Soya Matar Curry
Soya Matar Curry is a delicious vegan curry made with soy chunks and green peas. It is a great source of protein and fiber, making it a healthy and nutritious meal. This recipe is gluten-free and contains less oil, making it suitable for those on a low-fat diet. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
147 kcal
Protein
15 g
Carbs
18 g
Fat
2 g
Fiber
8 g
Ingredients
Soya chunks (Nutrela)
0.5 cup (100g)
Green Peas
1 small cup (100g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 cup (200g)
Chopped Green Chilli
1 tsp (2g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1.5 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Boil the soya chunks in water for 5 minutes. Drain and rinse with cold water. Squeeze out the excess water and keep aside.
Cooking Steps
In a non-stick pan, heat oil over medium heat. Add onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic 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, red chili powder, and salt. Stir well.
Add boiled soy chunks and green peas. Mix well, ensuring the soy chunks and peas are coated in the masala.
Add water and cover over the pan with a lid and let it cook for 10-12 minutes over low heat until the vegetables are cooked.
Garnish with fresh coriander leaves and serve hot.