Soya chunks in creamy coconut sauce



Ingredients:
2 cups of soya chunks, dehydrated
1 cup of chopped onion
1 green chili, chopped
1 tablespoon of ginger garlic paste
1/4 teaspoon of turmeric powder
1 teaspoon of chili powder
2 cups of coconut milk
1 tablespoon of oil
1/2 cup of water and to soak the soya chunks
Salt to taste

Method: 
  1. Soak the chunks: Soak the soya chunks in water for at least 30 mins
  2. Fry the onion and spices: Heat oil in a pan. Then add ginger-garlic paste, green chilies and red onion. Saute till the onions soften and until you don't get the raw smell of the ginger-garlic paste. Add the turmeric powder, coriander powder and chili powder. Mix it well for around 30 seconds. 
  3. Cook the curry: Then add the coconut milk, salt and water. Cook till the soya chunks absorb most of the liquid and become nice and juicy by stirring occasionally. This took me around 20 mins in a medium flame. 
  4. Top with some chopped coriander and enjoy with hot bread or rice. 

Notes: 
  1. You can opt to skip the green chilies and / or chili powder depending on your spice preference. We enjoy spicy food and hence this recipe may be spicy. 
  2. The soya chunks have a nice juicy, chewy texture which is fantastic with the creamy sauce over it. We used mini soya balls and these are smaller than soya chunks. 


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