Soya Chunks And Green Peas Curry Recipe

Soya chunks and green peas curry is a delicious and nutritious vegetarian dish. The soya chunks are rich in protein and the green peas add a fresh and sweet flavor to the curry. This curry is easy to make and can be enjoyed with rice or roti. It is a great option for a quick and healthy meal.

4.5
19 Rating -
Rate
Vegdiet
20minstotal
5minsPrep
15minsCook
20m.total
5m.Prep
15m.Cook
Soya Chunks And Green Peas Curry
plan
Bookmark

ingredients serve

Ingredients for Soya Chunks And Green Peas Curry Recipe

  • 1/4 cup Soya Chunks
  • 1/4 cup Green Peas
  • 1/2 Onions, Chopped
  • 1/2 Tomatoes, Chopped
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as required Fresh Coriander Leaves For Garnish

Directions: Soya Chunks And Green Peas Curry Recipe

Cooking Directions

  • STEP 1.Soak the soya chunks in hot water for 15 minutes and then squeeze out the excess water.
  • STEP 2.Heat oil in a pan and add cumin seeds, chopped onions, and ginger-garlic paste. Saute until the onions turn golden brown.
  • STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
  • STEP 4.Add the soaked soya chunks and green peas to the pan. Mix well and cook for 5-7 minutes.
  • STEP 5.Add water and let the curry simmer for 10-15 minutes until the flavors are well blended.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Make sure to squeeze out the excess water from the soaked soya chunks to prevent the curry from becoming watery.
  • You can adjust the spice level according to your taste by adding more or less red chili powder.
  • For a creamier texture, you can add a tablespoon of fresh cream to the curry.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the curry with rice or roti for a complete meal.
Nutrition
value
242
calories per serving
8 g Fat21 g Protein19 g Carbs18 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    21g
  • Carbs
    19g
  • Fiber
    18g

MacroNutrients

  • Carbs
    19g
  • Protein
    21g
  • Fiber
    18g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    165mg
  • Iron
    7mg
  • Vitamin A
    716mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    187mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    50mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    181mg
  • Manganese
    4mg
  • Phosphorus
    258mg
  • Selenium
    11mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp