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    Home » Vegan

    Soya Chunks Curry Recipe

    By Rachna Published: Apr 19, 2018 · Modified: Apr 4, 2025 12 Comments

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    I have been having curry with soya chunks or soya nuggets since childhood. Soy is a rich source of protein and soya chunks or nuggets are a great way to incorporate protein in a vegetarian diet.

    It has a meaty texture and is pretty satisfying to eat. My kids love having this curry.I make it regularly with potatoes and peas. Sometimes I add soya nuggets to my veg pulav or veg tehari to up their protein.

    Soya chunks curry in a pan.

    What Are Soya Chunks?

    Soya chunks are made from soy flour that is left behind after extraction of soybean oil.They are defatted and are high in protein, fibre and iron while having no fat.

    They are an excellent choice for vegans or vegetarians to add plant-based protein to their diet.

    Are Soya Chunks Safe?

    Soya products are high in quality plant-based protein, vitamins and minerals. Soy contains isoflavones, which are like phytoestrogens.

    These help menopausal women, who are experiencing lower estrogen levels, with managing symptoms like hot flashes, mood swings etc. As per this study, it is perfectly safe to consume soy products including chunks.

    As always, eat soya chunks and other soy products in moderation, as a part of a well-balanced diet.

    Ingredients

    1. Soya Chunks: These are also called soya nuggets. You can easily find them in Indian stores (Brands like Fortune, Nutrela) or buy them on Amazon.

    2. Curry base: I have used onions, tomatoes and ginger garlic paste as the base for the curry.

    3. Spices: Cumin seeds, garam masala, turmeric powder, salt, red chilli powder or paprika, ground coriander and amchur are used here.

    4. Oil: Mustard oil is used in this recipe. Coconut oil, peanut oil or any vegetable oil can be used.

    5. Potatoes: My husband loves potatoes in this curry. It is totally optional though.

    5. Garnish: Chopped cilantro is used for garnishing.

    A pack of soya chunks

    Variations and Substitutions

    1. Adjust heat as per taste. Reduce the quantity of red chilli powder used or skip it completely.

    2. I have used cold pressed mustard oil here but you can use any vegetable oil of choice in this recipe.

    3. Potatoes and Peas are often added in the recipe. But if you are looking at avoiding carbs, you can easily skip them.

    Instructions

    How to cook soya chunks?

    I take about 1 cup of soya chunks for this recipe. Many people immerse these soya chunks in boiling hot salted water for about 10-15 minutes. Soya chunks absorb the water and become large in size. They also become soft in texture.

    The water is thrown away and soya chunks are squeezed and ready to add to your preparation. I, however, add them directly to the curry and feel they absorb the flavors really well. Saves time too and there is no difference in texture.

    Curry Preparation

    Slice 2 medium onions, mince 2 tsp. ginger and garlic or use paste and chop 3 medium tomatoes and keep aside.

    Peel and cube 1 medium potato and keep aside (optional). Heat a pan or kadhai. Take 1 tbsp. mustard oil or any other vegetable oil. Add 1 tsp. cumin seeds. Allow them to sputter. Add in the sliced onions.

    Sliced onion added to a pan with cumin seeds and oil.

    Fry for about 5 minutes till they are golden. Add in the minced ginger and garlic.

    Ginger garlic paste added to fried onion.

    Add chopped tomatoes, turmeric powder and salt.

    Chopped tomatoes, turmeric powder, salt added to onion.

    Let it cook down till tomatoes are mushy. You can cover and cook if you so wish. It takes about 5-8 minutes on low to medium flame.

    Mushy curry base after frying in a pan.

    Take off the flame and cool down. Then blend with water to make a smooth paste.

    Blended curry base in a kadhai.

    Add the curry base back to the kadhai. Add cubed potato and soya chunks at this point.

    Cubed potato and soya chunks added to the curry paste.

    Also add about 1 to 2 cups of water.

    Cover and cook for about 6-10 minutes till the potatoes are cooked and the soy chunks are soft.

    Garam masala and ground coriander added to the curry.

    Your gravy will thicken a bit. If you want, you can add some water to thin it down. Add garam masala, ground coriander and red chilli powder or paprika.

    Mix well and taste. Add seasonings if needed.Your soya nuggets curry is ready to eat. Garnish with chopped cilantro and serve hot.

    Soya chunks curry in a pan.

    Enjoy with boiled rice or rotis and salad.

    Expert Tips

    1. Adjust spices as per taste. This is a moderately spicy curry.

    2. You can skip the potatoes if you so prefer.

    3. Your soya chunks get soft and tasty once boiled. They also absorb the flavor of the curry.

    4. If the curry seems too thick add more water and adjust the seasonings.

    5. This is a great alternative to meat and has a similar texture while being completely plant based.

    Here is the simple curried soya chunks or meal maker curry recipe:

    📖 Recipe Card

    Soya chunks curry in a pan.

