Coconut Soya ( Soya chunk with Coconut Curry)

By Joydeep Pal

Soya products are globally reputed among the meat free community. While Soya chunks are used in making Indian curry, I experimented this time with grated coconut and a successful causatum made me write the recipe to share.

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Rate this recipe 3.5/5 (114 Votes)

Coconut Soya ( Soya chunk with Coconut Curry)

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Breakfast Bars

Coconut Ice-cream

Ingredients

250gm Soya Chunks (Washed and soaked)
200gm Coconut: Freshly Grated /Desiccated
1 pc Tomato (big)
2 or 3 Green Chillies (dependent on required hotness)
1 tablespoons of Ginger Paste (optional)
3-4 tablespoons of Oil : Sunflower oil
Spices:
Cummin Whole(Jeera): 1/4 teaspoon
Cinnamon (Darchini): 1/4 of a stick
Cardamom (Elaichi): 3 small one
Clove (Labongo/laung): 3
Garam Masala: ½ teaspoon
Cumin powder (Jeera): 1/2 table-spoon
Turmeric powder (Halud/Haldi): 1 tea-spoon
Water
Salt to Taste

Details

servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Wash and soak the soya chunks. Heat frying pan and put the coconut and stir them to light brown.

Step 2

Add the cummin, bay leaves, cardamom, clove and cinnamon to fry little bit.

Step 3

Then, add ginger paste, green chillies and tomato to saute along with cummin and garam masala powder.

Step 4

Now, add the soya chunks and the light fried coconut with turmeric powder and salt and mix well with water. Put a lid over the frying pan to cook for 10-12 mins in medium flame.

Step 5

Ready to serve hot with rice or bread.

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