Soya chunks curry with coconut milk (without onion and garlic)

Serves - 2-3

Ingredients

• Soya chunks – 1 and ½ cups

• Coconut milk - 400 ml
• Tomato (medium sized) – 1 (finely chopped)
• Ginger paste – 1 tsp
• Turmeric powder – ½ tsp
• Asafoetida – ¼ tsp
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Few curry leaves
• Oil – 1 tbsp
• Salt to taste

To dry roast and grind

• Dried red chillies - 5
• Desiccated coconut – 2 tbsp
• Coriander seeds – 2 tsp
• Cumin seeds – 1 tsp
• Fennel seeds – 1 tsp
• Cinnamon sticks – 2
• Green cardamom – 3
• Cloves – 3
• Black peppercorns – 6-8

How to make soya chunks curry with coconut milk?

• Boil soya chunks for 10-15 minutes and drain the water. 

• Squeeze them and keep aside.

• Dry roast all spices mentioned above on low heat until fragrant. Then add desiccated coconut and roast until light brown.

• Allow it to cool down little bit and then grind it to a coarse powder.

• Heat up oil in a pan. Once oil is heated, add mustard seeds, cumin seeds, asafoetida, curry leaves and turmeric powder. Let the seeds splutter nicely.

• Add tomato and ginger and cook until tomato is tender.

• Add freshly ground spices powder and cook until oil starts to separate, stirring occasionally.

• Add squeezed soya chunks and mix well.

• Add coconut milk and salt to taste.

• Simmer the curry on low heat for 15-20 minutes and it is ready to be served.

• Serve hot with plain boiled rice.