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Meal Maker Curry (Soya Chunks Curry)

Meal Maker Curry
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.
https://www.youtube.com/watch?v=r-u_Y17dVDQ

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.

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 4
Calories: 354
Best Season: Suitable throughout the year
Dietary: Gluten Free, High-Fiber, High-Protein, Nut-Free, Vegetarian
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
  • 2 cups soya chunks (soak in hot salted water)
  • hot water (as needed)
  • salt (as needed)
    • To make masala powder
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 tsp peppercorns
  • 1 small piece cinnamon
  • 2 cardamom pods
  • 2 cloves
  • 3 red chilli (dried)
  • 5 cashew (to roast)
    • To make meal maker curry
  • 2 cups soya chunks (soaked and squeezed)
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 1 small piece cinnamon
  • 3 onion (finely chopped)
  • 1 green chilli (slit)
  • 1 tsp ginger garlic paste
  • 4 tomato (chopped)
  • 1/4 tsp turmeric powder
  • 1 tsp salt (or to taste)
  • freshly ground masala powder (from above)
  • 1 cup curd (beaten)
  • water (as needed)
  • handful coriander leaves (chopped)
Instructions
    Prep Work
  1. 1
    Soak soya chunks

    Take two cups of soya chunks, pour enough hot water, salt and soak for 15 minutes.

  2. 2
    Roast spices and cashewsspices and cashews roasting in a panTo a pan add coriander seeds, fennel seeds, cumin seeds, pepper corns, cinnamon, cardamom, cloves, red chillies, cashew nuts and roast them.
  3. 3
    Cool and grindroasted spices cooled and ground into a powderCool the ingredients and grind it to a nice powder.
  4. 4
    Squeeze soya chunksSqueeze the soaked soya chunks and put it in a bowl.
  5. 5
    Chop vegetablesFinely chop the onions and tomatoes and slit the green chilli.
    6. Method
  6. 6
    Heat oil and sauté aromaticsoil heating with cumin and cinnamon, onions sautéing in a kadai

    To a kadai, add oil, cumin seeds, a piece of cinnamon, finely chopped onions, slit green chilli, ginger garlic paste and sauté well.

  7. 7
    Add tomatoesAdd chopped tomatoes and cook till mushy.
  8. 8
    Add spicesAdd turmeric powder, salt, freshly ground masala powder and mix well.
  9. 9
    Simmer masalaAdd water and cook the masala.
  10. 10
    Add curdcurd being mixed into the simmering masalaAdd curd and mix again.
  11. 11
    Add soya chunksOnce the oil separates, add the soya chunks and mix it along with the masala.
  12. 12
    Cook furthercurry simmering gently in the panAdd little more water and cook for 10 minutes.
  13. 13
    Finish and garnishfinished meal maker curry garnished with corianderAdd chopped coriander leaves and your meal maker curry is ready to be served with roti or pulkas of your choice.

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.

Keywords: Meal Maker Curry, soya chunks curry,

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Read it online: https://homecookingshow.in/recipe/meal-maker-curry/
Hema Subramanian
Hema Subramanian
Food and Lifestyle Blogger

I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.

My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!

- Hema Subramanian