Pumpkin Seed and Soya chunks Curry
This Pumpkin Seed and Soya chunks Curry is a delicious and healthy vegan dish that is packed with protein and other essential nutrients. This dish is gluten-free and vegan, making it suitable for many dietary preferences. It is a great source of plant-based protein, thanks to the soybeans and sunflower seeds. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
163 kcal
Protein
12 g
Carbs
14 g
Fat
7 g
Fiber
5 g
Ingredients
Pumpkin seeds
30 gm (30g)
Soya chunks (Nutrela)
50 gm (50g)
Chopped Onion
0.5 medium cup (80g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Olive Oil
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Soak Soya Chunks in hot water for few mins, then squeeze out excess water from it, keep aside.
-Soak Pumpkin seeds for 30 mins.
Cooking Steps
Heat oil in a pan over medium heat. Add finely chopped onions and sauté for 2-3 minutes until they turn translucent.
Add minced garlic and ginger paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well.
Add soaked soya chunks and pumpkin seeds and mix well to coat them in the masala.
Add enough water to cover the soya chunks and pumpkin seeds. Cover the pan with a lid and let it cook for 20-25 minutes over medium heat until the are cooked and the gravy thickens.
Garnish with fresh coriander leaves and serve hot.