Soya chunks are soaked in milk and then cooked in a spicy spinach gravy in this soya chunks curry. Milk is optional. Packed with soy protein and vitamins from spinach, it is delicious and super healthy.
Prep Time15 minutesmins
Cook Time15 minutesmins
Soaking Time30 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian, Vegetarian
Keyword: soya chunks recipe, spinach
Servings: 6
Calories: 113kcal
Ingredients
2cupsdried soya chunks, soaked in hot water for 30 mins
Drain and squeeze out water from the soya chunks. If some chunks are very big, cut them into half or smaller size.
Add the milk to soya chunks and keep aside.
Heat oil in a pan. Add asafoetida and cumin seeds. When the seeds start to sputter, add onions, ginger and green chilies. Mix well and cook for 5 mins till the onions start to turn brown.
Add tomato puree and all the spices. Mix well and cook for another couple of minutes.
Add the spinach puree, mix and cook for 5 minutes.
Next, add the soya chunks along with the milk. Mix and bring the soya curry to a boil.
*Milk adds to the creaminess to the curry, but for a vegan preparation you can either omit it all together or use a non-dairy milk variety like rice milk or almond milk. Other won’t go that well and using soy milk will make the amount of soy protein in the recipe too high.