Meal Maker Curry Recipe | Soya Chunks Curry

Soya Chunks Curry, also known as Meal Maker Curry, is a hearty and flavorful dish made with textured vegetable protein. The soya chunks are cooked in a rich tomato, onion, and coconut-based gravy with aromatic spices. This curry is deeply spiced, protein-rich, and satisfying. Serve it with roti, paratha, or steamed rice for a comforting meal.

What are Soya Chunks

Soya chunks are a type of plant-based meat substitute or mock meat made from defatted soya flour. In India, they are also known as soya vadi, meal maker, nutri-nuggets, soya nuggets or textured vegetable protein (TVP).

They are widely used as a protein-rich vegetarian option and are easily available in stores and online.

Soya chunks have a neutral taste and absorb flavors well, which makes them suitable for a variety of dishes. When cooked, they have a soft and slightly chewy, meat-like texture.

Since they are processed, it is best to consume them in moderation based on your preference and digestion.

About Meal Maker Curry Recipe

This meal maker curry is a simple and tasty way to include soya chunks in your meals. It is a good option for a protein-rich vegetarian curry.

The curry has a base of caramelized onions, softened tomatoes and creamy coconut milk, along with bold spices and herbs. The soya chunks absorb the flavors of the gravy well, making the dish tasty.

This recipe is a simple home-style version inspired by the way my mother used to cook with soya chunks, using everyday ingredients.

I don’t cook with soya chunks often, but after many reader requests, I am sharing this recipe. You can also try Soya Chaap Masala for another similar dish.

Ways to Use Soya Chunks

Since soya chunks are a meat substitute, you can use them in recipes where meat is usually added. When cooked, they have a soft, slightly chewy, meaty texture.

They absorb flavors well and work nicely in curries, pulao, and dishes like Soya Chunks Fry, Soya Biryani, Soya Keema and manchurian.

How To Prep Soya Chunks (Stepwise)

Before cooking, soya chunks need to be softened.

You can boil them in water, soak them in hot water or soak them in water for some time. I prefer the boiling method, as it softens them well and removes any raw smell.

This is the method I follow for most soya chunks recipes. The chunks soften nicely and take on flavors better.

With this method, you can also be sure there is no rawness or hardness left in the chunks. After boiling or soaking, squeeze out the excess water and then use them in the recipe.

1. First, rinse 1 cup of soya chunks 2 to 3 times in water and drain the water. Add 3 cups water and a pinch of salt to a pan. Add the soya chunks. 

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.

Tip: This is not the only method for preparing soya nuggets, rather is just my preferred way. You can also opt to soak the chunks in hot water for 30 minutes, or prep ahead and soak them in cool water overnight. 

3. Drain the water. Rinse very well with fresh water. 

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

How To Make Meal Maker Curry (Stepwise)

Make Onion Tomato Masala

1. Heat 3 tablespoons oil. I used coconut oil, but any neutral oil will do. Keep heat to medium-low or medium. 

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

2. First the onions will become light golden.

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

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

Crush 4 to 5 medium-garlic cloves and 1 inch peeled ginger in a mortar-pestle to get about 1 teaspoon of the paste.

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

6. Add ½ cup finely chopped tomatoes. 

7. Sauté on low to medium-low heat until tomatoes soften and become pulpy. Let oil release from the sides. 

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

Note: You can also switch the heat off when you add the spices if you prefer.

• ¼ teaspoon turmeric powder 
• ½ teaspoon cumin powder
• ½ teaspoon fennel powder – optional 
• ½ teaspoon garam masala powder 
• 1 teaspoon kashmiri red chilli powder or ½ teaspoon red chilli powder or cayenne 
• 1 teaspoon coriander powder 

Add Prepared Soya Chunks & Water

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

10. Mix well and season with salt. 

11. Add 1 cup water. 

Make Soya Chunks Curry

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

13. 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. 

If you prefer a creamy consistency for the meal maker curry, add 2 to 3 tablespoons almond powder (almond flour) or cashew powder.

Mix well and simmer for 3 to 4 minutes. If the gravy looks thick, add some water.

14. If including coconut milk, first switch off heat and then add 1 cup coconut milk. Use thick coconut milk and not thin or lite coconut milk.

If you include coconut cream, then add water as needed to give a medium consistency to the gravy.

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

Temper – Optional

16. 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. 

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

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

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

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

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

Serving Suggestions

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

Storage

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.

To reheat, use a small saucepan and add some water if the curry has become thick.

Tips From Dassana

1. Choose the right sized soya chunks: In India, soya chunks come in three basic varieties. For this soya chunks curry recipe, you can use either the regular soya chunks or mini chunks. Do not use the soya granules in this curry recipe. Make sure to check the meal maker expiry date and not use if they have gone rancid or have an off odor.
2. Coconut Milk Options: Coconut milk adds some rich creaminess to this meal maker curry. You can use canned or homemade thick coconut milk, or add coconut cream as well. Adjust water as needed if using coconut cream. Alternatively, you can add ground cashews or almond flour to thicken the gravy in place of coconut milk.
3. Get the right consistency: You can add less or more water to alter the consistency to your liking. 
4. Herbs & Spices: I recommend to include all the spices and herbs, but you can skip mint leaves and ground fennel powder if you prefer. 
5. Additional veggies: To bulk up this vegetarian curry, you can add peas, finely chopped carrots or any veggie which can cook in about ten minutes. You can also opt to roast, steam or sauté heartier vegetables separately and add to the curry once the cooking is complete.
6. Scaling: The recipes serves 4, but you can halve or double the proportions as needed

Quick Help