Step 1

Rinse the chunks 2 to 3 times in water and drain all the water. Add 3 cups water and pinch of salt to a pan. Add soya chunks.

Step 2

Boil for 5 minutes. This means that after the water starts to boil, continue to boil for a total of 5 minutes on medium heat.

Step 3

Drain the water. Rinse very well with fresh water.

Step 4

Press and squeeze the chunks to remove all the extra water the chunks have absorbed. Set aside.

Step 5

Heat 3 tablespoons neutral oil in a pan. Keep heat to medium-low or medium.

Step 6

Add 1 cup finely chopped onions and begin to sauté in the oil on medium-low to medium heat.

Step 7

Continue to sauté until onions start to caramelize and turn golden. Reduce heat to low.

Step 8

Add 1 teaspoon ginger-garlic paste to the pan with your caramelized onions.

Step 9

Mix and sauté for few seconds on a low heat until the raw aroma is gone.

Step 10

Add ½ cup finely chopped tomatoes. Sauté on low to medium-low heat until tomatoes soften and become pulpy. Let oil release from the sides.

Step 11

Add ground spices and sauté for 1 to 2 minutes on low heat.

Step 12

Add soya chunks with 2 tablespoons chopped coriander and 1 tablespoon chopped mint leaves.

Step 13

Mix well and season with salt.

Step 14

Add 1 cup water.

Step 15

Mix well. Cover and cook for 10 minutes on medium heat.

Step 16

TIP: If you do not have coconut milk, you can stop here and serve the soya chunks curry. The gravy here will have a medium to medium-thick consistency. If the gravy looks very thick, simply add a bit more water. Be careful not to add too much, as this will dilute the flavors.

Step 17

If including coconut milk, first switch off heat and then add 1 cup coconut milk.

Step 18

Mix very well. Put on the heat and simmer on low until the gravy is hot and then switch off heat. Do not boil as the heat can curdle the coconut milk.

Step 19

If you use coconut milk, I recommend following this step. Tempering the curry leaves and green chillies adds a lot of flavor to the curry gravy. If you are not using coconut milk, you can skip this step.

Step 20

Heat 1 tablespoon oil in a small pan. Whichever oil you have used earlier, use the same oil at this step.

Step 21

Add 1 or 2 sliced green chillies (depending on your heat preference) and fry them for a few seconds.

Step 22

Add 12 to 15 curry leaves (chopped or kept whole).

Step 23

Stirring well, fry for a few seconds until curry leaves are crisp.

Step 24

Add the tempered spices and oil to the prepared meal maker curry. Mix well.

Step 25

Serve meal maker curry hot or very warm with Roti or Paratha for dipping, or enjoy with simple Steamed Basmati Rice, Jeera Rice or Ghee Rice if you are gluten-free. Garnish the curry with coriander leaves or mint leaves.

Step 26

You can also serve this soya vadi curry as a side gravy with Vegetable Biryani or Pulao.

Step 27

Store any leftovers in the refrigerator for up to one day only. Since coconut milk is used in the recipe, the gravy can curdle and go rancid if left for too long.

Step 28

To reheat, use a small saucepan. Add a bit of water if the curry has become thick.