Friday, April 15, 2011

Soy Meat Curry (Textured Soy Protein)

Textured soy protein is available as dry flakes or chunks. It will keep its structure when hydrated. Hydrated textured soy protein chunks have spongy texture similar to meat. It can be used as a meat replacement, its low in cost, high in protein, low in fat, and has a longer shelf life.

Soy meats spongy texture enables maximum absorption of flavors. It could be replaced like meat balls or minced meat to make Bolognese sauce or vegetarian cutlets.

Serves 3-4

300g Soya meat
2 tbsp tomato puree
2 tbsp dark soy sauce
100ml sesame oil
1 onion diced
1 tbsp minced garlic and ginger
Few curry leaves
1 pandan (Rampe) leaf tied into a knot
1 tsp of each fenugreek, mustard and cumin seeds
2 tbsp curry powder
1 tbsp chili powder
200g low fat yoghurt / 200ml reduced fat coconut cream
200 ml water
1 tsp garam masala


Soak soy meat in water for 10-15 minutes, till they are soft. (Alternatively you can microwave for 4-5 minutes) Squeeze and drain all water.
Marinate with soy sauce and tomato puree, set aside for 30 minutes.

Heat oil in a large non-stick pan, add soy meat stir for 5-10 minutes till they turn into slightly crispy texture. At this stage you may add more oil and sauté onion, garlic ginger, curry leaves, and pandan leaf. Stir till onions are translucent.

Add mustard, fennel and fenugreek seeds, when it starts to splutter add curry powder and chili powder. Add yogurt and stir till soy meat is coated with all spices.

Add water and bring to boil closing the lid. When gravy starts simmering add garam masala and salt to taste.

Serve with rice/ roti/ bread/ pittu/ string hoppers.

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