    Soya Chunks Curry

    Rachna Parmar
    This is an easy and satisfying curry with soya chunks that goes well as a main course. Have it hot with rotis or rice.
    4.94 from 43 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Main Course | Curry
    Cuisine Indian
    Servings 4 serves
    Calories 153 kcal
    serves

    Equipment

    • 1 Chef's knife

    Ingredients
     

    • 1 cup Soya Chunks or soys nuggets I use Fortune or Nutrela brands
    • 1 potato peeled and cut into cubes
    • 2 onions sliced
    • 3 tomatoes medium chopped
    • 2 tsp. ginger-garlic paste
    • 1 tsp. cumin seeds
    • ½ tsp. turmeric powder
    • ¾ tsp. garam masala
    • 1 tsp. ground coriander
    • ½ tsp. red chilli powder or paprika optional
    • 1 tsp. Salt
    • 1 tbsp. mustard oil or coconut oil
    • 1 tbsp. cilantro chopped

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    Instructions
     

    • I take about 1 cus of soya chunks for this recipe. Many people immerse these soya chunks in hot salted water for some time.
    • They then squeeze out the water and soft and larger soya chunks are now ready to use.
    • I, however, add them directly to the curry and feel they absorb the flavors really well.
    • Saves time actually.
    • Slice 2 medium onions, mince 1 tsp. ginger and garlic or use paste and chop 3 medium tomatoes and keep aside.
    • Peel and cube 1 medium potato and keep aside (optional).
    • Heat a pan or kadhai. Take 1 tbsp. mustard oil or any other vegetable oil.
    • Add 1 tsp. cumin seeds. Allow them to sputter.
    • Add in the sliced onions. Fry for about 5 minutes till they are golden. Add in the minced ginger and garlic and tomatoes now.
    • Also add turmeric powder and salt.
    • Let it cook down till tomatoes are mushy. You can cover and cook if you so wish.
    • It takes about 5-8 minutes on low to medium flame.
    • Take off the flame and cool down. Then blend with water to make a smooth paste.
    • Add the curry base back to the kadhai. Add cubed potato and soya chunks at this point.
    • Also add about 1 to 2 cups of water.
    • Cover and cook for about 6-10 minutes till the potatoes are cooked and the soy chunks are soft.
    • Your gravy will thicken a bit. If you want, you can add some water to thin it down.
    • Add garam masala, ground coriander and red chilli powder or paprika.
    • Mix well and taste. Add seasonings if needed.
    • Your soya nuggets curry is ready to eat. Garnish with chopped cilantro and serve hot.
    • Enjoy with boiled rice or rotis and salad.

    Notes

    1. Adjust spices as per taste. This is a moderately spicy curry.
    2. You can skip the potatoes if you so prefer.
    3. Your soya chunks get soft and tasty once boiled. They also absorb the flavor of the curry.
    4. If the curry seems too thick add more water and adjust the seasonings.
    5. This is a great alternative to meat and has a similar texture while being completely plant based.

    Nutrition

    Calories: 153kcalCarbohydrates: 15gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 490mgPotassium: 171mgFiber: 6gSugar: 5gVitamin A: 524IUVitamin C: 6mgCalcium: 117mgIron: 4mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
    Check out our Food videos Subscribe to our Food channel for recipe videos

    Do try out this high protein soya chunks recipe and incorporate it in your regular meals. It is a good source of protein for a vegetarian or vegan diet.

    If you liked the recipe, I request you to leave a star * rating either on the recipe card or in the comments.

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    Reader Interactions

    Comments

    1. Purba Chakraborty says

      April 19, 2018 at 9:32 pm

      I would love to try this dish. Thanks for sharing the recipe. It looks yummy 🙂

      Reply
      • Rachna says

        April 23, 2018 at 11:11 am

        Thanks Purba!

        Reply
    2. Purba Chakraborty says

      April 19, 2018 at 9:32 pm

      I would love to try this dish. Thanks for sharing the recipe. It looks yummy 🙂

      Reply
      • Rachna says

        April 23, 2018 at 11:11 am

        Thanks Purba!

        Reply
    3. Shilpa Garg says

      April 20, 2018 at 11:03 am

      I dont like soya chunks though the boys love it. So, KG makes it when I am traveling. He usually makes the dry version of this. It's looking very tempting in the picture 🙂

      Reply
      • Rachna says

        April 30, 2018 at 10:10 am

        Thanks Shilpa. I am sure you will enjoy this recipe if you try it.

        Reply
    4. Shilpa Garg says

      April 20, 2018 at 11:03 am

      I dont like soya chunks though the boys love it. So, KG makes it when I am traveling. He usually makes the dry version of this. It's looking very tempting in the picture 🙂

      Reply
      • Rachna says

        April 30, 2018 at 10:10 am

        Thanks Shilpa. I am sure you will enjoy this recipe if you try it.

        Reply
    5. Shalini R says

      May 04, 2018 at 3:33 pm

      Oh! My Dad used to feed me Soya in the pretext of chicken. Phew! Thanks for the recipe. I have a packet of Soya with me to try this recipe out.

      Reply
      • Rachna says

        May 07, 2018 at 10:20 am

        Thanks Shalini.

        Reply
    6. Shalini R says

      May 04, 2018 at 3:33 pm

      Oh! My Dad used to feed me Soya in the pretext of chicken. Phew! Thanks for the recipe. I have a packet of Soya with me to try this recipe out.

      Reply
      • Rachna says

        May 07, 2018 at 10:20 am

        Thanks Shalini.

        Reply
    4.94 from 43 votes (43 ratings without comment)

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