Soya chunks spinach curry – Soy protein (meal maker) simmered in a healthy spinach curry with aromatic Indian spices, perfect vegan Indian curry to enjoy with rice, roti or naan!
Soya chunks spinach curry
In my home everyone loves greens! At least thrice a week, we will include spinach in our meal plan.
As we already know spinach is a super food having lots of vitamins, rich in fiber, iron, etc. its so good to add it in our daily diet. This soya chunks curry recipe is similar to palak panner recipe and I must say its a purely vegan recipe! I usually make this recipe to pair with rice or roti. If you like mild spiciness in your curries like me then this recipe is just for you!
What is soya chunks?
Soya Chunks are textured vegetable protein shortly called as TVP. These soya chunks (meal maker) are made from soy flour. They are available in various sizes like chunks, strips, granules and flakes. These are perfect replacement of meat; hence it is also called as soy meat. They have high protein content, Vitamins and Omega 3. So, most of the vegans include soya meat in their meal plan. The best part is they are so easy to cook 🙂
Why soya chunks spinach curry is my favorite?
- Vegan recipe
- Love the vibrant green color from the curry
- Easy to cook curry
- Can freeze the leftover
- Packed with protein
- Aromatic Indian Spices
I usually make palak paneer with the spinach leaves but I also make this soya chunks curry recipe every now and then , this time I tried in Vegan way 🙂 Indian curries are always best and unique on their own way. With the addition of few spices takes the curry to the next level. The same applies to this spinach soya chunks curry as well 🙂
Some health benefits of adding soya chunks in your daily diet
- It helps to increase bone health
- Improves digestion
- Soya helps to lower the blood cholesterol level
Health benefits of spinach
- Spinach strengthens your bone, eyesight and immune system.
- You will feel energized if you include spinach regularly in your diet.
- Lowers the risk of heart disease.
- Healthy skin and hair
Can I use frozen spinach for this curry recipe?
Absolutely! This recipe works with fresh and frozen spinach. Make sure you thaw the frozen spinach and drain the excess water before making the curry.
Can I freeze the spinach soya chunks curry?
Yes you can freeze the curry. Pour the curry in a freezer safe box and you can freeze it for months. Before you want to eat the curry, thaw them and re heat the curry in a microwave or stove top.
You may also like these Indian curry recipes
Check the spinach soya chunks curry recipe below
How to make soya chunks curry recipe
Spinach Soya Chunks Curry
- ¾ the cup of dried soya chunks
- 2 fistful hands of spinach
- 2 cups of water + ½ cup
- 1 inch ginger
- 1 garlic clove
- 3 green chilies
- 2 tablespoons of oil
- 1 teaspoon of cumin seeds
- ½ of finely chopped onions
- ½ teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1 teaspoon of coriander leaves
- ½ teaspoon of kasthuri methi/ dried fenugreek leaves
- 2 tablespoons of coconut milk or cream
- Heat a sauce pan and 2 cups of water. Once the water started boiling add the some salt followed by soya chunks
- Cook the soya chunks until it turns soft (May take 4-5 minutes)
- Drain the soya chunks to a separate bowl once down
- In the same water add the spinach and blanch it (Just for 2 minutes)
- Remove the spinach leaves and transfer it to cold water to stop further cooking (It helps to retain the beautiful green color)
- Drain the spinach leaves from cold water and add it to a blender
- Add ginger, garlic and green chili to the same blender and puree the spinach and keep it aside
- Heat a pan and oil. Once the oil is heated add the cumin seeds
- Add the chopped onions and cook till the onions turn translucent
- Add the garam masala, coriander powder, turmeric powder and salt
- Now add the pureed spinach to it and cook until the oil used floats on top
- Then add the cooked soya chunks and mix it well. (If you desire a dry curry, you can switch off the flame in this stage itself)
- Add ½ cup of water to it and cook for 5 minutes
- Finally add some coconut milk or cream and some dried fenugreek leaves and switch off the flame
- Enjoy this curry with a bowl hot steamed rice or roti or even with idlies
- Instead of cooking the soy chunks you can also soak it in hot water for 30 minutes and squeeze the extra water and use it.
- Since it’s a vegan recipe I have used coconut milk for the creaminess but you can also use heavy cream or milk instead.
- In the curry, I have used dried fenugreek leaves at the end of the curry which is purely optional.
- I have used canola oil for the recipe but you can also use coconut oil instead.