Soya Chunks Pepper Curry is protein rich curry prepared with soya chunks and pepper/capsicums in South Indian style, onion-tomato based curry. Soya chunks also known as textured vegetable protein is a defatted soy flour product and a by-product of extracting soya bean oil. They are a great source of protein for vegetarians and known to provide more protein than meat.
If you are looking for a healthy filling option for your weekday dinner, then this curry is a perfect choice. Chunks of soya and capsicum are cooked with small onions and spices in south Indian style and this pairs perfectly with chapati/roti.
Serve Soya Chunks Pepper Curry along with Tomato Onion Cucumber Raita and Tawa Parathas for a weekday lunch or dinner.
If you like this recipe, you can also try other Soya recipes such as
Cuisine: Indian
Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 30 M
To begin making the Soya Chunks Pepper Curry recipe, bring water to boil in a small saucepan.
Remove the water from the flame and add soya chunks. Keep it aside for about 10 minutes.
Drain the water from the soya chunks and squeeze out the water from the soya chunks.
In a Kadai, add oil and heat it over medium flame. Once the oil is hot, add garlic cloves and curry leaves. Fry it for a minute.
Now, add green chilies and fry for a minute. Slide the chopped onions and cook until they become translucent.
Add chopped tomatoes and cook until they become mushy. Add the spices and cook them for few minutes.
Add soya chunks and capsicum pieces to the mixture and combine them well.
Add water and cook them until they are cooked completely. Simmer the curry and cook until the required consistency.
Season it with required salt and switch off the flame. Serve hot.
Serve Soya Chunks Pepper Curry along with Tomato Onion Cucumber Raita and Tawa Parathas for a weekday lunch or dinner.