Soya Granule Curry
A hearty and protein-packed curry made with soya granules, green peas, and aromatic Indian spices. This light yet flavorful dish comes together quickly and is perfect for a healthy weeknight dinner.
For 4 servings
Prepare the soya granules.
Place the soya granules in a bowl and cover with hot water. Let them soak for 15 minutes. After soaking, drain the granules and squeeze out all the excess water completely. This step is crucial to remove the raw taste.
TIPSqueeze the granules in small batches using your hands to ensure maximum water is removed.Start the curry base.
- Heat mustard oil in a pan or kadai over medium heat.
- Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
- Add the finely chopped onion and sauté until it turns soft and translucent, which should take about 3-4 minutes.
Build the masala.
- Add the ginger-garlic paste and cook for a minute until the raw aroma disappears.
- Pour in the tomato puree. Add the turmeric powder, coriander powder, red chili powder, and salt.
- Mix well and cook the masala for 4-5 minutes, stirring occasionally, until the oil starts to separate from the sides.
TIPCooking the masala until oil separates is key to a flavorful curry.Combine and simmer the curry.
- Add the green peas and the prepared soya granules to the pan.
- Stir everything together to coat the soya and peas well with the masala.
- Pour in the water and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10 minutes, allowing the flavors to meld.
Finish and serve.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry. Give it a gentle stir and let it rest for a couple of minutes before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a Creamier Texture: For a slightly richer curry without adding many calories, you can blend a tablespoon of the cooked masala with a little water and add it back to the pan.
- 2Don't Skip Soaking: Properly soaking and squeezing the soya granules is the most important step to ensure they are soft and absorb the curry flavors well, while also removing any raw smell.
- 3Adjust Consistency: If you prefer a drier, 'keema' style curry, reduce the water to 1 cup. For a more gravy-like consistency, you can add an extra 1/2 cup of water.
- 4Meal Prep Friendly: This curry stores well in the refrigerator for up to 3 days. The flavors often become even better the next day.
Frequently asked questions
Yes, Soya Granule Curry is very healthy. It's an excellent source of plant-based protein, low in fat, and rich in fiber. This version is specifically made with minimal oil to be light and nutritious.
