Whole30 Soyachunk Curry

Dive into the comforting flavors of this Whole30 Soyachunk Curry, a wholesome, plant-based dish that's as nourishing as it is flavorful. Featuring tender soy chunk substitutes like shredded jackfruit or cauliflower florets, this curry is simmered in a rich and creamy coconut milk broth infused with turmeric, cumin, coriander, and garam masala. The addition of fresh ginger, garlic, and tangy lime juice brightens the dish, creating a perfect balance of earthy spices and vibrant zest. Ready in just 45 minutes, this gluten-free, dairy-free, and Whole30-compliant curry is a satisfying one-pot meal that pairs beautifully with cauliflower rice or roasted vegetables. Perfect for meal prep or a cozy weeknight dinner, this recipe is both simple to make and bursting with bold, aromatic flavors.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tbsp Neutral oil (like avocado oil or olive oil)
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 1 inch Ginger, grated
• 2 medium Tomatoes, finely chopped
• 1 cup Coconut milk
• 1 cup Vegetable broth
• 2 cups Jackfruit (drained and shredded, or cauliflower florets as a substitute for soy chunks)
• 0.5 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Paprika or Kashmiri red chili powder
• 0.5 tsp Garam masala
• 2 tbsp Fresh cilantro, chopped
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Lime or lemon juice

Directions

Step 1

Heat the oil in a large skillet or pot over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the chopped tomatoes and cook until they begin to break down and become a soft paste, about 5-7 minutes.

Step 5

Add the turmeric, cumin, coriander, paprika, and garam masala, and stir well to toast the spices for about 1 minute.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine into a creamy consistency.

Step 7

Add the shredded jackfruit or cauliflower florets, ensuring they are fully coated in the curry sauce.

Step 8

Season with salt and black pepper, and let the curry simmer over low-medium heat, stirring occasionally, for 15-20 minutes, or until the jackfruit/cauliflower is tender.

Step 9

Taste and adjust seasoning as needed. Stir in lime or lemon juice for a bright, tangy finish.

Step 10

Garnish the curry with fresh cilantro before serving.

Step 11

Serve warm as a hearty main dish or pair with a Whole30-compliant side like cauliflower rice or roasted vegetables.

Nutrition Facts

Serving size	(1379.0g)

Amount per serving	% Daily Value*
Calories	1008.5

Total Fat 35.3g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1815.1mg	0%
Total Carbohydrate 180.4g	0%
Dietary Fiber 17.4g	0%
Total Sugars 122.5g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 283.7mg	0%
Iron 7.4mg	0%
Potassium 3736.6mg	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: 28.6%

Protein: 6.4%

Carbs: 65.0%