Soya Vegetable Korma Recipe

Soya Vegetable Korma is a delicious and nutritious Indian curry made with soya chunks and a variety of vegetables. It is a rich and creamy dish that is packed with protein and flavors. The soya chunks add a meaty texture to the dish, while the vegetables provide a burst of freshness. This korma is perfect for vegetarians and vegans, and can be enjoyed with rice or roti.

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35minstotal
35m.total
Soya Vegetable Korma
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Ingredients for Soya Vegetable Korma Recipe

  • 1/4 cup Soya Chunks
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/2 Tomatoes, Finely Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Garam Masala
  • 1/4 cup Mixed Vegetables
  • 1/4 cup Coconut Milk
  • As required Salt To Taste
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Soya Vegetable Korma Recipe

Cooking Directions

  • STEP 1.1. Start by soaking the soya chunks in hot water for 15-20 minutes. Once they are soft, drain the water and squeeze out any excess moisture.
  • STEP 2.2. Heat oil in a pan and add cumin seeds. Let them splutter and then add chopped onions. Saute until the onions turn golden brown.
  • STEP 3.3. Add ginger-garlic paste and saute for a minute. Then, add chopped tomatoes and cook until they turn mushy.
  • STEP 4.4. Now, add the spices - turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
  • STEP 5.5. Add the soaked soya chunks and mix them with the masala. Cook for 2-3 minutes.
  • STEP 6.6. Add the chopped vegetables of your choice, such as carrots, peas, and bell peppers. Mix well and cook for another 5 minutes.
  • STEP 7.7. Pour in coconut milk and mix everything together. Let it simmer for 10-15 minutes on low heat.
  • STEP 8.8. Finally, garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • 1. Make sure to squeeze out the excess moisture from the soaked soya chunks to prevent the korma from becoming watery.
  • 2. You can customize the vegetables according to your preference. Add more or less depending on what you like.
  • 3. Adjust the spice levels according to your taste. Add more chili powder for a spicier korma or reduce it for a milder version.

Storage and Serving

  • 1. Leftover Soya Vegetable Korma can be stored in an airtight container in the refrigerator for up to 3 days.
  • 2. Reheat the korma in a pan or microwave before serving.
  • 3. Serve the Soya Vegetable Korma with steamed rice, jeera rice, or roti for a complete meal.
Nutrition
value
239
calories per serving
8 g Fat9 g Protein39 g Carbs20 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    9g
  • Carbs
    39g
  • Fiber
    20g

MacroNutrients

  • Carbs
    39g
  • Protein
    9g
  • Fiber
    20g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    461mg
  • Iron
    5mg
  • Vitamin A
    1921mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    7mg
  • Phosphorus
    167mg
  • Selenium
    5mcg
  • Zinc
    1mg
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
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Recipe By Slurrp