Lucky And Vin

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   Jan 07

Soy curry

I wanted to prepare something different for my husband for dinner tonight. Searching online, I came up with a recipe for soy curry. With a few changes, I have made my very own proteinaceous health dish. Here’s how it goes.

(The snap is HOT from the stove ;-) I think you can literally See the heat vapours!!!)



Soy chunks – 1 cup

Onion – 2

Tomato – 1

Capsicum – 1

Green Chilly – 3


Clove – 5

Cinnamon – 2

Fennel seeds – From 1 pod

Mustard seeds – Very little

Ginger garlic paste – A pinch

Coriander powder – 1 tsp

Chicken masala – 1 tsp

Vegetarian Tastemaker – 1 sachet


  • Take a cup of soy chunks and put them in hot water till they get all puffed up.
  • After they cool down, rinse and drain them well. Mince them in a blender at “pulse” (one spin will do). Do not make it a paste.
  • Heat the pan with the required amount of oil. Fry the mustard seeds, fennel seeds, cinnamon and clove. After a few moments, add the sliced onions, diced tomatoes, chopped capsicum and green chillies. Add ginger-garlic paste.
  • Once the onion starts turning pinkish-brown, off the stove and let the mixture cool.
  • Once it has cooled, make it a paste using a blender. Add it to the pan and fry for a minute before adding the soy chunks.
  • Add salt to taste and pour water according to the consistency you require.
  • Cook with the pan closed under medium flame until you reach the right gravy consistency.
  • Garnish with curry or coriander leaves and maybe with a few long thin slices of green/red chilly.

This dish can be had with rotis as well as with rice too. Eating food when hot tastes much better than once it cools down.


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