Indian Curry with Dark Soya Chunks
Textured or texturised vegetable protein (TVP), also known as textured soy protein (TSP), soy meat/soya meat, is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of meat, but yet contains no fat.
This recipe uses soya chunks in an authentic Durban curry.
1 cup dark dry soya chunks
2 tsp jeera seeds
2 peeled and pureed tomatoes
½ cup cut, washed and shredded cabbage
½ tsp mustard seeds
1 tsp ground ginger
¼ tsp tumeric
2 tsp masala
pinch asfoetida powder (hing)
2 tsp salt
1 Tbsp oil
- Soak the soya chunks in boiling hot water for 10 minutes. Drain, rinse and keep aside in a colander.
- In a cooking pot, put the oil, mustard, jeera and asfoetida.
- Then add the soya chunks, ginger, tumeric, masala, salt, and a little water and cook.
- Keep stirring and check to see that all the water has not boiled down. Cook for +/-30 minutes; at that time the soya should be soft and a spoon should be able to cut through it.
- Add the cabbage and tomato and allow to cook for a further 10 minutes.
- The chunks should have a nice gravy with it.
- Serve with Basmati rice or roti.
Recipe supplied by Minesh Rajput, Vrushiks, Durban, Kwazulu Natal, South Africa
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