Soya Chunks Vegetable Curry

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Vegetables in Garlic Sauce, Best Hariyali Aloo Kofta curry, Easy Mysore Mixed Vegetable Curry

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  • 3 cups - soya chunks
  • 3 big - Potatoes (peeled, boiled and mashed)
  • 1 cup - carrot, chopped
  • 1 cup - beans, chopped
  • 1 cup - Green peas
  • 1 medium size - onion, chopped fine
  • 1 medium - Tomato
  • 5 pods - Garlic
  • 1/2 inch - Ginger
  • 1 tbsp - chilli powder
  • 1 tbsp - Garam Masala
  • 1 tbsp - Lemon juice
  • 1.5 cups - water for microwaving the veggies+ 2.5 cups more
  • 1/2 tbsp - oil
  • Salt - to taste
  • 2 handfuls - coriander leaves, finely chopped

How to Make Soya Chunks Vegetable Curry

  • Boil the potatoes, cool and mash it.
  • Chop the vegetables.
  • Boil water in a pot with a tbsp of salt.
  • Add the soya chunks, keep closed for 5 minutes.
  • Drain them and wash it with running tap water and squeeze well.
  • Cut each chunks to 4 quarters.
  • Microwave the vegetables adding 1/2 cup of water for each vegetable - carrot (4 minutes), beans (5 minutes), frozen peas (3 minutes).
  • Don't overcook, it should remain crunchy.
  • Now heat 1/2 tbsp of oil in the pan, when it is hot add the chopped onion.
  • When it is slightly fried add the ginger-garlic paste.
  • Once raw aroma has disappeared, add the tomato and some salt.
  • When tomatoes are mushy, add the chunks, followed by 1/2 tbsp garam masala and 1/2 tbsp chilli powder.
  • Saute for a few minutes so that the chunks will very slightly get roasted and everything is blended well.
  • Now at this stage, add remaining garam masala, chilli powder, boiled potatoes, vegetables and 2.5 cups of water and salt. Mix well.
  • Let them boil and cook for some time (Don't cover - it changes colour).
  • When it starts to thicken, add a tbsp of lemon juice.
  • When desired consistency is obtained, switch off the flame and add chopped coriander leaves.
  • Serve hot with fluffy and soft bread or rotis. Recipe courtesy: Dishes from My Kitchen