Soya Chunks Pepper Curry
Protein-packed delight for vegetarians with a spicy South Indian twist
Description
Soya Chunks Pepper Curry is a flavorful, protein-rich curry made with soya chunks, green bell peppers (capsicum), and a blend of spices. This hearty curry is prepared in a traditional South Indian style, where onion and tomato form the base, providing a savory depth of flavor. Soya chunks, also known as textured vegetable protein (TVP), are made from defatted soy flour and are a fantastic vegetarian protein source, offering more protein than many meats. Combined with fresh spices and vegetables, this dish is both satisfying and nourishing.
Cuisine
Indian
Course
Lunch
Diet
High-Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Soy Chunks (Nuggets) | 2 cups |
| Green Bell Pepper (Capsicum) | 1, cubed |
| Water | 3 cups |
| Oil | 1 tablespoon |
| Garlic | 6 cloves |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 7 leaves |
| Pearl Onions (Sambar Onions) | 12, peeled and halved |
| Tomato | 2, chopped |
| Green Chillies | 3, slit into halves |
| Sambar Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1-1/2 teaspoon |
| Salt | As needed |
Preparation Time
10 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Soya Chunks
- Begin by boiling water in a small saucepan. Once the water comes to a boil, remove it from the heat and add the soya chunks. Let it sit for about 10 minutes to rehydrate the chunks.
- After 10 minutes, drain the water from the soya chunks. Gently squeeze out any excess water to ensure they are well-drained.
-
Cook the Base
- In a Kadai (Indian wok), heat the oil over medium flame. Once the oil is hot, add the garlic cloves and curry leaves. Fry for a minute until aromatic.
- Add the slit green chilies to the oil and fry for another minute to release their flavor.
- Add the chopped pearl onions (sambar onions) to the Kadai and sauté until they turn translucent.
- Stir in the chopped tomatoes and cook them until they break down and become mushy.
-
Spice it Up
- Once the onions and tomatoes have cooked down, add the sambar powder, red chili powder, and coriander powder. Stir well and cook for a couple of minutes, allowing the spices to infuse the base.
-
Add the Main Ingredients
- Add the soya chunks and cubed green bell peppers (capsicum) to the Kadai. Mix everything together, ensuring the soya chunks and vegetables are well-coated with the spicy base.
-
Simmer and Cook
- Pour in the water and stir to combine. Allow the curry to cook, letting the water absorb and the flavors meld together. Keep the curry simmering for about 10-15 minutes or until the vegetables are tender and the curry reaches the desired consistency.
-
Season and Serve
- Add salt to taste, giving everything one final stir. Once the curry is cooked through and fragrant, turn off the heat.
-
Serving Suggestions
- Serve the Soya Chunks Pepper Curry hot, paired with Tomato Onion Cucumber Raita and Tawa Parathas for a satisfying and wholesome lunch or dinner.
This dish is an excellent addition to any vegetarian’s repertoire, offering a hearty, flavorful curry that is both rich in protein and packed with taste. The blend of spices and vegetables makes it a comforting meal that can be enjoyed any day of the week, especially when paired with Indian breads like Parathas or steamed rice.
Enjoy this Soya Chunks Pepper Curry and explore more wholesome vegetarian recipes on Love With Recipes!
