Soya Bean Masala Curry
Soya Bean Masala with Coconut is where nutrition meets flavor—a protein-rich curry carrying the warmth of spices and the richness of coconut masala. Whether you’re vegetarian, flexitarian, or simply looking for meatless inspiration, this Plant-Based Soya Curry earns a permanent spot on your menu. Serve it hot, and watch even the most skeptical diners ask for seconds!
Servings: 4
Calories: 243kcal
Ingredients
- Soya Beans – 2 ½ cups
- Tomatoes – 2 medium
- Onions – 3 medium
- Green Chilli – 1
- Cumin Seeds – ¾ tsp
- Ginger-Garlic paste – ¾ tsp
- Curry leaves – 1 sprig
- Turmeric Powder – ½ tsp
- Coriander Powder – ½ tsp
- Red Chilli Powder – ¼ tsp
- Garam Masala Powder – ¼ tsp
- Sambar Powder – 1 tsp
- Oil – 1 ½ tbsp
- Salt to taste
- Water – ¾ cup
- Coriander leaves for garnishing
Grind to paste:
- Cashew nuts – 1 tbsp
- Grated Coconut – ¼ cup
- Fennel Seeds – 1/2 tsp
Instructions
- Wash and soak soya beans overnight. Rinse well and pressure cook soya beans with a pinch of turmeric till soft.
- Finely chop onions, tomatoes and coriander leaves. Slit the green chilli.
- Grind grated coconut, fennel seeds and cashew nuts to a smooth paste, adding a little water.
- Heat oil in a pan. Add cumin seeds and once they crackle, add curry leaves, chopped onions and green chilli. Sauté for 3-4 minutes till onions brown.
- Add ginger-garlic paste and fry for 1-2 minutes.
- Add chopped tomatoes and cook covered on medium flame for 3-4 minutes till they turn soft.
- Add turmeric powder, red chilli powder, coriander powder, sambar powder, garam masala powder and salt. Mix well and simmer till oil oozes out.
- Add cooked soya beans combine well. Cook for a couple of minutes till the beans are well coated with the masalas.
- Add the ground paste and stir for 1-2 minutes.
- Add water and simmer on a medium flame for 5-6 minutes, till all the masalas are well blended and the dish is almost dry.
- Garnish with coriander leaves and remove.
- Serve Soya Bean Masala with steamed rice or Rotis.