When considering that India is predominantly a vegetarian country, it should not be a surprise to find texturised vegetable protein as an option to make Indian curriesTVP is used as an alternative to meat not only because it is so economical but also because they are just downright tasty. This is especially so when used to make curries The following is a basic curry recipe that one would use when using lamb, beef or chicken. The meat side of things, though, of course, and the length of time it takes to cook has been changed
Ingredients
Soya chunks – one cup {dried)
Ripe tomatoes – three medium ( Roughly chopped)
Bell peppers- one green ( Topped and seeds removed . Sliced into strips)
Green Chillies – three to four (topped and chopped)
Chilli powder – ½ tablespoon
Onion – one medium ( finely chopped)
Garlic two cloves
Ginger paste - one tablespoon
Mustard oil – two tablespoons
Ghee - one tablespoon (optional for vegan Replace with a tablespoon of vegetable oil)
Bay leaves – three
Madras curry powder – 2 tablespoons
Green coriander – small handful ( chopped)
Instructions
Reconstitute the Soya chunks ( read pack for instructions, but about a one-to-one ratio in hot water)
Heat the ghee and mustard oil to a medium heat in skillet
Add the onions. Fry until beginning to change colour
Add the garlic and ginger . Fry gently for a minute
Add the bay leaves, curry and Chilli powders. Cook for two to three minutes
Add the Soya chunks and coat in the Masala
Now add the tomatoes and ½ a cup of water
Cook for about 30 minutes until the sauce has reduced
Add the chopped coriander
Stir through and serve
Notes
Keywords; Soya chunk curry
Nutrition Information
Serving size: 250 grams Calories: 276 Fat: 14 g Saturated fat: 3 g Unsaturated fat: 7 g Trans fat: 0 g Carbohydrates: 27 g Sugar: 14 g Sodium: 305 mg Fiber: 10 g Protein: 20 g Cholesterol: 8 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/dietary-preference/spicy-vegetarian-cooking-with-chillies/soya-chunk-curry/