Soya Chunks Curry

Easy soya chunks curry made in the instant pot and with a load of low-carb veggies. This protein-packed soy nugget curry is simply addictive.

What is Soya Chunks/Soya Nugget Curry?

Soya chunks or soya nuggets are very Indian. I have seen dried soy proteins such as soy curl or tempeh in USA stores quite a lot but failed to sight these tiny little nuggets elsewhere except in regional, Indian stores. They are usually sold under the name “Nutrella or Meal maker” in Indian stores. When cooked the right way, they taste just like the soy curls aka vegan meat.

My first memory of a soya chunk curry transports me in time to my early college days when hostel food was the biggest trauma in my life. Every day, the cook served some really unappetizing dals and curries, except on Wednesdays when the head cook would make something special. A spicy chicken dish for the meat lovers and a really-good soya chunks curry for vegetarians/vegans. As I fell on the latter category, I loved what was served on my plate. Juicy soya chunks dunked in a flavorful sauce and served with hot rice, roti and papad. In minutes, I knew why Wednesdays are special in the hostel menu. Well, a flavor that I can never forget.

It took me days and months to really know how the soya chunks soaked the flavors so well. After lots of hits and misses, I came to know it’s the pressure cooking that makes things the way it should be. Tender chunks when cooked in curry sauce, soak up the flavor deeply and become really flavorful.

It took me days and months to really know how the soya chunks soaked the flavors so well. After lots of hits and misses, I came to know it’s the pressure cooking that makes things the way it should be.

First few years, I always cooked the way my hostel cook served - soya chunks with potatoes. And now, I cook with cauliflower florets since I am low-carb in most days. Feel free to skip the veggie, but it does add a nice bite and flavor to the curry.

How to Make Soya Chunks Curry?

1 cup dry soya chunks soaked in salted water and squeezed(yields 1 ½ to 2 cups), 1 small onion puréed with 2-inch ginger and 4 garlic pods and 3 tomatoes, 1 cup cauliflower florets, spice mix 1 tablespoon curry powder, 2 teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon chili powder, 1 tablespoon mustard oil or any cooking oil of choice, 2 green chilies and cilantro to garnish

Method of Making Soya Nuggets Curry:

• Start by heating half of mustard oil in the inner pot of the instant pot. Add cauliflower florets and sauté till brown spots appear and they look half cooked. Set aside.
• Now add the rest of the oil and allow it to smoke. Add the onion-tomato paste and cook till it looks brown.
• Add all spices and green chilies and salt. Mix well.
• Now add drained soya chunks and mix well. Add a cup of water or two cups for a thinner gravy.
• Close the lid and set 4 minutes of pressure cooking. After the cooking time, wait for 10-minutes and quick-release pressure.
• Now add cauliflower florets and garam masala, and give the curry a good boil. Add cilantro and finish. Serve with hot rice or roti of choice. Enjoy!

Tips to make the curry more delicious:

Learn how to make this yum curry more flavorful using these few steps. Continue reading!

• Use meat masala instead of curry powder for a spicier and meatier taste.
• Marinade soya chunks with a little yogurt, and meat masala with salt and red chili powder for half-hour and cook it with the masala before adding water.
• Use jackfruit instead of cauliflower and pressure cook the sautéed jackfruit with the soya chunks. Add fresh garam masala for a spicy punch.

Here are some vegan/vegetarian curry recipes that you may like.

• Cabbage curry
• Potato curry
• Vegan curry
• Vindaloo Curry with Soy Curls

📖 Recipe

Soya Chunks Curry {Instant Pot}

Easy soya chunks curry made in the instant pot and with some cauliflower florets. This easy, sauce curry is a perfect side dish with rice or roti.

4.86 from 14 votes

Print Pin Rate

Course: curry

Cuisine: Indian

Keyword: 30-minute vegan dinner, basiccurrypaste, nutrella curry, soya chunks curry, soya masala

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6

Calories: 166kcal

Author: Sophie

Cost: $7

Equipment

• Instant pot

Ingredients

• 1 cup dry soya chunks soaked in salted water and squeezed, yields 1 ½ to 2 cups
• 1 small onion puréed with 2-inch ginger and 4 garlic pods and 3 tomatoes
• 1 cup cauliflower florets
• 1 tablespoon mustard oil or any cooking oil of choice
• 2 green chilies (slit)
• cilantro to garnish

Spice Mix

• 1 tablespoon curry powder
• 2 teaspoon coriander Powder
• ½ teaspoon chili powder
• ½ teaspoon garam masala

Instructions

• Start by heating half of mustard oil in the inner pot of the instant pot. Add cauliflower florets and sauté till brown spots appear and they look half cooked. Set aside.
• Now add rest of oil and allow it to smoke. Add the onion-tomato paste and cook till it looks brown. Add all spices and green chilies and salt. Mix well.
• Now add drained soya chunks and mix well. Add a cup of water or two cups for a thinner gravy.
• Close the lid and set 4 minutes of pressure cooking.
• After the cooking time, wait for 10-minutes and quick release pressure.
• Now add cauliflower florets and garam masala, and give the curry a good boil.
• Add cilantro and finish. Serve with hot rice or roti of choice.
• Enjoy!

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Notes

• Tips to make the curry more delicious:
  Use meat masala instead of curry powder for a spicier and meatier taste.
• Marinade soya chunks with little yogurt, and meat masala with salt and red chili powder for half hour and cook it with the masala before adding water.
• Use jackfruit instead of cauliflower and pressure cook the sautéed jackfruit with the soya chunks.
  Add fresh garam masala for a spicy punch.

Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 220g | Calories: 166kcal | Carbohydrates: 24g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 399mg | Fiber: 9g

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Is soya chunks good for health?

Soya Chunks are dehydrated soy protein with high amounts of os protein and low saturated fat. These meaty nuggets have vitamin C, and folate, which are essential vitamins for humans. In addition, these chunks have high amounts of fiber, calcium, iron, magnesium, phosphorus, potassium, and thiamin. Needless to say, the soya chunks are nutritionally very rich and are healthy. But the quality varied depending on how they have been processed.

What is soya chunks made up of?

The base of soya chunks is de-fatted soy flour, which is a by-product of soybean oil during the extraction process. Soy is one of the very few plant products that supply an equal amount of protein as animal-derived proteins. Soya Chunks are popularly known as Nutella nuggets, Soya Bean or Soya Nuggets, Nutrela Nuggets and Soya Granules. Those looking for a good source of plant protein may consider using this plant-based protein in their diet.

How do you cook dry soya chunks?

The method of cooking dry soy chunks resembles that of soy curls. All you need to do is:

1. Add the soya nuggets to boiling, salted water and bring it to boil. Let it stand for five minutes and drain.
2. Allow the soya chunks to cool down, and then squeeze the water out of them and use them in your recipe.

Are soya chunks vegetarian?

Soya Chunks are 100% vegetarian/vegan and don't contain any animal products or ingredients. Although their look is deceptive and resembles the texture of meat, there is no trace of meat or any animal-derived ingredient in them.