165min 2 ppl
Soya Chunks Bhuna
50 minutes
2 people
Medium
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 28g
Carbs 16g
Fats 10g
About this dish
Rehydrated soya chunks absorb the deeply reduced spiced tomato masala like a sponge, delivering a satisfying meaty texture in this boldly flavoured, protein-packed vegan bhuna.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chillifinely sliced0.5
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Dried Soya Chunks100 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Salt1 to taste
Oils & Condiments
- Hot Waterfor soaking400 ml
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy frying pan
- Mixing bowl
- Sieve or colander
- Wooden spoon
- Chef's knife
- Cutting board
- Fine grater
Method
1
Finely dice the onion, mince the garlic, grate the ginger, and finely slice the green chilli. Roughly chop the fresh coriander and set aside.
Approx. 8 minutes
2
Soak the soya chunks in 400ml of hot water for 15 minutes until rehydrated and soft. Drain, then squeeze firmly to remove as much liquid as possible.
Approx. 15 minutes
3
Heat the vegetable oil in a large heavy frying pan over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the diced onion and cook for 10 minutes, stirring frequently, until deep golden brown.
Approx. 10 minutes
5
Add the minced garlic, grated ginger, and sliced green chilli. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring to toast the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes. Cook on high heat for 8 minutes, stirring frequently, until the masala is very thick and the oil separates at the edges.
Approx. 8 minutes
8
Add the squeezed soya chunks and stir well to coat in the masala. Cook for 8 minutes over medium-high heat, stirring regularly, until the sauce is almost dry and clinging to the chunks.
Approx. 8 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve immediately, scattered with the chopped fresh coriander.
Approx. 1 minutes
