Sugar-Free Soyachunk Curry

Dive into the rich, aromatic flavors of Sugar-Free Soyachunk Curry, a wholesome and protein-packed dish perfect for health-conscious food lovers. This vegan-friendly recipe features tender soyachunks simmered in a velvety coconut milk base, infused with a medley of bold spices like cumin, turmeric, coriander, and garam masala. With no added sugar, it's a guilt-free indulgence that's as nutritious as it is flavorful. The curry's rich texture pairs beautifully with steamed rice, quinoa, or whole-grain flatbreads, making it a versatile addition to your meal rotation. Quick to prepare and bursting with plant-based goodness, this dish is proof that comfort food can be both satisfying and healthy!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Soyachunks
• 3 cups Hot water
• 2 tablespoons Cooking oil (such as coconut oil or sunflower oil)
• 1 teaspoon Cumin seeds
• 1 medium Onion (finely chopped)
• 4 units Garlic cloves (minced)
• 1 teaspoon Ginger (minced)
• 2 medium Tomatoes (pureed)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 0.5 cup Coconut milk
• 2 tablespoons Fresh cilantro (chopped)
• 1 cup Water

Directions

Step 1

Begin by soaking the soyachunks. Place them in a bowl and pour 3 cups of hot water over them. Let them soak for about 10 minutes until they expand and soften.

Step 2

Drain the soaked soyachunks and gently squeeze the excess water out of them. Set aside.

Step 3

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

Step 4

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

Step 5

Stir in the minced garlic and ginger. Cook for another 1-2 minutes until the raw smell disappears.

Step 6

Add the pureed tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the oil starts separating from the tomato mixture.

Step 7

Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another minute to combine the spices.

Step 8

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

Step 9

Pour in the coconut milk and 1 cup of water. Stir thoroughly and bring the mixture to a gentle simmer.

Step 10

Cover the pan with a lid and let the curry cook for about 10 minutes, allowing the soyachunks to absorb the flavors.

Step 11

Remove the lid and stir in the garam masala. Adjust the seasoning to taste if necessary.

Step 12

Turn off the heat and garnish the curry with freshly chopped cilantro.

Step 13

Serve hot with steamed rice, quinoa, or whole-grain flatbread for a wholesome sugar-free meal.

Nutrition Facts

Serving size	(1578.9g)

Amount per serving	% Daily Value*
Calories	1212.3

Total Fat 30.4g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2451.5mg	0%
Total Carbohydrate 117.9g	0%
Dietary Fiber 38.4g	0%
Total Sugars 34.9g
Protein 129.9g	0%

Vitamin D 0IU	0%
Calcium 1062.5mg	0%
Iron 54.0mg	0%
Potassium 907.8mg	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: 21.6%

Protein: 41.1%

Carbs: 37.3%