Soya Chunks Green Beans & Potato Curry Served in a bun

I love curries with texture and diverse flavours.  Soya chunks tend to rank very low when it comes to flavour and I am going to change this view.  All you need is a good balance of spices infused into these lovely protein bits.

Preparation:  10 minutes Cooking time 25 – 30 minutes Serves 4-6

• A glug of olive oil 
• ¼ tsp black mustard seeds
• 2 sprigs tender curry leaves torn into pieces (25-30 leaves)
• 1 off 5cm  piece cinnamon stick
• 1 medium onion finely chopped 
• 1 tbsp (15ml) garlic and ginger paste
• 1 cup dried light brown soya chunks soaked in boiling water
• Handful Green Beans cut into 3cm pieces (1 ½ cups)
• 3 small potatoes cubed
• 2-3 tablespoons mix masala or paprika powder or chilli powder
• 1 tsp (5ml) turmeric powder
• 1 tsp (5ml) salt – adjust accordingly
• 2 medium tomatoes liquidised or 1/2 can of chopped tomatoes
• 2-3 cups water
• ½ cup finely chopped fresh coriander leaves
• Pinch black salt

Dry Roast and Powder the following ingredients for dry masala

• 1 tbsp (15ml) coriander seeds
• ½ tbsp (7.5ml) cumin seeds
• 1 tsp (5ml) fennel seeds
• ¼ tsp fenugreek seeds
• 1 tbsp (15ml) urad dhal
• 2 cloves
• 2-3 red chillies (optional)

Temper

• 1 – 2 tbsp (15ml – 30ml) vegetable  ghee ( or oil)
• ½ tsp (7ml) yellow asafoetida)
• 4-5 green chillies sliced lengthwise
• 1 tbsp finely sliced ginger
• 10 curry leaves

To Serve:

• 6 vegan Portuguese buns  or buns of your choice
• lettuce leaves or green salad

Let’s cook 🙂

• Soya Chunks – see recipe below for my marinated soya chunks.
• Heat oil in a pot. Add mustard seeds, curry leaves and cinnamon stick.  Once seeds pop and leaves splatter toss in the onions and cook until slightly brown.  Spoon in garlic and ginger paste and fry for 30 seconds.
• Throw in the chunks and then toss in the mix masala, turmeric powder, salt and dry masala. Give it a good mix and cook for a few 8-10 minutes on medium heat. Add the green beans & potatoes cook for a few more minutes.
• Thereafter add tomatoes and cook for another 5 minutes stirring occasionally.
• Pour water and bring to boil than lower heat and simmer for 20 – 25 minutes until potatoes are soft and gravy thickens. Once cooked, turn off heat then add coriander leaves.  Sprinkle with a good pinch of black salt
• To temper: In a separate pan – heat vegetable ghee. Toss in all ingredients.  Fry for 45 seconds to a minute until leaves are crispy and ginger is golden brown.  Throw over curry and serve. This step is optional.
• Hollow out buns from the top, leaving the base still intact – add salad then spoon over curry and we good to go 😉

Best served with a green salad & vinaigrette dressing  

You can substitute buns for roti or any bread of your choice.

Marinated soya chunks

• 250g soya chunks
  4 cups boiling water (1 litre) add more if is drys out. 
  1/2  heaped Tbsp salt
  1 Tbsp fresh garlic and ginger paste
  1 Tbsp Coriander powder
  1 Tbsp Cumin powder
  1-2 Tbsp Mild Kashmiri chilli powder or masala of your choice
  1/2 tsp Turmeric powder
  1/2 Cinnamon powder
  1 Tbsp garlic powder 
  1/2 Tbsp onion powder 
  3-4 cloves
  3-4 cardamom pods
  
  Brings the chunks to a boil.  
  When the chunks are soft add the above ingredients (in no particular order). 
  
  Make sure there’s a liquid in the pot.  
  
  Simmer for a bit you may add some oil at this point.  
  
  Allow to marinate for 30min or over night.