Soya Chunk Coconut Curry

Ingredients

• Soya chunks - 50 g
• Onion - 2 whole
• Turmeric powder - 1/4 tsp
• Kashmiri chili powder - 2 tsp
• Coriander powder - 2 tsp
• Pepper powder - 1/4 tsp
• Coconut milk - 1/2 cup
• Coconut milk - 1 cup
• Garam masala powder - 3/4 tsp
• Salt
• Coconut oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Dry red chilies - 3 whole
• Curry leaves

Instructions

1. 1Soak the soya chunks in plenty of water for 2 hours, then squeeze out the excess water and set them aside so they are ready to cook.
2. 2Bring a saucepan of water to a boil, add the squeezed soya chunks and simmer until they are tender; drain and keep aside.
3. 3Heat the coconut oil in a large skillet, then sauté the chopped onions until they turn light brown and begin to caramelize, which brings out their sweetness.
4. 4Add the turmeric (1/4 tsp), Kashmiri chili powder (2 tsp), coriander powder (2 tsp) and pepper powder (1/4 tsp) to the onions and fry briefly until the raw spice smell disappears and the mixture smells fragrant.
5. 5Stir in the drained soya chunks, add the second-extracted coconut milk (1 cup) and salt to taste, then simmer the curry until the soya has absorbed the flavors and the gravy begins to thicken.
6. 6Once the gravy thickens, stir in the first-extracted coconut milk (1/2 cup) and the garam masala (3/4 tsp), then remove the pan from the heat to preserve the fresh coconut aroma.
7. 7Heat a little of the reserved coconut oil in a small pan, add the mustard seeds (1/2 tsp), dry red chilies (3 whole) and curry leaves; when the mustard seeds splutter, pour this tempering over the curry and stir gently to combine.
8. 8Serve the curry hot with steamed rice or chapati. Optional: garnish with a handful of fresh coriander leaves for a bright finish.