Indian · serves 2

Soya Chunk Coconut Curry

Tamarind sour, chilli hot, coconut round. Soya chunks earn their place here.

30 min Some work Vegetarian

Ingredients

  • 1 cup soya chunks
  • 1 onion, ground to a paste
  • 3 garlic cloves, crushed
  • 2 tbsp tamarind extract
  • 1 tbsp sugar
  • 8 dried red chillies, pounded
  • 1 cup coconut milk
  • Juice of half a lemon
  • 2 tbsp oil
  • Salt

Method

  1. Soak the soya chunks in hot water with a squeeze of lemon, then squeeze them dry. Do this properly or they taste of nothing but soya.
  2. Fry the onion paste, garlic and chillies until the raw smell goes.
  3. Tamarind and salt. Cook until the mixture is dry and darkened.
  4. Soya chunks in, 2 minutes, then sugar.
  5. Coconut milk, bring just to a boil, cover and simmer 2 minutes. Serve with plain rice.

Questions people ask about Soya Chunk Coconut Curry

How long does Soya Chunk Coconut Curry take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of coconut milk in Soya Chunk Coconut Curry?

Use cashews blended smooth with water, about 15 cashews to a cup. Similar body, no coconut flavour.

Can I make Soya Chunk Coconut Curry ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Soya Chunk Coconut Curry vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Soya Chunk Coconut Curry?

Serve with plain rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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