Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Curried Soya Chunks, Cauliflower & Sweet Bell Peppers

Many people have an aversion to soya, some dislike the texture others the taste.  I particularly enjoy the texture as I treat it purely as a vegetarian ingredient which adds a beautiful dimension to many vegetarian dishes.  I deliberately left out the nutritional and health aspects as I would like you to enjoy soya for what it is…along with my special spicing 🙂

Curried Soya Chunks, Cauliflower & Sweet Bell Peppers by Videhi

Preparation:  10 – 15  minutes           Cooking time:  30 minutes         Serves:  4 as a side dish

2 tbsp (30ml) olive oil

2-star anise

1 small cinnamon stick

2 cloves

1 black cardamom seed

¼ tsp mustard seeds

¼ tsp cumin seeds

30 tender curry leaves roughly torn

1 large onion finely chopped – 1 cup (250ml)

1 tbsp (15ml) fresh ginger & garlic paste

1 cup dry soya chunks soaked in boiling water

1 small cauliflower head (230g) cut into small florets

3-4 green chillies finely sliced

1 tbsp (15ml) coriander powder

½ tbsp (7.5ml) cumin powder

1 tsp (5ml) garam masala powder

½ tsp (2.5ml) tsp turmeric powder

1 tbsp (15ml) paprika powder or mild chilli powder (optional)

1 tsp (5ml) salt

½ cup water (optional – adjust accordingly)

1 small bell pepper cut into cubes

2 medium tomatoes finely ground – ¾ cup (187.5ml)

Let’s cook 🙂

  • Wash out all vegetable thoroughly
  • Heat the oil in a pot along with the 2-star anise, cinnamon stick, cloves & cardamom seed. Once hot enough, add in the mustard seeds, cumin seeds and curry leaves.  Once the mustard seeds pop and leaves splatter, add the onion and cook until golden brown.
  • Add the garlic and ginger – fry for a few seconds
  • Strain the soya chunks and add to the pot with along with the cauliflower and chillies – give it a good stir and immediately toss in the coriander powder, cumin powder, garam masala, turmeric powder, paprika powder and salt. Give it a good stir – cover the pot with a lid and cook on medium heat for 15 – 20 minutes until cauliflower softens.  Add a ¼ cup water at a time until cauliflower softens.  Note we don’t want the cauliflower to soften too much and break apart.
  • Once the cauliflower is soft but still firm – toss in the peppers and tomatoes. Cook for a further 10 minutes, stirring every now and then.
  • This curry is a semi-dry curry

* note the paprika powder gives that lovely rich red – ish colour 🙂

Serving suggestions:  serve as a side dish.  It is also perfect with roti as a main dish

 

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