I have never liked soy chunks. I have had terribly cooked chewy chunks and that turned me off them. Also, they remind of 2008 in Zimbabwe. That was a difficult year and all you could find in shops at times were soy chunks and salt.
I bought some soy chunks last year and did not open them. The idea was to use them on one of our meat free nights, which I never did because I kept imagining all the bad things that could happen like being inedible. A couple of weeks ago I was organising kitchen cabinets and saw the chunks. I really did not want to throw them out, I decided to try and use them again.
I made a curry with them.
It is not too spicy and while I did not fall in love with soy chunks they made a good meal. I know some people love them so I am sharing the recipe I used.
Suy chunks curry
Ingredients
- 1 onion roughly chopped
- 1 cup soy chunks
- 2 garlic cloves peeled and crushed
- 1 thumb-sized piece fresh root ginger peeled and finely grated
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- pinch salt
- 2 tablespoon tomato paste
- 1 cup greek yoghurt
Instructions
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Soak the soy chunks in two cups boiling water for at least 20 minutes but not overnight.
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In a skillet, saute the chopped onion in the canola oil until translucent. Add the crushed garlic and ginger and stir for about 30 seconds. Add all the spices and stir.
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Drain the soy chunks and add them to the skillet. Stir to coat with the onion mixture. Add the tomato paste and stir. Add the yogurt, stir and bring a simmer. Season with salt and pepper. Add 1/2 cup of water and simmer for about 30 minutes.
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Serve hot with sadza or rice.
