Soft and tender soyabeans swimming in a flavorful curry base and served with brown rice- that’s what this soybean curry dish is all about. This is a unique and delicious take on the classic Indian curry, and is an excellent healthy meal to whip up any day of the week.
Plus, you can also prep the dish in advance if you want to cut down on the cooking time. Scroll down and read on to get a quick glimpse into everything you need to know about making the dish.
Ingredients For the Recipe
To make the soyabean curry and the brown rice, here is what you’ll need.
- Soya beans (soaked in water overnight): 1.5 cups
- Mustard oil: 2 tbsps
- Mustard seeds: 1 tsp
- Curry leaves: A bunch
- Onion (chopped): ½ cup
- Green chilies (chopped): 1 tbsp
- Ginger garlic paste: 1 tbsp
- Tomatoes (chopped): ¼ cup
- Turmeric powder: ½ tsp
- Red chili powder: 2 tsps
- Coriander powder: 2 tsps
- Amchur powder: 1 tsp
- Salt: 2 tsps or as per taste
- Water: ½ cup
- Coriander leaves (chopped): For garnish
How to Make the Soyabean Curry
Once you have all your ingredients ready, here’s what you need to do to make the soybean curry.
Cook the soaked soya beans until they are easily mashable.
Next, heat oil in a pan. Add the mustard seeds and the curry leaves.
Add the chopped onions and green chilies next. Saute until they turn translucent.
Add the ginger garlic paste next and mix well.
Add in the chopped tomatoes next and saute for a minute.
Add in the spices next and saute for a minute.
Next, add in the cooked soya beans and mix.
Add water and mix. You can either increase or decrease the quantity of water as per your desired consistency.
Garnish with chopped coriander leaves.
Serve hot with cooked brown rice.
Frequently Asked Questions
You definitely can! While soyabeans are actually quite healthy, you can also replicate the recipe with almost any other bean or lentil of your choice. Chickpeas, kidney beans, and black eyed peas are some classics that can work wonderfully with this recipe.
While soyabeans are the star ingredient of the curry, you can also sneak in a few other veggies to make the curry more nutritious and healthy. You can stick to the basics like potatoes, carrots and bell peppers or throw in some greens like spinach and kale- it all depends on your personal preference.
Yes you can! The soyabean curry, just like most other Indian curries, starts with a curry base that you can prepare in advance and store for weeks, if not months. Remember to use an airtight container and store it in the refrigerator for upto 4 days, or in a freezer safe container or bag and in the freezer if you want it to last longer.
Your leftover soybean curry can be refrigerated and stored for up to 3 days. All you need to do is transfer the leftovers in a container and refrigerate it. Then, when you want to serve it again, just reheat it with a bit of water, ideally in the microwave.
Tips & Tricks to Make the Soyabean Curry
Making the soyabean curry might be super easy, but you can always benefit from having these little tips and tricks handy.
- While soaking the brown rice overnight is highly recommended, it is not entirely necessary. Soaking can remove the phytic acid in the rice, and also make cooking much easier.
- To add more flavor to the curry, you can use vegetable stock instead of water for the cooking process.
- Want your curry to be more creamy? You can add some whisked yogurt or heavy cream into the mixture, and allow it to simmer for a while.
- Coconut milk also makes for an excellent addition to the curry. It can lend the curry a delicious creaminess and richness that is unparalleled.
- To lend a nice earthy flavor to the meal, add a bit of garam masala powder into the mixture and let it cook for an additional minute.
Serving Ideas & Suggestions
The soyabean curry tastes perfect when served with the brown rice, but if you really want to take things up a notch, you can also whip up some rotis (Indian flatbread) on the side.
And of course, to make it a complete nutritious meal, you can also have a crunchy salad to go with it all.
Loved whipping up this flavorful curry? Looking for some more inspiration and recipe ideas? Here are a few good ones you absolutely need to check out.
Soya bean Curry with Brown Rice
- 1.5 cups Soya beans , (soaked in water overnight)
- 2 tablespoon Mustard oil
- 1 teaspoon Mustard seeds
- 1 bunch Curry leaves
- ½ cup Onion , (chopped)
- 1 tablespoon Green chilies , (chopped)
- 1 tablespoon Ginger garlic paste
- ¼ cup Tomatoes , (chopped)
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 2 teaspoon Coriander powder
- 1 teaspoon Aamchur powder
- 2 teaspoon Salt
- ½ cup Water
- 1 bunch Coriander leaves, (chopped for garnishing)
- Cook the soaked soya beans until they are easily mashable.
- Next, heat oil in a pan. Add the mustard seeds and the curry leaves.
- Add the chopped onions and green chilies next. Saute until they turn translucent.
- Add the ginger garlic paste next and mix well.
- Add in the chopped tomatoes next and saute for a minute.
- Add in the spices next and saute for a minute.
- Next, add in the cooked soya beans and mix.
- Add water and mix. You can either increase or decrease the quantity of water as per your desired consistency.
- Garnish with chopped coriander leaves.
- Serve hot with cooked brown rice.
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