Vegan Soya Aloo Curry (Recipe in English)
A delicious and nutritious combination of soya chunks and potatoes cooked in a rich blend of spices, this Vegan Soya Aloo Curry is the perfect meal for a healthy dinner. It’s packed with protein from soya chunks and full of flavor from the traditional Indian spices. Easy to prepare and absolutely delightful, this dish is sure to become a favorite in your kitchen.
Ingredients
| Ingredient | Amount |
|---|---|
| Soya chunks | 1 cup (cooked in water) |
| Potatoes | 4 (peeled and chopped) |
| Onion | 1 (finely chopped) |
| Ginger | 1 tsp (grated) |
| Garlic | 1 tbsp (chopped) |
| Green chilies | 2 (chopped) |
| Cumin seeds | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Turmeric powder | 1/2 tsp |
| Coriander powder | 1 tbsp |
| Kashmiri red chili powder | 1 tsp |
| Red chili powder | 1/2 tsp |
| Garam masala powder | 1 tsp |
| Salt | As per taste |
| Oil | As required for cooking |
| Kasuri methi (dried fenugreek leaves) | 1/2 tsp (crushed) |
| Fresh coriander | A handful (for garnish) |
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: High Protein, Vegetarian
Instructions
-
Prepare the tomatoes:
- In a saucepan, bring water to a boil and add tomatoes. Let them boil for about 3 minutes.
- Once boiled, remove the tomatoes and allow them to cool. Peel off the skin and chop them finely.
-
-
Cook the spices:
- Heat oil in a kadhai (wok) over medium heat. Add asafoetida and cumin seeds. Let them splutter for about 10 seconds.
- Add the grated ginger, chopped garlic, and finely chopped onion. Sauté until the onions become soft and translucent.
-
Add the vegetables and spices:
- Add the chopped potatoes to the pan along with turmeric powder, coriander powder, Kashmiri red chili powder, red chili powder, garam masala, and salt. Stir everything together and cook for about 2-4 minutes, allowing the spices to infuse the potatoes.
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Incorporate the tomatoes and green chilies:
- Add the finely chopped tomatoes and green chilies to the pan. Cook until the tomatoes soften and blend into the curry base, approximately 5 minutes.
-
Cook the soya chunks:
- Add the cooked soya chunks into the pan, followed by a little water (according to the desired curry consistency). Let everything simmer together for another 2-4 minutes, allowing the soya chunks to absorb the flavors.
-
Finish and garnish:
- Once the curry is cooked and all the ingredients are well combined, add crushed Kasuri methi and give it a final stir.
- Garnish with fresh coriander leaves for a burst of color and freshness.
-
Serve hot:
- Serve the Vegan Soya Aloo Curry hot with roti, rice, or paratha. Enjoy this hearty, flavorful dish!
Nutritional Information (Approximate)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sodium | 320 mg |
| Potassium | 500 mg |
Tips for Perfect Vegan Soya Aloo Curry:
- If you prefer a spicier curry, you can add more green chilies or red chili powder.
- For a richer flavor, you can add a tablespoon of coconut milk or cream towards the end of cooking.
- If you like a thicker curry, you can mash a few potatoes in the curry to help it thicken.
- You can also add other vegetables like peas, carrots, or bell peppers to enhance the nutrition and flavor.
This Vegan Soya Aloo Curry is a satisfying and nutritious meal, full of protein and bursting with the vibrant flavors of Indian spices. Whether you’re a seasoned vegan or just looking to try something new, this
