Vegan Spinach and Soya Chunks Curry

Vegan Spinach and Soya Chunks Curry

In our home everyone loves green :)At least thrice in 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. Let me tell you what soya chunks are.

Soya Chunks are textured vegetable protein shortly called as TVP. These soya chunks 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 🙂

I usually make palak paneer with the spinach leaves but occasionally I do this recipe, 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 🙂


Check out the curry recipe video here….

Vegan Spinach and Soya Chunks Curry

June 18, 2018
: 2
: 10 min
: 30 min
: 40 min
: Easy

Yummy vegan curry recipe which has high protein content.


  • ¾ the cup of dried soya chunks
  • 2 fistful hands of spinach
  • 2 cups of water + ½ cup
  • Salt
  • 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
  • Step 1 Heat a sauce pan and 2 cups of water. Once the water started boiling add the some salt followed by soya chunks.
  • Step 2 Cook the soya chunks until it turns soft (May take 4-5 minutes).
  • Step 3 Drain the soya chunks to a separate bowl once down.
  • Step 4 In the same water add the spinach and blanch it (Just for 2 minutes)
  • Step 5 Remove the spinach leaves and transfer it to cold water to stop further cooking (It helps to retain the beautiful green color)
  • Step 6 Drain the spinach leaves from cold water and add it to a blender.
  • Step 7 Add ginger, garlic and green chili to the same blender and puree the spinach and keep it aside.
  • Step 8 Heat a pan and oil. Once the oil is heated add the cumin seeds.
  • Step 9 Add the chopped onions and cook till the onions turn translucent.
  • Step 10 Add the garam masala, coriander powder, turmeric powder and salt.
  • Step 11 Now add the pureed spinach to it and cook until the oil used floats on top.
  • Step 12 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)
  • Step 13 Add ½ cup of water to it and cook for 5 minutes.
  • Step 14 Finally add some coconut milk or cream and some dried fenugreek leaves and switch off the flame.
  • Step 15 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.
  • 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.

If you are curry lover, then check the “Shahi Paneer” recipe here.

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