Ever wish you had a meaty, satisfying curry that’s actually vegetarian and packed with protein?
That’s exactly what Meal Maker Curry (soya chunks curry) delivers — hearty, saucy, and ridiculously easy to scale. If you’re trying to eat more plant protein without sacrificing comfort food vibes, this one’s for you.
What it tastes like and why you’ll love it
The curry has a warm, roasted-spice backbone with a tangy tomato base and a creamy hit from curd.
Soya chunks soak up the masala so each bite is flavorful and meaty in texture. Think of it as a vegetarian “chicken curry” experience — satisfying, chewy, and great with rice or flatbreads.
Why this dish is great — health & practical benefits
- High protein: Soya chunks are rich in plant protein and excellent for vegetarians.
- Low-fat, high-satiety: When cooked into a robust gravy, they keep you full longer.
- Budget-friendly: Soya is inexpensive compared to many proteins.
- Make-ahead & freezer-friendly: The curry reheats well; perfect for meal prep.
Ingredients — what each one brings (flavor + function)
- Soya chunks: Neutral texture that soaks up masala; the main protein.
- Dry roasted masala (coriander, fennel, cumin, pepper, warm spices + cashew): Adds depth, mild sweetness and a rounded, restaurant-style aroma. Cashews lend subtle creaminess without heavy cream.
- Onion + tomato base: Foundation of body, natural sweetness, and acidity.
- Ginger-garlic & green chilli: Heat and aromatic lift.
- Curd: Adds tang and a silky mouthfeel, balancing spices.
- Cumin, turmeric, salt: Basic seasoning and earthiness.
- Coriander leaves: Bright finish and freshness.
Vegan Swap 🌿: Skip the curd and use coconut yogurt or blended cashew cream for the same creamy texture and a subtle sweetness that pairs beautifully with the roasted masala.
How it all comes together
Start by rehydrating your soya chunks in hot salted water — squeeze out the excess so they don’t dilute the gravy. While they’re soaking, roast the coriander, fennel, cumin, peppercorns, whole warm spices and a few cashews until fragrant; once cooled, grind them into the curry’s flavor engine: a freshly roasted masala powder.
Now warm oil in a pan and fry cumin and a stick of cinnamon to bloom the aromatics. Soften plenty of sliced onions, then add ginger-garlic and whole green chilli for heat. Let chopped tomatoes reduce until they break down into a cohesive masala. Stir in turmeric, salt and the roasted masala powder, pour a little water and let it simmer so the flavors marry. Stir in whisked curd to add creaminess — you’ll see the gravy thicken and become glossy.
Finally fold in your squeezed soya chunks, adjust consistency with water and simmer for a short while so the chunks absorb the masala. Finish with chopped coriander. The result: chewy, saucy soya that tastes like it’s been simmering all day.
Pro Tip 💡: After simmering, switch off the flame and let the curry rest for 10–15 minutes before serving — the soya chunks absorb the masala better and the flavor deepens. If the gravy feels slightly tangy from curd, a pinch of sugar or a splash of milk will round it out.
What goes along (best pairings)
- Rotis / phulkas / parathas — classic and quick.
- Steamed basmati or jeera rice — makes it an instant one-bowl dinner.
- Jeera rice or pulao — for a mildly spiced accompaniment.
- Simple salad or raita — adds crunch and cooling contrast.
How to serve
Serve piping hot. Spoon a ladle of curry alongside stacked rotis or over a bed of rice, and finish with freshly chopped coriander. A wedge of lemon on the side brightens the curry if it needs a lift.
Packing & lunchbox tips
- Pack separately: Store curry and rotis/rice in separate containers to avoid sogginess.
- Reheat gently: Microwave briefly or simmer on the stove with a splash of water; this rehydrates the soya chunks.
- Freezer: Portion the curry into airtight containers — it freezes well for up to a month. Thaw overnight in the fridge.
Party & bulk preparation
- Double the masala: Roast a larger batch of the spice/cashew powder and refrigerate — it’s a shortcut for many curries.
- Batch soak: Soak several cups of soya at once, squeeze, and refrigerate for 1–2 days.
- Keep vesseled warm: Use a slow cooker on low to serve at gatherings; add fresh coriander and a squeeze of lemon just before serving.
Meal Maker Curry (Soya Chunks Curry)
Description
This Meal Maker Curry is a hearty, high-protein vegetarian dish made with soya chunks simmered in a roasted spice masala and creamy curd. The soya chunks soak up all the flavors, making every bite rich and satisfying. It’s simple enough for a weeknight dinner but special enough to serve with guests. Pair it with hot rotis, pulkas, or even steamed rice — either way, it’s comfort food that leaves you full and happy.
Ingredients
For soak soya chunks
To make masala powder
To make meal maker curry
Instructions
Prep Work
-
Soak soya chunks
Take two cups of soya chunks, pour enough hot water, salt and soak for 15 minutes.
-
Roast spices and cashews
To a pan add coriander seeds, fennel seeds, cumin seeds, pepper corns, cinnamon, cardamom, cloves, red chillies, cashew nuts and roast them.
-
Cool and grind
Cool the ingredients and grind it to a nice powder.
-
Squeeze soya chunks
Squeeze the soaked soya chunks and put it in a bowl. -
Chop vegetables
Finely chop the onions and tomatoes and slit the green chilli.
Method
-
Heat oil and sauté aromatics
To a kadai, add oil, cumin seeds, a piece of cinnamon, finely chopped onions, slit green chilli, ginger garlic paste and sauté well.
-
Add tomatoes
Add chopped tomatoes and cook till mushy. -
Add spices
Add turmeric powder, salt, freshly ground masala powder and mix well. -
Simmer masala
Add water and cook the masala. -
Add curd
Add curd and mix again.
-
Add soya chunks
Once the oil separates, add the soya chunks and mix it along with the masala. -
Cook further
Add little more water and cook for 10 minutes.
-
Finish and garnish
Add chopped coriander leaves and your meal maker curry is ready to be served with roti or pulkas of your choice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 354kcal
- % Daily Value *
- Total Fat 17.3g27%
- Saturated Fat 2.8g14%
- Sodium 607mg26%
- Potassium 1066mg31%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 8.5g34%
- Sugars 8g
- Protein 25g50%
- Vitamin C 19.8 mg
- Calcium 154 mg
- Iron 3.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Meal Maker Curry, soya chunks curry,
