How to cook a Sri Lankan-vegetarian soya meat curry.
Soya meat curry made with soya chunks, a tomato-based spice mix that includes onions, ginger-garlic, green chillies curry powder, turmeric and red chilli powder. Soya meat is also known as meal maker, veggie chunks, soy meat, soya chunks, soya nuggets, and TVP.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 cup water
- 1 soya meat packet(2 packs for a family of five)
- 4 tbsp oil
- A sprig of curry leaves(substitute with a bay leaf)
- 1 tbsp ginger and garlic paste
- 1 large onion sliced thin
- 1 green chilli sliced thin
- 1 large tomato cut into wedges
- 3 red dry chillies(optional, substitute with 1 teaspoon of red chilli flakes)
- 1/2 tsp turmeric powder
- 1 and 1/2 tablespoons of curry powder
- 1/2 tsp chilli powder(increase to 1 teaspoon or more as per your need)
- 1 tbsp tomato ketchup(add 1 more tablespoon to give more flavor)
- 1/2 cup coconut milk
- Salt to season
Instructions
- 1
A packet of soya meat is sufficient for 3 individuals with single servings.
- 2
I usually have to make 2 packs for the family (5 individuals with multiple servings).
- 3
If you are cooking 2 packs of soya meat, double all ingredients on the ingredient list.
- 4
Boil two cups of water in a pan.
- 5
Once the water is boiled, remove the pan from the stove(be careful here). add a teaspoon of salt followed by the dry soya chunks.
- 6
Close the pan with a lid and leave the soya meat in for 5 minutes or until the chunks have expanded and taken the texture of tiny sponges.
- 7
Place the pan in a sink and drain the excess water until you are left with the soya chunks.
- 8
Run cold water for a few seconds through the veggie chunks to remove heat.
- 9
Take a handful of the soya, squeeze and squeeze until you remove water from them.
- 10
Take care not to burn your hands while doing this with the remaining heat from the water you are squeezing out. set aside.
- 11
In a separate pot, over medium heat, pour in the oil(4 tbs), followed by dry red or green chillies(2-3), onions(1 large), curry leaves(a sprig), ginger-garlic paste(1tbsp) and tomato(1).
- 12
Cook the ingredients for 7-10 minutes or until the onions turn slightly golden and the tomato wedges become easy to crush with your wooden spoon.
- 13
Reduce heat if you notice the ingredients sticking to the pan but continue cooking over low heat.
- 14
Once the ingredients in the pan turn soft, add turmeric(1/2 tsp), curry powder(1 and 1/2 tbs), chilli powder(1/2 tsp), and salt to season and combine all ingredients well, finally add the tomato sauce(1 tbs).
- 15
Mix all the ingredients in the pan well and make sure the spices are not sticking to the pan.
- 16
Check the taste and make the necessary adjustments to suit you.
- 17
You can add more curry powder(1 teaspoon more)if you find the curry taste is not coming through.
- 18
Pour in the coconut milk(1/2 cup, thick milk), gently stir and let the gravy thicken over low heat.
- 19
Once the gravy cooks for 5 minutes, add the soya chunks.
- 20
Mix well, cover halfway with a lid and let the curry slow simmer for another 15-20 minutes until gravy thickens and you notice they cover the soya chunks as well.
- 21
Season with salt if necessary, and remove from heat.
- 22
Serve with your favourite rice and curry dishes.