Low Carb Soyachunk Curry

Indulge in the comforting flavors of this Low Carb Soyachunk Curry, a protein-packed dish brimming with the rich taste of spices and creamy coconut milk. Perfect for health-conscious eaters, this recipe transforms tender, plant-based soyachunks into a vibrant curry infused with aromatic garlic, ginger, and a medley of Indian spices like turmeric, coriander, and garam masala. A touch of spinach adds a nutrient boost and a splash of vibrant green to this wholesome meal. Ready in just 30 minutes, this low-carb delight is the perfect way to enjoy a satisfying, dairy-free and vegan curry that's both flavorful and nutritious. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and serve it solo or alongside your favorite low-carb sides for a meal that’s as delicious as it is guilt-free.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Soyachunks
• 4 cups Water
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 medium Tomato, finely chopped
• 1 cup Coconut milk
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Salt
• 1 cup Spinach, roughly chopped
• 2 tablespoons Cilantro, chopped (for garnish)
• 1 unit Lime (optional, for garnish)

Directions

Step 1

Bring 4 cups of water to a boil in a medium saucepan. Add the soyachunks and let them soak for 5–7 minutes, or until they soften. Drain, rinse with cold water, and squeeze out the excess water from the soyachunks. Set aside.

Step 2

Heat coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3–4 minutes.

Step 3

Add the minced garlic and grated ginger to the pan. Stir and cook for 1–2 minutes until aromatic.

Step 4

Add the finely chopped tomato to the pan and cook until it becomes soft and mushy, about 3 minutes.

Step 5

Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and let the spices toast for 30 seconds to release their aroma.

Step 6

Add the softened soyachunks to the pan and stir to coat them in the spice mixture.

Step 7

Pour in the coconut milk and mix well. Bring the curry to a gentle simmer and let it cook for 5–7 minutes, allowing the flavors to meld.

Step 8

Add the roughly chopped spinach and let it wilt into the curry, cooking for an additional 2 minutes.

Step 9

Season with salt to taste, adjust the spices if needed, and stir well.

Step 10

Garnish with chopped cilantro and a squeeze of fresh lime juice if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(1849.0g)

Amount per serving	% Daily Value*
Calories	1276.9

Total Fat 31.0g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1313.5mg	0%
Total Carbohydrate 131.5g	0%
Dietary Fiber 41.3g	0%
Total Sugars 42.9g
Protein 130.8g	0%

Vitamin D 0IU	0%
Calcium 1073.3mg	0%
Iron 53.0mg	0%
Potassium 1214.3mg	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: 21.0%

Protein: 39.4%

Carbs: 39.6%