Piping Pot Curry · by Meeta Arora★ 4.9 (40)
Soya Chunks Curry
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 35%
CARBS 25G57% OF CAL
10G FIBER8G SUGAR7G OTHER
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian curry made with soya chunks simmered in tomato and spiced sauce with peas and aromatic spices. Hearty and protein-rich, served with roti or rice.
mainindiancurrytofu🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Soya chunks (also called meal maker, soya nuggets, or Nutrela. I used mini chunks)
- 4.5 cup Water (divided)
- 2 cup Green peas (frozen)
- 1 Onion (diced, about 1.5 cups)
- 1/2 tablespoon Ginger (grated)
- 1/2 tablespoon Garlic (minced)
- 2 Tomato (medium size, pureed)
- Cilantro (to garnish)
- 1 inch Cinnamon (Dalchini)
- 1/2 teaspoon Black Peppercorns
- 1 Bay leaf (Tej Patta)
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder (adjust to taste)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt (adjust to taste)
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 35%
CARBS 25G57% OF CAL
10G FIBER8G SUGAR7G OTHER
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 670mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 910mg
- Calcium
- 111mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 670MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.