This curry simmers soaked, squeezed dry soy chunks in coconut milk and crushed tomatoes with onion, garlic, ginger and curry paste. It cooks in about 30 minutes and finishes with baby spinach and lime. It serves 4 with rice or flatbread.
The chunks soak up the sauce as they simmer, so the longer it cooks, the more flavour they hold.
Use any plain dry soy chunks you can buy today; VEGIE Chunks are a range concept.
3 tbsp curry paste (check it is vegetarian; some contain fish or shrimp) or 2 tbsp mild curry powder
400 g can crushed tomatoes
400 ml can coconut milk
1 cup (250 ml) vegetable stock
1 tbsp soy sauce
2 cups (about 60 g) baby spinach
Juice of 1/2 lime
Salt, to taste
To serve
Cooked basmati rice or flatbreads
A handful of coriander
Method
Soak the chunks. Cover the dry soy chunks with boiling water or stock and soak or simmer them for the time on your pack, until soft all the way through. Drain and squeeze out as much liquid as you can.
Build the base. Heat the oil in a large pot over medium heat. Cook the onion for 6 to 8 minutes until soft and golden. Add the garlic and ginger for 1 minute, then the curry paste for 1 to 2 minutes until fragrant.
Coat the chunks. Add the squeezed chunks and stir for 2 minutes so they are coated in the paste.
Simmer. Add the tomatoes, coconut milk, stock and soy sauce. Simmer gently, uncovered, for 15 to 20 minutes, stirring now and then, until the sauce thickens.
Finish. Stir in the spinach until it wilts, 1 to 2 minutes. Add the lime juice and salt to taste. Serve with rice or flatbread and coriander.
Tips and swaps
Add a 400 g can of drained chickpeas with the tomatoes to stretch the curry.
Light coconut milk works but gives a thinner sauce.
Swap the spinach for frozen peas, added 3 minutes before the end.
How much protein is in this recipe?
Protein per serving depends on your brand of soy chunks and on your curry paste and coconut milk. Use the Nutrition Facts on each pack; our protein-per-serving guide shows how to add them up. For more, see protein per serving in vegetarian foods.
How do I store leftovers?
Cool leftovers quickly and refrigerate them promptly in small containers. Australia’s Food Safety Information Council advises eating refrigerated leftovers within 2 to 3 days and reheating them until steaming hot, at least 75°C in the centre.
Allergens
Contains soy. Soy is one of the allergens that must be declared on food labels in Australia and New Zealand, so this recipe is not suitable for anyone with a soy allergy. Soy sauce, pasta, tortillas and some stocks can also contain wheat or other allergens, so check every label.
Frequently asked questions
How do you soften soy chunks for curry?
+
Cover them with boiling water or stock and soak or simmer them until soft all the way through, following your pack. Then squeeze out the liquid so they can soak up the curry sauce.
Can I use tofu or chickpeas instead?
+
Yes. Add cubed firm tofu or drained canned chickpeas with the tomatoes; neither needs soaking.
Is this curry vegan?
+
It is if your curry paste and stock are vegan. Some curry pastes contain fish or shrimp, so check the label.
How long does soy chunk curry keep?
+
Refrigerate leftovers promptly in small containers and eat them within 2 to 3 days, reheating until steaming hot, as the Food Safety Information Council advises.
VEGIE is a soy-protein pantry food in development. Join the launch list for product news. It is not an order, and there is no price or launch date yet.
