Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Soya Chunks Green Beans & Potato Curry Served in a Portuguese bun

I just love curries with texture and diverse flavours.  Soya chunks tend to rank very low when it comes to flavour and I am going to change this view.  All you need is a good balance of spices infused into these lovely protein bits.

Soya Chunks, Geen Beans & Potato Curry by Videhi

Preparation:  10 minutes

Cooking time 25 – 30 minutes

Serves 4-6

30ml Canola oil (or any oil of your choice)

¼ tsp black mustard seeds

2 sprigs tender curry leaves torn into pieces (25-30 leaves)

1 5cm piece cinnamon stick

½ medium onion finely chopped (½ cup)

1 tsp (15ml) garlic and ginger paste

1 cup dried light brown soya chunks soaked in boiling water

Handful Green Beans cut into 3cm pieces (1 ½ cups)

3 small potatoes cubed

2-3 tablespoons mix masala or paprika powder or chilli powder

1 tsp (5ml) turmeric powder

1 tsp (5ml) salt – adjust accordingly

2 medium tomatoes liquidised (½ cup)

2-3 cups water

½ cup finely chopped fresh coriander leaves

Pinch black salt

Dry Roast and Powder the following ingredients for dry masala

1 tbsp (15ml) coriander seeds

½ tbsp (7.5ml) cumin seeds

1 tsp (5ml) fennel seeds

¼ tsp fenugreek seeds

1 tbsp (15ml) urad dhal

2 cloves

2-3 red chillies (optional)

Temper

1 – 2 tbsp (15ml – 30ml) ghee (for a vegan option replace with vegetable ghee or oil)

½ tsp (7ml) yellow asafoetida)

4-5 green chillies sliced lengthwise

1 tbsp finely sliced ginger

10 curry leaves

6 Portuguese buns

Let’s cook 🙂

  • Heat oil in a pot. Add mustard seeds, curry leaves and cinnamon stick.  Once seeds pop and leaves splatter toss in the onions and cook until slightly brown.  Spoon in garlic and ginger paste and fry for 30 seconds.
  • Rinse soya chunks and remove water throw in chunks, green beans & potatoes. Add mix masala, turmeric powder, salt and dry masala. Give it a good mix and cook for 2 minutes on medium heat.
  • Thereafter add tomatoes and cook for another 5 minutes stirring occasionally.
  • Pour water and bring to boil than lower heat and simmer for 20 25 minutes until potatoes are soft and gravy thickens. Once cooked, turn off heat then add coriander leaves.  Sprinkle with a good pinch of black salt
  • To temper: In a separate pan – heat ghee. Toss in all ingredients.  Fry for 45 seconds to a minute until leaves are crispy and ginger is golden brown.  Throw over curry and serve.
  • Hollow out buns from the top, leaving the base still intact – add salad then spoon over curry and we good to go 😉

Best served with a green salad & vinaigrette dressing

You can substitute buns for roti or any bread of your choice.

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This entry was posted on May 25, 2015 by in Vegetarian.
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