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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

Cooking Instructions

  • 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.
Serves 4 people

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