onion – 2 sliced
• Tomato – 1 chopped

Instructions

• Soak soya chunks in hot water for 10 mins. Add pinch of salt to water. Drain out all water and wash soya in cold water twice. Squeeze out all water from soya chunks
• Add ginger garlic paste or chopped ginger and garlic, onion, dry red chilli in a blender and blend to a smooth paste.
• Heat one frying pan or kadai on medium to high flame. Put some oil to it.
• Once Oil is hot put one teaspoon cumin seeds. Let it crackle and then add onion paste. Sauté for 3-4 mins till it gets cooked and changes color.
• Add chopped or pureed tomatoes and sauté till it’s cooked.
• Then add coriander powder, red chilli powder, turmeric powder and mix it well. Cook spices and onion paste for 2 – 3 minutes or till it leaves oil from sides. If required add 3- 4 tbsp water to avoid burning of spices.
• Once the masalas cooked, add boiled and diced potatoes and soya chunks. Saute and add 1 cup of water to it. Cook for 3-5 mins in low flame. Season with salt as per taste.
• Adjust water as per the consistency you need. If you like to have dry masala, add lesser water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry. Bring it to a boil.
• Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti & rice.