Soya Chunks Curry This piping hot curry is delicious and will be a great choice for dinner. To prepare this recipe, soak 1 cup soya chunks, rinse and squeeze to remove excess water.

2 sprigs tender curry leaves torn into pieces (25-30 leaves) 1 off 5cm piece cinnamon stick 1 medium onion finely chopped 1 tbs (15ml) garlic and ginger paste 1 cup dried light brown soya chunks ...

Saute until soft. Now add the soaked soya chunks and cook for about three minutes. Add the sweet pepper and tomatoes and mix. Add the black pepper, curry powder, and soy sauce and mix. Add the ...

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Eating soya chunks can be both nutritious and versatile, offering a protein-packed option for those aiming to build muscle. Always consult with a nutritionist or healthcare provider before making ...

Soya chunks are made using soy flour that has been ‘defatted’ or the oil is removed. They are the byproducts left after extracting soybean oil and have a rough texture when left dry.

Add the marinated soya chunks and curry leaves. Sauté over medium to low flame for 4 to 5 minutes. Add pepper powder and garam masala. Mix well. Add the soaked cashews. Sauté for three minutes.

Soak the soya chunks when soft. Strain the water and marinate with with 1 teaspoon of each; salt, garlic powder, onion powder, curry powder, garam masala, and garlic and ginger paste. Marinade for ...

Saute until soft. Now add the soaked soya chunks and cook for about three minutes. Add the sweet pepper and tomatoes and mix. Add the black pepper, curry powder, and soy sauce and mix. Add the ...