Paleo Soyachunk Curry

Dive into the rich, comforting flavors of this Paleo Soyachunk Curry, a creative and grain-free twist on a classic favorite. Crafted with almond flour-based "soyachunks," this hearty curry is packed with fragrant spices like turmeric, cumin, and coriander, all simmered in a creamy coconut milk base. Infused with the warmth of garlic, ginger, and sautéed onions, this dish delivers a bold, satisfying experience while staying true to a paleo and gluten-free lifestyle. Garnished with fresh cilantro and a squeeze of lime, it’s perfect served over cauliflower rice or paired with a crisp green salad for a wholesome, nourishing meal. Whether you're following a paleo diet or simply looking for a unique curry recipe, this dish promises to be a flavorful and nutrient-dense addition to your table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups almond flour
• 3 tablespoons arrowroot starch
• 2 tablespoons coconut aminos
• 1 cup coconut milk
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 1 inch piece, grated ginger
• 2 tablespoons coconut oil
• 2 medium, finely chopped tomatoes
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1.5 teaspoons coriander powder
• 1 teaspoon paprika
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon sea salt
• 2 tablespoons, chopped fresh cilantro
• 0.5 cup water
• 1 small, for garnish lime

Directions

Step 1

In a mixing bowl, combine almond flour, arrowroot starch, a pinch of turmeric, and coconut aminos. Gradually add 1/4 cup of water to form a dough.

Step 2

Divide the dough into small, bite-sized pieces resembling soyachunks. Set aside on a plate.

Step 3

Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Fry the almond flour chunks until golden on all sides. Remove from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of coconut oil. Sauté the chopped onion until translucent, about 3-4 minutes.

Step 5

Add minced garlic and grated ginger. Cook for another 1 minute until fragrant.

Step 6

Stir in chopped tomatoes, turmeric powder, cumin powder, coriander powder, paprika, black pepper, and sea salt. Cook until the tomatoes break down and the spices are well incorporated, about 5-7 minutes.

Step 7

Add coconut milk and 1/2 cup of water to the tomato mixture. Bring it to a gentle simmer.

Step 8

Return the almond flour 'soyachunks' to the skillet and let them simmer in the curry for about 10 minutes to absorb the flavors.

Step 9

Taste and adjust seasoning, if needed. Garnish with fresh cilantro and a squeeze of lime juice just before serving.

Step 10

Serve the Paleo soyachunk curry warm with a side of cauliflower rice or a fresh green salad.

Nutrition Facts

Serving size	(1147.0g)

Amount per serving	% Daily Value*
Calories	1568.5

Total Fat 103.0g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1779.4mg	0%
Total Carbohydrate 146.6g	0%
Dietary Fiber 28.0g	0%
Total Sugars 45.3g
Protein 38.5g	0%

Vitamin D 0IU	0%
Calcium 509.8mg	0%
Iron 12.3mg	0%
Potassium 1495.6mg	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: 55.6%

Protein: 9.2%

Carbs: 35.2%