High Protein Soyabean Curry

Packed with plant-based protein and brimming with bold flavors, this High Protein Soyabean Curry is a nourishing delight tailored for vegetarians and anyone seeking a hearty, satisfying meal. Soyabean chunks are first softened and then simmered in a rich, aromatic gravy made with pureed tomatoes, fragrant spices, and creamy coconut milk, creating a perfectly balanced dish that's both wholesome and indulgent. Infused with the warm essence of cumin, garlic, and garam masala, this curry offers a symphony of Indian-inspired flavors in every bite. Quick to prepare in just under 40 minutes, it’s the ideal choice for a nutritious weeknight dinner. Serve it steaming hot with rice, naan, or any flatbread to soak up the luscious gravy, and don’t forget the fresh cilantro garnish for a burst of color and freshness. Whether you’re seeking a high-protein vegetarian recipe or a comforting curry to spice up your dinner routine, this soyabean curry is sure to become a favorite.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Soyabean chunks
• 3 cups Hot water
• 2 tablespoons Oil (vegetable or coconut)
• 1 teaspoon Cumin seeds
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 2 medium Tomatoes (pureed)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 0.5 cup Coconut milk
• 1 cup Water
• 2 tablespoons Cilantro (chopped, for garnishing)

Directions

Step 1

Bring 3 cups of water to a boil in a pot. Add the soyabean chunks and let them soak for 10 minutes until they soften. Drain the water, rinse the chunks in cold water, and squeeze out the excess water. Set aside.

Step 2

Heat 2 tablespoons of oil in a large pan or skillet over medium heat. Add the cumin seeds and let them splutter for 30 seconds.

Step 3

Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

Step 5

Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.

Step 6

Add the softened soyabean chunks to the pan and mix them well with the masala. Let them cook for 2 minutes to absorb the flavors.

Step 7

Pour in the coconut milk and 1 cup of water. Stir well and let the curry simmer on low heat for 10 minutes, allowing the flavors to blend.

Step 8

Sprinkle the garam masala over the curry and stir to combine. Cook for an additional 2 minutes, then turn off the heat.

Step 9

Garnish with freshly chopped cilantro and serve the curry hot with rice, naan, or your favorite bread.

Nutrition Facts

Serving size	(1535.9g)

Amount per serving	% Daily Value*
Calories	1081.9

Total Fat 30.2g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2449.1mg	0%
Total Carbohydrate 103.4g	0%
Dietary Fiber 31.8g	0%
Total Sugars 32.3g
Protein 108.8g	0%

Vitamin D 0IU	0%
Calcium 911.8mg	0%
Iron 45.7mg	0%
Potassium 889.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 38.8%

Carbs: 36.9%